Chicken Roulades With Spinach & Pine Nuts
by Johnny Loua, Chef, Seattle, Washington
- 4 boneless skinless Smart Chicken thighs
- 1 cup fresh spinach
- 1 tablespoon butter
- 3 tablespoons pine nuts
- ½ cup breadcrumbs
- Pinch nutmeg
- Salt and pepper
- 4 slices bacon
- Butcher’s twine, as needed
- 2 tablespoons olive oil
- ½ cup white wine
- ½ cup chicken stock
Preheat the oven to 350°F. Place the chicken thighs between two pieces of parchment paper or plastic wrap and pound out evenly using a meat mallet or rolling pin.
In a saucepan, heat spinach and butter gently until any excess moisture from the spinach disappears, then add pine nuts, breadcrumbs, and nutmeg. Season well with salt and pepper. Divide the filling among the four pounded chicken thighs, spreading it neatly across the meat. Roll each chicken thigh into a spiral shape, wrap with bacon, and tie with butcher’s twine to secure.
In a large frying pan, heat the oil. Brown the chicken rolls on all sides. Remove and place into a clean baking dish. Pour the wine and stock into the baking dish, cover, and bake for 15 to 20 minutes, until chicken is cooked through. Slice the roulades in half and serve.