Baked chicken roulades with spinach mozzarella filling

Name: Baked chicken roulades with spinach mozzarella filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 4–6 Garlic; 6-7 TABLESPOONS + 100 ml olive oil; 400 g deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 packs (125 g each) Mozzarella cheese; 3 Chicken filets (à approx. 175 g); 150 g grated parmesan cheese; 2 Eggs (size M); 75 g Breadcrumbs; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 150 g Wild garlic; 30 g Pine nuts; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
4–6 Garlic
6-7 TABLESPOONS + 100 ml olive oil
400 g deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 packs (125 g each) Mozzarella cheese
3 Chicken filets (à approx. 175 g)
150 g grated parmesan cheese
2 Eggs (size M)
75 g Breadcrumbs
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Sweet peppers
1 pinch Sugar
150 g Wild garlic
30 g Pine nuts
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Onions peel and chop finely. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Fry about half the onions and about 1/3 of the garlic in it. Add spinach, deglaze with 125 ml water, bring to the boil and cook for 8-10 minutes over a low to medium heat, stirring several times.
2
Season with salt, pepper and nutmeg.
3
Pour into a sieve, drain well and allow to cool slightly. Press out lightly with the back of your hand. Drain a mozzarella ball and dice very finely.
4
Wash the meat, dab dry. Cut lengthwise in half and tap flat between two layers of foil. Place the meat next to each other on the work surface. Season with salt and pepper.
5
Mix spinach, mozzarella cubes and 50 g parmesan. Distribute evenly over the meat. Roll up tightly to a roulade and stick it firmly with wooden skewers. Whisk the eggs in a deep plate.
6
Mix breadcrumbs, 1 tsp salt and 1 tsp pepper in a deep plate.
7
Turn roulades first in egg, then in breadcrumbs. Heat 3-4 tablespoons of oil in a frying pan, fry the roulades in it over a low to medium heat, remove and place in an ovenproof casserole dish.
8
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. In the meantime heat 1 tbsp. oil in a pot. Fry the remaining onions and approx. 1/3 garlic.
9
Add tomato paste, sweat it and deglaze with tomatoes. Season with salt, pepper, paprika and sugar, bring to the boil and simmer for 6-8 minutes.
10
For the pesto, wash the wild garlic and shake dry. Remove stalks. Place the wild garlic, pine nuts, remaining garlic and other parmesan in a tall mixing bowl and puree finely, letting 100 ml oil run in.
11
Season with salt and pepper.
12
Pour the tomato sauce over the roulades and bake at the same temperature for about 15 minutes. Drain remaining mozzarella and cut into 6 slices. Place the mozzarella slices on the roulades about 5 minutes before the end of the baking time.
13
Finish baking.
14
Take them out of the oven and place a blob of pesto on each roulade. Add the rest of the pesto.