Chicken Spanakopita Roulade
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 1/2 cups cooked chopped spinach (you can use frozen, after you thaw, squeeze out any excess water)
- 1/3 cup crumbled feta (I like sheep’s milk feta because it’s crumbly and yet creamy)
- 1/4 cup grated Parmesan
- 4 cloves garlic, minced
- 2 tbsp thinly sliced scallions
- 1 tbsp fresh chopped dill
- salt and pepper to taste
- 3 tbsp cassava flour
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1/4 cup extra virgin olive oil
- toothpicks
- parsley for garnish
Instructions
- In a mixing bowl, combine the sautéed spinach, feta, Parmesan, dill, garlic, scallions and a generous pinch of salt and pepper. Stir to combine and set aside
- Butterfly the chicken breasts, then cover with plastic wrap and pound using a mallet, until the chicken is about a fourth of an inch thick
- Divide the filling evenly, then spread the spinach mixture evenly across the pounded chicken
- Roll from one of the long sides, when you get to the other end of the chicken, secure closed with toothpicks
- Sprinkle generously with salt and pepper and dust the chicken with cassava flour
- In a large cast iron skillet, add the olive oil and sear the chicken on all sides. Remove the chicken and add the white wine and broth and stir to loosen any of the bits from the bottom of the pan
- Add the chicken back to the pan, cover and turn the heat down to low and simmer for 5-8 minutes or until the sauce thickens
- Allow to rest for a couple of minutes before slicing in half inch thick slices. Serve with roasted potatoes, garnish with chopped parsley and spoon over the sauce