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Ingredients
| vegetable oil: 1 Tbl |
| onions (chopped): 1 cup |
| garlic (minced): 1 tsp (minced) |
| frozen chopped spinach: 9 oz (thawed and drained) |
| salt: 3/4 tsp |
| ground cumin: 1/2 tsp |
| dried cilantro (coriander): 1/2 tsp |
| ground turmeric: 1/2 tsp |
| cayenne pepper: 1/2 tsp |
| chicken breasts: 6 breasts (halved) |
| lime juice: 1 Tbl |
| salted butter (melted): 1 Tbl |
| ground turmeric: 1/4 tsp |
Curried Spinach Chicken Roulade
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350.
- Spray a small baking dish with nonstick spray.
- FILLING.
- Heat oil over medium-high heat in skillet.
- Add onions and garlic and cook for 2 minutes.
- Reduce heat to medium.
- Add the spinach and the spices.
- Cook and stir 5 minutes.
- Remove the spinach mixture fromt he heat and set aside.
- CHICKEN ROULADE.
- place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick.
- Repeat with all chicken breasts.
- In a small bowl, combine the lime juice, butter and turmeric and mix well.
- Brush the lime juice mixture over one side of each chicken piece.
- Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling.
- Starting with the short side of the chicken, roll each breast up tightly.
- Place each chicken breast seam side down in the baking dish.
- Bake for 30-40 minutes, until chicken is no longer pink.
- Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.