Spinach and Chicken Roulade Recipe

Spinach and Chicken Roulade

This roulade is like a savoury sponge roll. It is so simple to make and great for a quick entree or light meal.

This recipe for Spinach and Chicken Roulade serves 6 people.

Time required: 40 minutes
(15 minutes to prepare, then cook for 25 minutes)

Ingredients you'll need:

• 1 cup of gruyere cheese, grated
• 250 g frozen spinach
• 1 cup of chicken, chopped cooked
• 1 pinch of ground black pepper, fresh
• ½ tsp ground nutmeg
• 2 tbsp bread crumbs, toasted
• 1 tbsp cornflour
• ½ cup of sour cream, low fat
• 4 eggs
• 1 tsp whole seed mustard
• 1 pinch of herb, fresh

How to make Spinach and Chicken Roulade:

1. Thaw the spinach and drain well. Separate the eggs. Place spinach, egg yolks, cornflour, nutmeg and pepper in the bowl of a food processor or blender. Process until combined.
2. Beat egg whites until stiff but not dry. Fold the spinach mixture into egg whites. Pour into a baking-paper-lined 12cm x 8cm sponge roll tin. Bake at 190°C for 10 to 15 minutes or until the roulade springs back when lightly touched with a finger.
3. Turn onto a clean tea towel sprinkled with breadcrumbs. Roll up from the short side like a sponge roll. Leave to stand for 1 minute then unroll and sprinkle with cheese and chicken. Re-roll and return roulade to over for 5 minutes.
4. Mix sour cream and mustard together. Cut roulade into slices. Place on a plate and garnish with sour cream mixture and fresh herbs.

See other entree recipes and main course recipes.