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 ...).

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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.

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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).

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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.

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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.

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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.

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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.

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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.

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

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ADVICES AND NOTES:

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