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Rolled chicken with spinach - Tintti78
Cuisine et Traditions

Rolled chicken with spinach

Chicken breast tenderized, stuffed with a bite of spinach and accompanied by caramelized wrong and carrots
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Chef :
Réalisé le :
Famille :
Rolled chicken with spinach
Temps de préparation : 30 min
Temps de cuisson : 30 min
Temps de repos : 0 h
Temps total : 60min
Nbre de couvert : 4

Ingrédients

4 chicken breast

Cover
0,25 dl of olive oil
1 onion
8 carrots
Paprika PM


Puree of spinach
300g spinach
0,25 dl of olive oil
Salt PM
Pepper

1) Blanch the spinach for 5 minutes in a boiling salted water.
Refresh immediately in ice water to fix the chlorophyll.
Sauté in olive oil. The mixer.
Season with plenty of salt and a little pepper.
Book.
2) Peel, wash cut the carrots into matchsticks.
Peel, wash and chop the onion.
In a frying pan and on high heat, sweat the onion in the olive oil.
When they are transparent, lower the heat and add the carrots. Cook on very low heat. The onions should caramelize and not burn ! Sprinkle of paprika to the suitability.
Book.
3) using a tenderizer to meat (or in the absence of a rolling pin), flatten the chicken breast.
Season on each side.
Garnish with a good dose of mashed spinach, and roll the whole.
Keep the rolled closed using wooden skewers.
Bake the rolls in the pan with the juices of onion.
When the chicken is golden brown on each side, put the onions and carrots in the center of the pan. Let cook the whole for 2-3 minutes.
Arrange on a plate, with a bed of carrot/onion and rolled over.

Notes du chef

Quick and easy, this dish is sure to dazzle your senses. While the bright colors will put the heat on your tables fall, the flavors of the caramelized wrong and paprika titilleront your sin of gluttony.To bring more color to your plate, the wraps can be detailed into the medallion and presented in a half-moon on the bed of carrot/onion.

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