Chicken Rolls with Spinach and Cheese Filling and Beetroot Walnut Salad

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This dish brings together succulent chicken rolls stuffed with a creamy spinach and cheese filling, paired with a vibrant beetroot and walnut salad. The combination of flavors and textures makes it an impressive meal, perfect for special occasions or a delicious family dinner.

Ingredients

For the Chicken Rolls:

  • 3 chicken fillets
  • Salt and black pepper (to taste)
  • 1 teaspoon chicken seasoning
  • 1 teaspoon coriander
  • 3 cloves garlic, minced
  • Oil (for frying)
  • 500 g spinach
  • 3 tablespoons cream
  • 6 slices cheese
  • 100 g breadcrumbs
  • 3 eggs

For the Beetroot and Walnut Salad:

  • 3 beets (cooked and grated)
  • 80 g walnuts (chopped)
  • 80 g dried plums (chopped)
  • 1 tablespoon Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 cloves garlic, minced
  • Salt (to taste)

Instructions

Chicken Rolls:

  1. Prepare the Chicken:
    • Pound the chicken fillets to an even thickness, about 1/4 inch, using a meat mallet.
    • Season both sides of the chicken fillets with salt, black pepper, chicken seasoning, coriander, and minced garlic. Set aside.
  2. Prepare the Spinach Filling:
    • Heat a small amount of oil in a large skillet over medium heat. Stir in the spinach and cook until it’s just wilted, which should take around 3-4 minutes.
    • Stir in the cream and cook for an additional 2 minutes, until the mixture thickens slightly.
    • Place a slice of cheese on each chicken fillet, then top with a portion of the spinach mixture. Roll up each fillet, securing with toothpicks if necessary.
  3. Bread the Chicken Rolls:
    • In a shallow dish, beat the eggs. Put the breadcrumbs into a separate shallow dish.
    • Dip each chicken roll into the beaten eggs, then coat with breadcrumbs.
  4. Cook the Chicken Rolls:
    • Warm oil in a large frying pan over medium heat.
    • Add the chicken rolls and cook, turning occasionally, until golden brown on all sides and cooked through, about 10-15 minutes.
    • Once cooked, remove the chicken rolls from the skillet and let them rest for a few minutes before slicing.

Beetroot and Walnut Salad:

  1. Prepare the Salad:
    • In a large bowl, combine the grated cooked beets, chopped walnuts, and chopped dried plums.
    • In a small bowl, mix together the Greek yogurt, mayonnaise, minced garlic, and salt to taste.
    • Add the yogurt mixture to the beetroot mixture and stir until everything is well combined.
  2. Serve the Salad:
    • Serve the salad chilled or at room temperature alongside the chicken rolls.

Conclusion

This meal pairs the savory, cheesy chicken rolls with a fresh and slightly sweet beetroot and walnut salad, creating a balanced and satisfying dish. The combination of flavors and textures makes it a memorable and impressive meal that’s perfect for any occasion. Savor the delicious medley of flavors with each mouthful!