Serves 6
Preparation time: 20 min
Cooking time: 15 min
CHICKEN ROLLS
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)
SAUCE
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
pepper
CHICKEN ROLLS
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.
SAUCE
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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YOU 4 February 2010.