Spinach & envy™ Apple Chicken Roulade

  • Servings

    Makes: 2 servings

INGREDIENTS

  • 2 chicken breasts (a little less than half a kilo)
  • 1/2 envy™ apple thinly sliced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • For the spinach filling
  • 1 1/4 cups frozen chopped spinach, thawed and dried
  • 1/2 cup grated Romano cheese
  • 1 clove garlic, finely chopped
  • 1/4 tsp Kosher salt
  • 1/4 cup finely chopped sundried tomatoes
  • Warm Vinaigrette
  • 1 cup cherry tomatoes
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp Kosher salt
  • 1/2 of spinach filling

METHOD

  • Preheat oven to 200 degrees Celsius
  • Pound out chicken breasts so that they are evenly very thin (pound out so that breast is about double its original width and length). Pat dry with paper towels
  • Season generously with salt and pepper
  • Shingle sliced envy™ apples to cover one side of each chicken breast
  • In a small bowl, using your hands, mash together the spinach, Romano cheese, garlic, salt, and sundried tomatoes until well combined. Reserve about ⅓ of the mixture and set aside
  • Divide the remaining ⅔ of the spinach mixture and spread on top of envy™ apple slices
  • Gently roll the chicken, starting at the long end, until a roll is formed. Secure with toothpicks, seal side down
  • Heat a large sauté pan over high heat. Add 1 tbsp olive oil and allow to warm. Add roulades, seal side down and allow to sear for 3 minutes
  • Place entire pan in the oven and continue to cook for 10 minutes. Remove from the oven and allow to rest for 5 minutes
  • Meanwhile, heat a small/medium sauté pan over high heat. Add 2 tbsp olive oil and allow to warm
  • Add tomatoes and allow to blister. Remove from heat and stir in spinach mixture, balsamic vinegar, salt, and 2 tbsp olive oil
  • Slice the roulades into rounds and spoon the warm vinaigrette over top

Credit: Lorin Peters- @LorinMichel

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