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Corn Fed Chicken


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RECIPE LISTING

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COCONUT CHICKEN CURRY PARCELS
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CHICKEN ROULADE
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FARMHOUSE CHICKEN CASSEROLE
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BASIL CHICKEN AND APPLE SALAD
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MOROCCAN CHICKEN
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JERK CHICKEN MARINADE
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GINGER CHICKEN MARINADE
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ORANGE AND MAPLE CHICKEN
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PEKING CHICKEN
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SUNDRIED TOMATO AND FETA
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Roulade

NZ Owned

 

CHICKEN ROULADE
Ingredients

4 ea Chicken breast skinless boneless
1 pound Cream cheese Room Temperature
4 ea Garlic Cloves sliced very thin
1 teaspoon Fennel Seed ground
1 ea Shallot chopped
1/2 pound Spinach, Baby Fresh Blanched and shocked

Preparation - Chicken Roulade with Spinach and Cream Cheese
Pound out the chicken between 1 piece of dampened plastic wrap folded over the chicken. Get it as thin as you can without breaking through. This is one of those recipes where the frozen chicken breasts in the bag works well since they are pretty thin already. Salt and pepper both sides of the chicken and put in refrigerator to cool.

Pan fry the garlic in extra virgin olive oil just until it gets a light brown color, about 2 minutes.
In a bowl mix cream cheese, garlic, fennel seeds and shallots. Mix well.

Blanch spinach in boiling water for a few seconds then remove to ice water to stop cooking and set color.

On each piece of chicken spread cream cheese mixture evenly but not too thickly. Leave a little room at one end so the cheese won't ooze out when you roll it. On top of the cheese spread evenly sprinkle spinach trying to cover well.

Place chicken roulades seam side down on a cookie sheet and bake for 35 min at 350 degrees or until internal temperature reaches 160 degrees. Move to the top shelf of the oven and broil for about 2 minutes to give the top of the chicken a crust..

Slice in rounds cut on a bias about 1 inch thick. Serve 2 or 3 to each diner.

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