Recipe: Chicken Roulade with ginger-spiced spinach

-Recipe by Chef Fahad Badri, Frisbees


Stuffed Chicken

250 gm Chicken Breast
Salt to taste
Pepper to taste

For the Stuffing
50 gm carrots, peeled and sliced
1/2 tsp thyme
1 tsp oil
Salt and pepper to taste

For the potato cheese mash
40 gm boiled potatoes
5 gm butter
10 gm cream
10 gm cream cheese
1 tsp garlic
Salt and pepper

For the ginger spinach

75 gm spinach
3 gm ginger, grated
Salt and pepper

For the balsamic sauce
100 ml balsamic vinegar
15 gm garlic
1 tbsp oil
10gm butter
2 gm rosemary
Salt and pepper to taste


Flatten the chicken breast with a steak hammer. Seasonit with salt and pepper and keep aside in the fridge.

Place the sliced carrots on a baking tray. Sprinkle oil, thyme, salt and pepper on it. Place in the oven at 160°C for 10 minutes until caramelised.

For the mash, grate the potatoes and keep aside. In a pan, heat butter until it melts and add the garlic. Cook for about two minutes. Add the potatoes and cream and further saute for a couple of minutes. Remove from flame, season and add cheese. Place the roasted carrots on the flattened chicken breast and top it with the potato mash. Fold the chicken into a cylindrical shape and wrap it with silver foil like an éclair. Place it on an oven tray and bake for about 8 minutes at 180°C

In another pan heat oil to medium heat and add garlic. Cook on a low flame. Add the balsamic vinegar and further cook it. Add the rosemary and let it it simmer for about 4 minutes. Finish with butter and keep aside. Saute spinach in a pan until cooked. Finish with grated ginger and season to taste.

Remove the chicken from the oven and unwrap the foil. Place the chicken on a greased pan at medium heat and brush with balsamic sauce until golden brown from all the sides. Cut the chicken into desired shape and place it over the ginger spinach. Drizzle with the remaining balsamic sauce. You can also garnish it with grated fetta cheese (fresh).

Recipe by Chef Fahad Badri, Frisbees

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