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Chicken Roulade With Spinach Feta Cheese And

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts
4 ounces feta cheese, crumbled
7 - 8 spinach leaves, about 5/6 per breast depending on the size of chicken and size spinach leaves
0.25 (16 ounce) jar roasted red peppers
2 teaspoons garlic powder
2 eggs, beaten
1 cup breadcrumbs (you can use plain or garlic if preferred)
lipton recipe secrets savory herb with garlic soup mix
8 toothpicks
salt and black pepper (to season)
oil (for frying)

Nutritional information

366.3
Calories
107 g
Calories From Fat
11.9 g
Total Fat
6 g
Saturated Fat
200.9 mg
Cholesterol
1047 mg
Sodium
23.6 g
Carbs
2.1 g
Dietary Fiber
3.5 g
Sugars
39.2 g
Protein
249g
Serving Size

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Chicken Roulade With Spinach Feta Cheese And

Features:
    Cuisine:

    I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one)
    I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.

    • 200 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Roulade With Spinach Feta Cheese and Roasted Red Pepper , I made this for Valentines Dinner and it was a big hit I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs, to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting It worked really well The chicken came out moist and juicy, and full of flavour


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    Steps

    1
    Done

    Trim Off Any Fat and Cut Part Way Through the Underside of the Chicken to Flatten It Out Slightly.

    2
    Done

    Put the Chicken on Top of a Piece of Cling Film, and Season Each Breast With Salt, Black Pepper, and Garlic Powder. Then Cover With Another Piece of Cling Film and Pound Chicken Till It Flattens Out (not Too Much It Is Easy to Overdo This) and the Seasoning Is Embedded in the Meat.

    3
    Done

    Take Each Breast and Layer It With the Spinach Leaves First Then the Feta and the Red Pepper.

    4
    Done

    Fold in the Sides of Each Breast and Roll Up and Secure With Tooth Picks.

    5
    Done

    Cover With Cling Film and Chill For at Least 2 Hours.

    6
    Done

    Preheat Oven to 325f .

    7
    Done

    in a Large Dish Big Enough to Dip the Chicken in Beat the Eggs.

    8
    Done

    Next to the Eggs, Use Another Dish About the Same Size and Combine Bread Crumbs and Garlic Dip Mix.

    9
    Done

    Put the Oil in a Skillet and Allow to Get Hot.

    10
    Done

    While the Oil Is Heating, Take the Chicken and First Dip Into the Egg Till Coated and Then Into the Bread Crumbs, Making Sure All Surfaces Are Covered.

    11
    Done

    When the Oil Is Hot Add the Chicken to the Skillet, One at a Time, and Turn Using Tongs, When Each Side Has Become Lightly Browned. Then Place on a Baking Sheet. Repeat With Each Breast.

    12
    Done

    When All the Chicken Has Been Browned, Place Baking Sheet, and Roast For About 25 Minutes or Till the Internal Temperature Is 170f or Juices Run Clear.

    13
    Done

    Enjoy.

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    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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