Chicken Roulade Stuffed with Spinach and Ricotta


    1. chicken breast, boneless 1
    2 salt to taste
    3 Black pepper, freshly ground 1 tsp
    4 1 cup ricotta cheese 1 cup
    5 spinach leaves, blanched 8-9
    6 salt to taste
    7 blackpepper , finely chopped 1 tsp
    8 nutmeg powder 1 tsp
    9  Conchiglie pasta 1 cup
    10 olive oil 2tbsp
     11 Salt 2 tbsp
    12 tomato and black olive sauce
    13 Salt 1 tsp

preparation method

1.Take a chicken breast and butterfly the sides and add salt and pepper.
2.Flatten the Breast with a meat hammer.
3.For filling mix, 1 cup ricotta cheese, spinach leaves, blanched, salt to taste, black pepper, finely chopped, nutmeg powder.
4.Add the filling on the flattened chicken and roll it. Cook the roulade in water, unti the meat is cooked.
5.Then add oil to the pan and fry the roulade till it turns Golden brown.
6.For pasta, boil Conchiglie pasta in water olive oil and salt.
7.Toss the pasta with the Tomato & black Olive sauce.

Serving Suggestions

    Serve 4
Loading Facebook Comments ...

Comments are closed

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:40 Mins Cook: 30 to 45 minutes

Popular Video


When not carrying a tiffin box, what would you most probably order from outside?

View Results

Loading ... Loading ...
FoodFood on DTH