142 Flares 142 Flares ×

Spinach Stuffed Chicken Rolls

Ingredients (4 Servings – 4 Rolls)

– 500 g chicken or turkey breast (or chicken)

– 250 g spinach (I used fresh young spinach)

– 2 eggs

– Panko (Japanese bread crumbs) or brown bread crumbs

– 1 teaspoon paprika powder

– Fresh black pepper and salt

– Nutmeg

Directions

– Cut 4 thin slices of chicken or turkey breast.

– Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

– Trim the pounded breast until it is roughly a rectangle.

– Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

– Distribute the turkey mixture over the slices of Turkey.

– Roll them tightly and wrap in a plastic foil (like a bonbon)

– Put the turkey rolls in the freezer for 1 hour

– Mix the panko or brown bread crumbs with the paprika powder

– Beat one egg with fresh black pepper and salt

– Remove the plastic foil from the rolls.

– Coat with egg (first) and brown bread crumb (second)

– Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

– You can serve these warm or cold

Nutritional Facts (1 Serving – 1 Roll)

Energy: 223 cal

Protein: 33.1 g

Carbohydrates: 11.2 g (sugar 0.7 g)

Fat: 5.2 g (saturated 1.1 g)

Fiber: 3 g