Chicken breast roll stuffed with spinach and amaranth

Chicken breast roll stuffed with spinach and amaranth

Chicken breast stuffed with spinach cream and the crunchy touch of puffed amaranth. Balanced meal.

Type: Main Dishes

Cuisine: Healthy

Keywords: Stuffed chicken breast roll|chicken with spinach|amaranth recipes|baked chicken|nutritious dinner|easy chicken recipe

Recipe Yield: 4 servings

Calories: 350 kcal

Preparation Time: 20M

Cooking Time: 40M

Total Time: 1H

Recipe Ingredients:

• 600 g chicken breast
• 10 tbsp spinach
• 250 ml milk
• 30 g butter
• Puffed amaranth
• 1 egg
• Breadcrumbs

Recipe Instructions:

Flatten chicken:

Pound the chicken breast until it has uniform thickness for even cooking.

Make filling:

Mix cooked spinach with milk, butter, and amaranth; let cool.

Roll:

Spread stuffing on the chicken, roll tightly and secure with toothpicks.

Coat:

Coat in flour, egg, and breadcrumbs for a crispy layer.

Bake:

Wrap in parchment paper and bake 40 min at 180°C.

Editor's Rating:
4.8

Recipe for Spinach and Amaranth Stuffed Chicken Breast Roll

This spinach and amaranth stuffed chicken breast roll is a recipe that combines healthy with delicious, ideal for those looking for a nutritious and protein-packed dish. The chicken breast becomes juicy and appetizing when wrapped with a creamy spinach filling and the special touch of amaranth, a pseudocereal that provides fiber and essential nutrients. Furthermore, its preparation is simple, perfect for any family meal or to surprise at a special dinner.

Preparation time

To achieve an optimal result for this healthy recipe, it is important to respect the preparation and cooking times indicated below:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 1 hour
• Servings: 4
• Difficulty: Easy

Ingredients

For the stuffed chicken breast roll

• 1 boneless chicken breast (approximately 500-600 g)
• 10 tablespoons of spinach (can be frozen or fresh, as you prefer)
• 1 cup of milk (approximately 250 ml)
• 1 piece of butter (approximately 30 g)
• Salt and white pepper to taste
• 1 beaten egg
• Flour for coating
• Breadcrumbs for coating
• Oil for frying (optional)
• Amaranth in moderate amount, incorporated into the filling along with the spinach

If you don't have amaranth, you can substitute it with puffed quinoa or cornmeal, although this may slightly alter the texture of the filling.

Utensils we will use

• Cutting board
• Sharp knife
• Meat mallet or a rolling pin
• Skillet
• Small saucepan
• Baking dish
• Mixing bowl
• Spoon or spatula
• Parchment paper

Preparation

1. Preparation of the chicken breast

1. Wash and dry the breast: Wash the chicken breast under the tap and dry thoroughly with kitchen paper to prevent the roll from being damp.
2. Pound to level: Place the breast on the board and with a meat mallet or rolling pin, gently pound until it has an even thickness. This facilitates rolling and ensures even cooking.

2. Preparation of the spinach and amaranth filling

1. Thaw and drain the spinach: If using frozen spinach, let it thaw and squeeze to remove excess water. If using fresh, boil for a few minutes and drain well.
2. Cook the spinach with milk: In a small saucepan, combine the spinach with the milk and heat over medium heat. Stir constantly to prevent sticking.
3. Add butter and season: Add the butter and season with salt and white pepper to taste. If you want a creamier filling, let the mixture thicken slightly before removing from the heat.
4. Incorporate the amaranth: Add the previously soaked or cooked amaranth, mixing to distribute it evenly. This ingredient adds texture and nutritional value.
5. Let cool: Remove from heat and let the filling cool down so it's easier to handle.

3. Assembly of the roll

1. Distribute the filling: Place the flattened chicken breast on the board. With a spoon, spread the spinach and amaranth filling over the meat, leaving a margin on the edges to prevent spills.
2. Roll carefully: Roll the chicken breast firmly so the filling stays inside. You can use toothpicks to prevent it from opening during cooking, but avoid over-piercing.

4. Breading of the roll

1. Prepare the breading: First, pass the roll through flour, making sure to cover it completely.
2. Egg wash: Then, dip it in beaten egg so the breadcrumbs can adhere well.
3. Cover with breadcrumbs: Finally, cover the roll with breadcrumbs to achieve a crispy and golden layer.
4. Wrap to maintain shape: Wrap the roll in parchment paper as if it were a candy, this helps maintain its shape during cooking.

5. Oven baking

1. Preheat the oven: Adjust the temperature to 180°C before placing the roll.
2. Grease the mold: Use a little butter to grease the dish or mold where you will bake the roll.
3. Bake the roll: Place the wrapped roll in the mold and bake for 30-40 minutes. Flip it halfway through so it browns evenly.

6. Final touch and presentation

1. Brown the surface (optional): If you prefer a crispier crust, briefly dip the roll (10-15 seconds) in hot oil, then drain well.
2. Let it rest: Remove the toothpicks, cut into thick slices with a sharp knife so they don't fall apart.
3. Plate and accompany: Serve the roll accompanied with mashed potatoes or polenta, and a light butter sauce with herbs. A fresh salad also complements the dish perfectly.

This method keeps the roll juicy and enhances the flavor of the filling, giving a creamy texture and an ideal balance between protein and vegetables. In some cases, the spinach and amaranth mixture can be substituted or combined with grated cheese, to provide a very pleasant contrast of flavors.

Estimated nutritional values per serving

• Calories: 350 kcal
• Proteins: 30 g
• Fats: 15 g
• Carbohydrates: 25 g
• Fiber: 4 g

These values are approximate and may vary depending on the brand and preparation method.

7 practical tips for a perfect stuffed chicken breast roll

• Uniform thickness: Pounding the breast to a similar thickness facilitates even cooking and prevents some parts from drying out.
• Drain the spinach well: Excess water can make the filling too wet and affect the texture and coating.
• Use parchment paper for baking: This ensures the roll maintains its shape and prevents the filling from escaping.
• Control the oven temperature: An oven that is too hot can burn the crust while the inside remains raw.
• Flip the roll halfway through baking: Allows it to brown evenly on all sides.
• Let it rest before cutting: This step prevents the filling from coming out and allows for better cuts.
• Vary the filling: For a different recipe, try with quinoa and mushrooms or add nuts for a crunchy texture.

When is it ideal to enjoy a spinach and amaranth stuffed chicken breast roll?

This dish adapts well to both daily family meals and special occasions where you want to offer something more elaborate without much complication. It's perfect for winter or spring dinners, providing a balanced source of protein and vegetables. It also works very well for lunch boxes, as it can be reheated and still has a good texture. Furthermore, its presentation makes it an attractive option for gatherings with guests or celebrations that seek to combine health and flavor.

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Frequently asked questions about spinach and amaranth stuffed chicken breast roll

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Culinary glossary for spinach and amaranth stuffed chicken breast roll

• Coat: To coat a food in flour, egg, and breadcrumbs to form a layer that is fried or baked, achieving a crispy texture.
• Meat mallet: Utensil for tenderizing and flattening meats by gently pounding them, also known as a kitchen mallet.
• Spinach: Leafy green vegetable rich in iron and vitamins, used fresh or frozen in nutritious recipes.
• Amaranth: Pseudocereal with high protein and fiber content, used to add texture and nutritional value to the filling.
• Parchment paper wrap: Technique for cooking rolled foods, maintaining moisture and shape during cooking.