These delicious little rolls of stuffed chicken are one of those bonus dishes: they look impressive on the plate, but they are so easy and quick to make. You can stuff the rolls with anything you have in your garden, fridge or pantry. Baby spinach, soft cheese and walnuts are the stars in this version.
Rolled and pan-seared chicken breast
- 1 large chicken breast
- 60 g of soft cheese (see Notes)
- a handful of baby spinach leaves
- a handful of walnuts
- Place the chicken breast on your cutting board, and use a sharp knife to slice it in half parallel to the board. You want two very thin pieces of chicken breast.
- Flatten each piece to about 5-10 mm. You can use a meat tenderiser, or the back and flat of a large knife.
- Chop the walnuts as finely as possible. You could also grind them if you prefer.
- Take each piece of breast and spread the crushed walnut across it. Lie the spinach leaves across, tearing the leaves if you need to to make them fit. Top with thin slices of cheese.
- Roll the breast carefully; use toothpicks to hold them together for the next step.
- In a moderately hot frying pan, sear the rolled chicken breasts until they brown (toothpick sides up), then turn over to brown the other side. This should take only a couple of minutes.
- Turn down the heat a bit, put a lid over the pan, and cook for a few more minutes to make sure the chicken is cooked through and there is no sign of pink, uncooked chicken.
The cheese. A brie or Camembert is ideal, but a soft blue cheese goes very well with walnuts. You could also use ricotta with some crushed basil, sage or thyme if you wanted the flavour of the walnuts to come to the fore. We’ve also omitted the walnuts for a subtler flavour. It really is up to your imagination and taste buds. I’ve yet to experiment with vegan ‘cheese’ for my dairy-free friends.
This is best served immediately, but it is one of those things that can tolerate a quick reheat in the pan for a late arrival for dinner. The trick is to use a very low heat.
If you have more than two people, or some very hungry people, you just use more than one chicken breast. The limit will be the size of your pan. If you must make a lot of them, you can always sear in batches in advance, then transfer to a covered pan in the oven for the final cooking.
Source: I have to admit that someone I am following on WordPress did something similar, but the recipe was gone by the time I searched, so I have made it up from what I can remember of the picture. If you are that person, please leave a comment so I can acknowledge your important inspirative role.