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🍽️ Chicken Roulades with Rice and Spinach

578 kcal · 30 min · 4 servings

Ingredients

• 125 g whole grain rice
• salt
• 100 g fresh leaf spinach
• 300 g chicken breast fillet
• 3 tbsp cream cheese
• pepper
• 100 g leek (0.5 small stalk)
• 100 g red bell peppers (0.5 red bell peppers)
• 1 tbsp olive oil
• 250 ml classic vegetable broth

Instructions

1. 1. Put the rice, 375 milliliters of water, and a pinch of salt into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low.
4. 4. Cover the pot.
5. 5. Let the rice cook for about 40 minutes until done.
6. 6. Meanwhile, remove the thick stems from the spinach.
7. 7. Wash the spinach thoroughly in cold water.
8. 8. Place the wet spinach into a small pot.
9. 9. Heat the pot over high heat.
10. 10. Let the spinach wilt for a short time.
11. 11. Transfer the spinach into a sieve.
12. 12. Let the spinach cool in the sieve.
13. 13. Squeeze the cooled spinach lightly to remove excess water.
14. 14. Finely chop the spinach with a large knife.
15. 15. Place the chopped spinach into a bowl.
16. 16. Rinse the chicken breast fillets.
17. 17. Pat the fillets dry with a kitchen towel.
18. 18. Slice the filts horizontally once or twice, depending on their thickness.
19. 19. You should now have thin cutlets.
20. 20. Place a cutlet between two layers of cling film.
21. 21. Pound the cutlet very thin using a meat mallet or the bottom of a heavy pot.
22. 22. Add cream cheese to the spinach in the bowl.
23. 23. Season the mixture with salt and pepper.
24. 24. Mix everything well together.
25. 25. Spread the spinach-cream cheese mixture over the chicken cutlets.
26. 26. Roll the cutlets tightly into small roulades.
27. 27. Secure the roulades with toothpicks.
28. 28. Clean the leek.
29. 29. Wash the leek.
30. 30. Dice the leek finely.
31. 31. Halve the bell pepper half again.
32. 32. Remove the seeds from the bell pepper.
33. 33. Wash the bell pepper.
34. 34. Dice the bell pepper finely as well.
35. 35. Heat oil in a frying pan.
36. 36. Fry the chicken rolls brown on all sides.
37. 37. Add the leek and bell pepper to the pan.
38. 38. Sauté the vegetables briefly.
39. 39. Pour in broth.
40. 40. Bring the liquid to a boil.
41. 41. Cover the pan.
42. 42. Let everything cook for 5 to 6 minutes over medium heat.
43. 43. Drain the cooked rice.
44. 44. Plate the food.
45. 45. Serve the roulades with the rice.

Nutrition per serving

• kcal: 578
• Protein: 48 g · Fett/Fat: 20 g · Carbs: 51 g