Stuffed chicken rolls (spinach)

Stuffed chicken rolls (spinach)

Ingredients (4 servings – 4 rolls):

- 500 g chicken or turkey breast (or chicken)

- 250 g spinach (I used fresh young spinach)

- 2 eggs

- Panko (Japanese bread crumbs) or brown bread crumbs

- 1 teaspoon paprika powder

- fresh black pepper and salt

- nutmeg

Directions:

- Cut 4 thin slices of chicken or turkey breast.

- Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

- Trim the pounded breast until it is roughly a rectangle.

- Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

- Distribute the turkey mixture over the slices of Turkey.

- Roll them tightly and wrap in a plastic foil (like a bonbon)

- Put the turkey rolls in the freezer for 1 hour

- Mix the panko or brown bread crumbs with the paprika powder

- Beat one egg with fresh black pepper and salt

- Remove the plastic foil from the rolls.

- Coat with egg (first) and brown bread crumb (second)

- Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

- You can serve these warm or cold

Nutritional facts (1 serving – 1 roll):

Energy: 223 cal

Protein: 33.1 g

Carbohydrates: 11.2 g (sugar 0.7 g)

Fat: 5.2 g (saturated 1.1 g)

Fiber: 3 g