• Chicken Roulade With Blue Cheese, Walnuts, Spinach And Pine Nuts With Basmati Rice

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    • 2 Tbsp. minced shallot
    • 1/4 c. unsalted butter
    • 8 ounce blue cheese
    • 1/2 c. walnuts, toasted, and, minced
    • 1/2 c. pine nuts
    • 1 sm yellow onion, minced
    • 1 c. basmati rice
    • 3 c. water
    • 1 Tbsp. minced fresh chives salt pepper
    • 4 x boneless skinless chicken, breasts
    • 1 c. fresh spinach, cleaned, and, stemmed
    • 2 Tbsp. extra virgin olive oil


    1. Preheat the oven to 375 degrees Fahrenheit.
    2. In a frying pan, heat 2 Tbsp. of the butter over a medium heat and saute/fry the shallots till lightly golden brown. Remove from the heat and cold to room temperature. Combine the shallots with the blue cheese, pine nuts and walnuts.
    3. Cook the remaining 2 Tbsp. of butter and onion in a large saucepan over a medium heat till the onion is translucent/soft. Add in the rice and stir till well coated. Add in the water, cover and cook for 20 to 25 min, till tender. Mix in the chives, season to taste and keep hot.
    4. Lay the chicken breasts flat on a cutting board, sandwiched between two sheets of plastic wrap. Lb. them with a mallet till 1/4-inch thick. Season both sides with salt and pepper. Layer the spinach on top of the chicken and spoon the filling along one edge of each piece. Tightly roll up the chicken breasts and tie them with kitchen string.
    5. Heat the extra virgin olive oil in a small roasting pan over medium-high heat. Sear the chicken on all sides till golden. Place the pan in the oven for 20 min. Remove it from the oven and let rest of a couple of min. Remove the string and slice. Serve with a pile of rice in the centre of a plate, topped with the roulade slices.

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