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Chicken Roulade Stuffed With Spinach And Mango
Chicken Roulade Stuffed With Spinach And Mango is an exotic dish that will please your taste buds and make you feel like a fancy chef.
The recipe is fairly easy to follow and can be made by anyone with a little time on their hands. It’s also not too expensive, but it tastes like it cost more than what you pay for ingredients!
Whether you are cooking this dish for yourself or as part of a larger meal, the flavor is sure to impress everyone who tries it out.
Rolled-up meat, fish, or sponge is called a roulade. It is traditionally stuffed with a soft filling, cooked or served, and typically rolled into a spiral shape.
A small bag of fresh spinach – to cook the spinach, bring a pot with about two cups of water to boil. Add the washed and drained spinach and cover for five minutes or until wilted. Drain it well and squeeze out any moisture from the leaves before using them in this recipe.
I suggest you use the whole bag of spinach because it’s so cheap and versatile.
You can also substitute other greens such as chard, kale, or turnip greens, mushrooms etc.
This recipe also calls for one large ripe mango that has been cut into small cubes. You don’t want to use a sour slice since this will ruin the dish.
You shall need chicken breast – boneless, skinless, and pounded. A chicken roulade is a dish where you take a chicken breast, pound it flat, and stuff it with vegetables, cheese, and even other meats by rolling it tightly into a cylinder with the stuffing inside. You then top the roulades with cheese or other sauces.
Chicken Roulade Stuffed With Spinach And Mango Recipe
Prep Time: 15 minutes (+50-80 minutes wait time)
Cook Time: 25 minutes
Total Time: 1 hour
Serving: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 4 chicken breasts
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 150g spinach
- 4 garlic cloves, minced and divided
- 8 ripe mangoes
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 3/4 cup chicken brown stock
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons drained capers
Preparation
- Preheat oven to 180°C. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
- Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
- Peel the ripped mango, cut into dices and mix with sautéed spinach.
- Spoon spinach and mango mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
- Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 180°C for 15 minutes. Transfer to a serving plate, and cover loosely with aluminium foil to keep warm.
- Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant.
- Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute.
- Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened.
- Stir in parsley and capers; spoon sauce over chicken. Serve immediately.
Quick Overview
Recipe Name: Chicken Roulade Stuffed With Spinach And Mango
Author: Ranjeeta Nath Ghai
Description: Chicken Roulade Stuffed With Spinach And Mango is an exotic dish that will please your taste buds and make you feel like a fancy chef.
Preperation time: 15 M
Cook Time: 20 M
Total Time: 1 H
Type: entree
Recipe Yield: 4 servings
Recipe Ingredients: 4 chicken breasts, 1/2 teaspoon pepper , 1/4 teaspoon salt , 150g spinach, 4 garlic cloves, minced and divided, 8 ripe mangoes, 5 tablespoons butter, divided, 2 tablespoons olive oil, 1 tablespoon all-purpose flour, 2 tablespoons dry white wine, 3/4 cup chicken brown stock, 1 teaspoon fresh lemon juice, 2 tablespoons chopped fresh flat-leaf parsley , 2 tablespoons drained capers
Recipe Instructions: Preheat oven to 180°C. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt. Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean. Peel the ripped mango, cut into dices and mix with sautéed spinach. Spoon spinach and mango mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks. Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 180°C for 15 minutes. Transfer to a serving plate, and cover loosely with aluminium foil to keep warm. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.
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