Rolls of chicken breast with spinach

Chicken Rolls

This roll of chicken breast is a very easy dish to prepare and cook quickly. They have the advantage that they can be left prepared in advance and finish them just before submitting them to the table. They are also excellent for casual meals and snacking can present as cut lid.

For those who are dragging it with Vegetables is a way to eat because cheese and juicy breast become a bite of the most delicious. I hope you enjoy this recipe…

Chicken Rolls
Image Source: Google Image

Preparation time: 25 minutes

Ingredients for 3 rolls

  • 1 large chicken breast (275 g)
  • 100 g of fresh spinach
  • 2 garlic cloves
  • 3 slices of cheese
  • Salt
  • Olive oil
  • Egg
  • Bread crumbs

Rolls of chicken breast with spinach: Preparation of the recipe

1 – In a skillet with a little extra virgin olive oil, fry the spinach together with raw minced garlic. When you have reduced its volume without letting too dry remove from heat. Do not add salt at this point because raw spinach bulge lot and run the irrigation season with too much salt.

2 – Clean the breast and steak if you remove it (is small to fill and better rebuses only). Cut thin slices shaped booklet. Make a steak and without being cut short to the end so that you remain great steaks. This brisket is very big and so I won three booklets. If you do it with smaller breasts, you may leave one or two. If any part is you do not worry, then fix it to fill.

3 – Place a plastic wrap on work surface. Placed over the open breast fillet over a slice of cheese, without going over the edge of the breast. Over cheese spreads a thin layer of spinach. Season with the corresponding salt.

You may also like to read another article on xWorld: The traditional recipe, Christmas turkey

4 – Roll from the peak of the breast and help yourself to coil film. Then wrap the roll with the film and closes the ends. The filling should be completely covered by the chicken breast. Once you have prepared rolls, keep them in your fridge at least one hour. You can also leave them in the freezer for five or ten minutes.

5 – Remove the clear film being careful not unwinds breasts. Season with a little salt.

6 – Have a chicken breast roll in the breadcrumbs, insisting on the edge. Pass now egg ensuring that the edges are well-treated and oozes again with breadcrumbs. If you see that the edge is open, wet the area in the egg and then cover with breadcrumbs. I assure you it can seal perfectly. Once all battered, and there will be only friar.

7 – Place plenty of extra virgin olive oil in a frying pan and fry the rolls until they are golden brown. This is best done over medium heat for heat to penetrate to the interior and the brisket is cooked through, while the cheese melts. Once fried, leave them on a plate on kitchen paper to remove excess oil. Serve rolls chicken breast with warm spinach well and thus enjoys a very crispy batter, juicy brisket and delicious cheese. Sure you succeed! For more recipe visit

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