Name: Rolled Chicken with Spinach and Provola
Prep time: 45 min
Cook time: 55 min
Total time: 100 min
Yield: 4 Portionen
Ingredients: 4 piece eggs; 600 g thinly sliced chicken breast; 400 g fresh or frozen spinach; 100 g matchstick-cut provola; 100 g sliced speck; 0.5 bicchiere white wine; pepper; fine salt; nutmeg; extra virgin olive oil; potatoes; 2 clove garlic; extra virgin olive oil; fine salt

Cook Time

1 h 40 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This rolled chicken with spinach and provola is a rich and flavorful main course, perfect for special occasions or a family dinner. The combination of tender chicken breast with the creamy filling of spinach, stringy provola and hard-boiled eggs makes it irresistible. I often prepare it during the holidays, because it is easy to make and always makes a great impression! The preparation takes a little time, but the end result is well worth it. Serve it with roasted potatoes for a complete and tasty meal.

Ingredients (14 ingredients)

4 piece eggs
600 g thinly sliced chicken breast
400 g fresh or frozen spinach
100 g matchstick-cut provola
100 g sliced speck
0.5 bicchiere white wine
pepper
fine salt
nutmeg
extra virgin olive oil
potatoes
2 clove garlic
extra virgin olive oil
fine salt

Preparation (5 steps)

Preparation of the spinach

Pour a drizzle of extra virgin olive oil into a large pan. Add 400 g of fresh or frozen spinach and cook for 5-6 minutes, covering with the lid. Salt to taste and let cool. This step is not performed in the Thermomix.

Preparation of the roasted potatoes

Peel the potatoes and cut them into wedges. In a bowl, season the potatoes with a couple of finely chopped garlic cloves, chopped fresh rosemary, fine salt, extra virgin olive oil and mix well with your hands. Arrange the potatoes on a baking sheet lined with baking paper. This step is not performed in the Thermomix.

Assembly of the roll

Lay out a rectangular sheet of baking paper. Arrange a bed of thin slices of 600 g of chicken breast on top, overlapping them slightly. Season the chicken breast with fine salt and pepper to taste (optional). Add the slices of 100 g of speck on top, arranging them perpendicular to the chicken slices. Distribute the cooked and cooled spinach and a grated nutmeg to taste (optional) on the speck. Distribute 100 g of matchstick-cut provola over the spinach. Add the hard-boiled eggs, arranging them in a row in the center. Roll everything up using the baking paper and tighten and compact the roll well. Tie pieces of kitchen twine along the entire length of the roll and lengthwise. This step is not performed in the Thermomix.

Cooking the roll and potatoes

Place the roll in a baking sheet lined with baking paper, salt, pepper and pour a drizzle of oil. Bake the roll and potatoes at 190°C for 50 minutes in a ventilated oven. Halfway through cooking, pour ½ glass of white wine (approximately) over the roll and finish cooking. This step is not performed in the Thermomix.

Serve

Once ready, remove the rosemary and twine, and slice the chicken roll into not too thin slices. Serve together with the roasted potatoes. This step is not performed in the Thermomix.