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Monday, December 19, 2011

Stuffed Rolled Chicken


This recipe was made with simple and light ingredients. 
Few years ago I used bacon instead of vine leaves and Halloumi cheese instead of Edam Light cheese. I have to admit that I truly liked this version more than the previous one.  
It was light, very tasty and guilt free J !!!
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Stuffed Rolled Chicken
Serves 4
215 Calories per serving

Ingredients
7 large vine leaves
2 medium pieces of chicken breast
2 ½ slices of Edam cheese (low fat)
400g spinach
1 tbsp olive oil
Salt, Pepper, Paprika, Ginger
Thyme, Oregano

Preparation Method
1) Wash and boil the vine leaves for 2-3 minutes. Drain and allow them to cool down.
2) Boil the spinach. When all the liquid has evaporated, add the olive oil and spices.
3) With a meat hammer, lightly beat the chicken. Add the spices and herbs.
4) On a large piece of aluminum foil place the nonstick paper.
5) Spread the leaves on the non-stick paper and on top of the leaves place the chicken. Place the slices of cheese on top of the chicken and then spread the spinach on top of the cheese.
6) Wrap the chicken roll * and place it in a Pyrex. Add 1 cup of hot water in the Pyrex.
7) Bake in a preheated oven at 220ºC for 40 minutes. Add an extra glass of hot water, and continue baking for another 40 minutes at 180ºC.
8) Allow to cool slightly before you cut the roll into slices, and serve.

* The roll should be well wrapped in the foil so that the water will not penetrate the chicken.

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