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Spinach chicken spinach 

Spinach chicken spinach

I am lucky enough to often find good chicken, not imported but from local certified ground farms (well ... I pass by on my bike, to some of these small farms, and I see them wandering around in the meadow!).
It costs a little more but it's worth it.
But then I also like to cook it with a little something extra: this spinach chicken roll is an excellent alternative to everyday preparations.

It takes a bit of time and patience, but the result pays for itself. If you prepare it as a single dish, with a small accompaniment of vegetables, a girella per person is enough and advances; as a second course, no more than half a person.
At least with my appetite!

Ingredients (for a swivel):

chicken breast, approx

g.

150

fontal type cheese

g.

50

advanced cooked spinach

q.s.

nutmeg

q.s.

salt and pepper

q.s.

clarified butter

q.s.

White wine

 ml.

50

omelette (optional)

Preparation:

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Open the chicken breast with a knife and then, covering it with a plastic sheet so as not to tear it, flatten it a lot with the meat tenderizer (or have it made by the butcher ...).

Prepare two pieces of cheese and a bowl of spinach seasoned with an idea of ​​pepper, salt and nutmeg. Having a thin omelette (v. Note), use it also for the filling.

Place the spinach on half of the slice of chicken (possibly already covered one omelette) leaving however a small end free and then the pieces of cheese (not too small though).

Fold the edge of the meat over the filling and then roll it up, like a strudel.
Stop the roll with roast twine and skeletons.

Melt and heat the clarified butter in a frying pan (the one found in cans in the shop with the wording butter for roasting) and as soon as it is hot, brown the swirl on one side for a couple of minutes.

Turn it over and brown it on the other side; then adjust the salt and pepper, add the white wine, let it evaporate, cover and continue cooking for about ten minutes over medium-low heat.

After this time, turn the swivel and cook again, still in a covered pan, for another five minutes.

At this point the swivel is ready but it must rest a few minutes for the cheese to settle for a moment and does not run everywhere on the plate. Then reserve the swivel in the warming rack and let the cooking sauce shrink over medium-high heat. If desired, add an idea of ​​wine or, to taste, marsala or cognac.

Cut the girella into four or five slices, being careful to cut a little bias; place it directly on the plate and cover it with a little of the restricted cooking sauce and bring to the table.

It can be accompanied by a bouquet of cooked seasonal vegetables, mashed potatoes or even plain white rice when used as a single dish.

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • omelette: in these days of December, in which I am taken by the preparations of sweets and sweets, it happens that they advance egg yolks or egg whites (in the face of the scientific programming of the different mixtures of biscuits ...). In this case, two egg whites grew and I used them to prepare a very thin omelette, cooked on one side only, excellent as a cheese dam.
  • Any cooked green or soft vegetable left over from lunch or dinner the day before can be used instead of spinach: in my kitchen I tend to reuse the remaining vegetables and, indeed, always prepare more to have them available!
  • See also:  Rolled up of chicken with asparagus.

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