Chicken Rolls with Spinach

Ingredients

• •3 chicken breasts, skinned and boned
• •1 chicken thigh
• •1 kg spinach
• •1/2 cup grated kashar cheese
• •100 g butter
• •3 onions, finely chopped
• •3 garlic cloves, crushed
• •2 tbsp pine nuts
• •Salt
• •Black pepper

Preparation

1. 1

   Halve the chicken breasts and place the pieces between two sheets of plastic wrap. Pound the meat flat. Remove the bone and skin from the chicken thigh. Wash and pick over the spinach three times. Heat your oven to 200°C. Process half the spinach with the chicken thigh, salt, black pepper and kashar cheese in a food processor. Distribute the processed filling over the flattened breast meat. Roll them up. (You can tie with string or secure with a toothpick to remove later.) Heat half the butter in a pan. Brown all sides of the chicken rolls, then transfer to a baking tray. Bake for 10 minutes. Melt the remaining butter in a thick-bottomed pan. Cook the onion and garlic, covered and stirring occasionally, for 5 minutes. Add the pine nuts and sauté, stirring, until lightly golden. Add the remaining spinach and sauté, uncovered and stirring, for 10 minutes. Add salt and black pepper and take off the heat. Serve the chicken rolls with the sautéed spinach and chestnut pilaf.