Spinach Stuffed Chicken Rolls
Are you surprised that it is part of my Easy Lebanese Recipes? Don’t be. It might not be a purely Lebanese dish, yet it has been baking in our ovens and incorporated to our menus for so long now. We credit it to the French impact on our culture.
Since the Spinach is plentifully produced in our healthy soil and is a component of many of our dishes, Lebanon adopted it gladly and has been serving it in our tables.
More than a promise of delight!
Indeed! The Spinach is not only deliciously cooked with fried onions and garlic. The tangy lemon taste of our famous sumac blends in to enhance a most succulent stuffing where pine kernels are not forgotten.
Incorporated with the seasoned flesh of the chicken breasts, and bathed with a creamy white sauce, it results in a dream dish. And with this promising delight, we owe to mention the source of excellent nutritious benefits it brings along.
Alone, the spinach provides you with high intake of Vitamin A. We are talking of 187% of vitamin A in as little as 100 gr!
The recipe might appear long to you. The reason is not in the difficulty of the recipe, since it isn’t, but in my intent to make it easy on you to follow in clear steps.
So, here we go! Enjoy the Chicken Rolls Stuffed with Spinach!
Spinach Stuffed Chicken Rolls
- 8 pieces Chicken Breasts skinless, boneless
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Black Pepper
For the Stuffing
- 1 Kg Spinach frozen
- 1 Onion (medium) finely chopped
- 6 Cloves Garlic
- 2 tbsps Vegetable Oil
- 1 tbsp Ground Sumac
- 4 tbsps Pine Kernels raw
For the White Sauce (Sauce Blanche)
- 8 cups Chicken Broth
- 8 tbsps Corn Flour
- 1/2 tsp Nutmeg
- 1 1/4 cup Powder Milk
- 1/2 tsp White Pepper
- 1 tsp Salt and Pepper
Preparing the Chicken
Trim any fat from the chicken breasts and cover with kitchen wax paper. With a mallet, pound them gently to about 1 cm flat.
P.S. If a mallet is not available, use your garlic pestle, a heavy iron skillet, a dough rolling pin, or any similar tool that will give you same result.
Season the breasts with half teaspoon of each of the salt, cinnamon and the black pepper. Put aside.
Preparing the Stuffing
Place the pan on high heat and heat the oil. Add the chopped onions and cook until they turn yellowish. Add the smashed garlic, and mix for 1 minute.
Add the spinach, the Pine kernels, and the remaining spices ( half teaspoon of each of the salt, cinnamon and the black pepper).
Mix continuously for about 5 minutes. The spinach leaves should be cooked by then.
Stuffing and Rolling the Chicken
Divide the spinach mixture equally onto the 8 pieces of chicken. Wrap each breast tightly in a roll, wrap a thread around it, and tie it up to ensure that it will not open during cooking.
Preheat the oven at 200°C (392°F).
In a non-stick baking pan, lay the chicken rolls, leaving some space between them to ensure good cooking.
Place the pan in the oven for 15 minutes, and turn the breasts from time to time.
Meanwhile, let's prepare the sauce!
Preparing the White Sauce
Blend the ingredients of the Sauce, pour it into a casserole on medium heat and mix continuously until it thickens.
Remove the chicken pan from the oven, pour all the sauce over the breasts, and return the pan to the oven for an additional 15 minutes.
For the Family:
To serve this dish to my family, I usually cook the chicken breasts in a transparent glass pan, like a Pyrex, and bring it directly from the oven to the table.
For Your Guests:
When preparing for guests, I cook this meal in a wide oven pan. When done, I remove the breasts onto an oval serving dish, placing them nicely.
I then spoon out the remaining white sauce and around, and in between, the chicken breasts.
I garnish with some fresh mint.
Recommended Siding Dishes:
A Salad Panache and Crispy Baked Rosemary Potatoes.