Chicken rolls

By admin
02 February 2012

Serves 6

Preparation time: 20 min

Cooking time: 15 min


6 chicken breast fillets

15 ml (1 T) butter or oil

30 ml (2 T) pine nuts

100 g spinach (stems removed), finely chopped

pinch of nutmeg

salt and pepper

125 ml (½ c) fresh breadcrumbs

1 round feta cheese, crumbled

chicken stock

oil for frying (optional)


30 ml (2 T) olive oil

1 onion, finely chopped

3 cloves garlic, crushed

100 ml white wine or chicken stock

100 ml plain yoghurt

15 ml (1 T) chopped chives

5 ml (1 t) Dijon mustard

pinch of sugar

salt and freshly ground black



Put the chicken breast fillets on a work surface, cover with a sheet of clingfilm and flatten slightly with the heel of your hand, a rolling pin or a wooden mallet.

Set aside.

Heat the butter or oil and fry the pine nuts gently.

Add the spinach and heat until wilted and the liquid has evaporated.

Season with the nutmeg, salt and pepper and add the breadcrumbs and feta cheese.

Divide the filling among the chicken breast fillets. Roll them up and wrap firmly in clingfilm.

Put the rolls in heated chicken stock and simmer gently for 7 minutes or until just done.

Remove the rolls from the stock, remove the clingfilm and, if desired, lightly brown the rolls in eated oil.

Transfer the rolls to a serving platter.


Meanwhile heat the oil and fry the onion and garlic until soft.

Add the wine or chicken stock, yoghurt, chives, mustard and sugar and reduce to make a fragrant sauce.

Season the sauce with salt and pepper if needed and pour it over the chicken rolls.

Serve with mashed potatoes and a salad.

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