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skinnymixer's Chicken Roulade

This is a quick, healthy & delicious mid-week meal disguised as a fancy pants one. 

You can adapt the stuffing to suit what you have on hand, as well as dietary requirements… for example, opt for low fat ricotta if you are counting calories or opt for cream cheese for LCHF. I hope you enjoy it.

Love Nik xx

skinnymixer's Spinach & Ricotta Chicken Roulade

Prep Time2 mins
Cook Time36 mins
Total Time38 mins
Author: Skinnymixers
Recipe type: Dinner
Servings: 6

Ingredients

Stuffing Ingredients

  • 1 garlic clove peeled
  • zest of 1 small lemon microplaned
  • 100 g English spinach roughly chopped
  • 250 g full fat ricotta cheese from the deli, not from a tub
  • 1 tsp salt
  • 1/4 tsp pepper

Sauce Ingredients

  • 1 garlic clove peeled
  • 1 small brown onion peeled, quatered
  • 20 g olive oil
  • 700 g passata or sugo
  • 50 g tomato paste
  • 1 tsp salt
  • a small handful of fresh basil torn
  • pinch of pepper

Remaining Ingredients

  • 4 chicken breasts
  • alfoil or baking paper

Instructions

  • Add garlic and lemon zest to mixer bowl, chop for 3 sec/speed 9/MC on.
  • Add spinach to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.
  • Add ricotta, salt and pepper. Mix for 5 sec/speed 5/MC on. Set aside in a bowl.
  • Without washing the bowl, add the garlic and onion from the sauce ingredients. Chop for 3 sec/speed 9/MC on. Scrape bowl down.
  • Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
  • Add remaining sauce ingredients and set timer for 5 min/steaming temp/speed 3/MC on. While the sauce is heating up, prepare your chicken breasts as per instructions below, place in the steaming trays and cook for 25 min/steaming temp/speed 3, turning the chicken rolls over half way through..

How to prepare chicken breasts

  • pound each breast flat with a meat mallet
  • lay each breast on an individual piece of alfoil or baking paper
  • spread each breast with equal amounts of ricotta mixture
  • roll tightly into a loaf, wrap and secure in the alfoil/baking paper

Notes

You can also steam vegetables at the same time as the chicken for an all in one meal.
Bellini Users
Use your sharp blade for this recipe.
At step 1 add on 1-2 seconds if required.
At step 4 add on 1-2 seconds if required.
At step 6 use ST temp if using and Intelli and 120°C or 250°F if using a Supercook. If chicken isn't cooked through, add on extra cooking time.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Spinach & Ricotta Chicken Roulade
Amount Per Serving (285 g)
Calories 275 Calories from Fat 82
% Daily Value*
Total Fat 9.1g 14%
Saturated Fat 3.5g 18%
Sodium 1246mg 52%
Total Carbohydrates 9.9g 3%
Sugars 7.1g
Protein 35.9g 72%
* Percent Daily Values are based on a 2000 calorie diet.

 

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