Chicken Roulade

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A simple and no frill roulade is a great one course meal. It needs very few ingredients but a little extra dose of patience.

You need:

  • Boneless Chicken Breast.
  • Spinach. Washed and Chopped into small pieces.
  • Onion, finely diced.
  • Garlic, finely chopped.
  • Butter.
  • Salt and Pepper.

Heat a pan. Melt in some butter. Saute the onion and garlic. When the raw edge has dissipated, add the spinach. Keep alternating the heat between high and medium. Keep stirring. When the spinach has gotten really bright, eat and check if its nice. Adjust seasoning. Keep aside to let it cool.

Keep a cutting board over a rolled up kitchen towel. Place the chicken breast in the middle. If you have a mallet, use it to pound the chicken. I use a modified bicycle pedal crank arm, which I got for some shop in Chennai to crack open coconuts. You just need something heavy and keep patting it on the breast till it gets flatter and flatter.

Keep the smooth side down. Sprinkle a little salt and pepper on the top part. Keep the cooked spinach. Roll it up. See to it that the spinach is fully covered.

Heat a pan. Place the chicken roulade. Sprinkle some salt and pepper on it. Keep a small piece of butter on top.

Cook covered on low heat for about 6-7 minutes.

Uncover and sear the chicken on all sides. By now the protein from the chicken would have kind of sealed the roulade. Be gentle and patient and sear on all sides. After removing from the pan, let it rest for at least 5 minutes.

Enjoy.

 

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