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Submitted by Lauren Schwarzbaum A treat for the eyes and the taste buds, chicken breasts stuffed with spinach and mushrooms displayed in a pinwheel, garnished with duck sauce.
4 lbs of thin sliced chicken cutlets (or butterflied chicken breasts)
1/2 lb of baby spinach leaves
1 chopped brown onion
1 cup of mushrooms (assorted)
EVOO
1 tbsp of mayo or 1 egg
1/2 -1/3 cup of bread crumbs
Duck sauce, for serving
Pound your chicken breast until flat.
Chop onions and sauté.
Slowly, add in spinach to the sautéed onion.
Layer in mushrooms into the sautéed vegetables.
Allow all the vegetable to fully cook.
Once the vegetables are cooked, put them in a food processor.
Mix with 1 tbsp of mayo (or 1 egg) and 1/3 cup of breadcrumbs to form a spinach paste.
Spread a thin layer of the spinach mixture on each cutlet and roll.
Transfer the rolled chicken to a lined baking pan. Coat each cutlet with a light spread of mayo. Bake at 375F for 40-45 minutes uncovered.
Allow chicken to cool and slice into even slices with a sharp knife.
Garnish with duck sauce.
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Does this recipe freeze well? At which step do I freeze?
Hi Shayna
Yes! Ideally you would freeze them after step 8 (right before baking) but you can freeze them afterwards as well.
-Chana Tzirel from Kosher.com