Spinach & Chicken Roulade |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Another recipe from my wonderful sister! Use the chicken as listed below or any other fillings that come to mind. Italian sausage and a bit of tomato sauce is excellent also. Ingredients:
6 large eggs |
16 ounces frozen spinach |
1/2 pint heavy whipping cream |
1/2 cup parmesan cheese |
2 garlic cloves, pressed |
12 ounces chicken breasts, cooked and sliced |
1/2 red bell pepper, chopped |
1/2 green bell pepper, chopped |
1/4 cup scallion, chopped |
1 cup mozzarella cheese, grated |
Directions:
1. Line Jelly Roll pan with foil and spray with non-stick spray.
2. Thaw and squeeze moisture from spinach.
3. In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
4. Bake at 350°F for 8-10 minutes.
5. Lift foil with baked spinach mixture and place on working surface.
6. While spinach is cooling sauté chicken, peppers and scallion; season to taste.
7. When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2 or smaller pieces for appetizer.
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