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Chicken Roulade on Mushroom Risotto

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 237 kcal

Ingredients
 

  • For roulades
  • 2 Chicken breast
  • 100 g Cream cheese
  • 150 g Spinach leaves
  • 1 Clove of garlic
  • Salt pepper
  • Oil for frying
  • For mushroom risotto:
  • 200 g Risotto rice
  • 150 g Mushrooms - champignions, porcini mushrooms, etc.
  • 100 ml White wine
  • 1 Onions - medium
  • 700 ml Vegetable broth
  • 1 tbsp Chopped parsley
  • Salt pepper

Instructions
 

  • Composition: (Roulade) Chicken breast cut flat into a pocket, open up, cover with foil and tap flat with a meat mallet. Put the spinach in a saucepan and sauté with a little oil - until it goes together - then cool. Mix the cream cheese with spinach, season with pepper, salt and distribute regularly on the chicken breast fillet and then roll it into a roulade (close with a toothpick). Sear the garlic on each side for 5 minutes on a pan with oil, then in the oven for approx. 20 minutes.Let it fry at about 190 ° C. (then take out toothpicks).
  • - (Risotto) dice onions and sauté in oil, add mushrooms and sauté for 5 minutes. Add rice and sauté for 5 minutes, then add white wine. After the vegetable broth has evaporated as wine, pour on and stir constantly.! Stir in the parsley for about 25 minutes. Season to taste with salt and pepper. Divide the risotto in the middle of the plate and top with the cross-cut roulade, pour a little frying oil over it and serve! Enjoy your meal !

Nutrition

Serving: 100gCalories: 237kcalCarbohydrates: 35.3gProtein: 6.7gFat: 7.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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