Chicken and spinach roll

Ingredients for 2 servings:

• 2 chicken breast fillets
• 200 g leaf spinach, frozen
• 1 small garlic clove(s)
• 1 small shallot(s)
• 1 slice(s) of cooked ham
• 1 slice(s) Gouda
• 2 tbsp leaf parsley, chopped
• n. B. safflower oil
• n. B. Salt and pepper, from the mill
• e.g. peppers
• n. B. Nutmeg
• e.g. tomato flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

for cold plates or warm

Thaw the spinach in a sieve. Finely dice the shallot, garlic clove, ham, and Gouda cheese. Sauté the shallot, garlic, and chopped parsley in a little safflower oil in a pan. Add the spinach and season with salt, pepper, and nutmeg. Sauté for about 5 minutes while stirring, then set aside to cool. Meanwhile, wash the chicken fillets, pat dry, and cut each into two schnitzels. Flatten the schnitzels slightly with the heel of your hand. Mix the cooled spinach with the cooked ham and cheese. Season the schnitzels with salt and pepper, sprinkle with paprika, and spread with the spinach mixture. Roll them up into roulades, wrap tightly in cling film, and tie the ends. Finally, wrap the roulades in aluminum foil. Bring a pot of water to a boil and add the rolls. Bring to a boil once, then let them simmer over low heat for 30 minutes. Remove, cut open the film, place the rolls on a plate, cover, and let cool. Then place in the refrigerator and let chill for about 1.5 hours. Once thoroughly chilled, slice with a sharp knife, serve, and sprinkle with tomato flakes. The rolls can also be made with turkey schnitzel.