Chicken Breast Rolls with California Golden Raisins and Spinach
By Rinaldo Boscaro
Spirals of raisin and spinach stuffed chicken breasts served with tomato sauce and rice or noodles.
- 1 1/2 sticks butter (6 ounces)
- 4 small cloves garlic, chopped (about 2 teaspoons)
- 1/2 cup white onions, chopped
- 2 pounds raw spinach, chopped
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups California golden raisins, plumped in warm water
- 4 teaspoons salt
- 2 teaspoons finely ground white pepper
- 12 boneless, skinless chicken breasts (about 3 ounces each)
- 8 toothpicks
- 1/2 cup vegetable oil
- 1/2 cup white onion, chopped
- 2 cups diced tomatoes
- 2 cups water
- 1/3 cup chopped fresh basil or 1/2 teaspoon dry basil
Heat a medium saucepan and then add butter, garlic and chopped onions; cook until onions are translucent. Add spinach and cook for 3 minutes or until wilted. Remove pan from heat and transfer mixture to a bowl. Mix eggs, cheese and raisins into spinach mixture. Add salt and white pepper.
Chicken Breast Rolls
Place chicken breasts on work surface. Slice each breast in half lengthwise, opening it like a book, so that 2 thinner breasts are created. Pound to flatten evenly. Equally divide and place spinach-raisin filling on each breast. Roll into a tube shape and secure with a toothpick.
Heat oil in large frypan. Sauté the chicken breast rolls for 2 minutes on both sides. Add onions and cook until golden. Add tomatoes, water and basil; season to taste. Simmer on low heat for 20 minutes.
Slice chicken breast rolls and arrange on a platter along with sauce. Serve with steamed rice or mashed potatoes.
Nutrition Facts Per Serving
Calories 490 (55% from fat); Total Fat 31g (sat 11g, mono 12g, poly 5g, trans 0g ); Cholesterol 175mg; Protein 33g; Carbohydrate 23g; (Dietary Fiber 3g; Sugars 16g; ); Iron 4mg; Sodium 1000mg; Calcium 198mg; Potassium 840mg
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