Chicken Roulade with Sautéed Spinach is one of those dishes that’s easy to make, yet satisfies that savory craving You know, the one that requires something acidic, a little salty with just a bit of decadence (the power of cheese) to make it complete? This dish from our collection of chicken recipes of recipes is low-carb but still lends satisfying flavors without heading off the plank. It’s chicken roulade with sautéed spinach, and NOT like Mom used to make. (That’s okay sometimes, you know.)
Chicken Roulade with Sautéed Spinach
Ingredients
2 boneless, skinless chicken breasts
sea salt, pepper, to taste
8 oz mozzarella cheese, shredded
2 TB flour
juice of one lemon
1 TB capers
¼ cup chicken stock
1 10oz package fresh spinach
1/8 tsp fresh nutmeg
½ tsp minced garlic
Method
Preheat oven to 350 degrees F.
Carefully slice the chicken breasts lengthwise to create four fillets. Pound them until thin with a mallet. Season them with sea salt and pepper. Put two oz of cheese on each and roll up. Set in a baking dish.
Sprinkle flour over the breasts and into the baking dish. Add lemon juice, capers and chicken stock. Bake for 30 minutes.
While they are baking, use the pan you sautéed the bacon in and heat it to medium-high heat. Add the spinach, nutmeg, garlic, and season with salt and pepper. Saute briefly until wilted. Remove to a plate.
When the chicken is done, place each roll on a plate and serve with spinach and lemon wedges. Serves 2 as an entrée, 4 as an appetizer.
