Friday, September 9, 2011

Rolled Chicken Breast with Spinach Cream Cheese

I don't know where it started but healthy living is now the "in" thing.  People doing exercise, going to the gym; choosing healthy, eating healthy.  Well I guess it's about time.

One of the easiest things of choosing healthy is eating white meat instead of dark meat.  When we were kids, my sister and I would always call dibs on the leg and thigh part, nobody eats the white meat, it's usually dry and just not appetizing.

With all these media advocacy on eating organic, healthy and right, somehow I got brainwashed and started to enjoy chicken breast myself, here's my Rolled Chicken Breast with Spinach Cream Cheese

You will need:

4-6 pcs of chicken breast
a bunch of Spinach, leaves only
some garlic
cream cheese
salt and pepper to taste
kitchen twine
cheese cloth

Start off which stir frying the spinach leaves with garlic season with salt and pepper; put inside the cheese cloth then squeeze out excess water.  After which, chop up the squeezed-dry spinach then mix in some cream cheese, ratio is up to you.

Now get your chicken breast, pat dry with paper towel; cover it with cling wrap and pound with heavy iron pan until flattened.  You don't really want the chicken to be paper thin, but you just wanna even out the thickness so it will cook evenly.

Scoop a teaspoon-full of the spinach-cream cheese mixture onto one breast then cover with another chicken breast.  The most common mistake, and also the mistake I made, was over stuffing it.  Once the chicken cooks, it will expand and all the filling will ooze out.  You don't want that.

Use the kitchen twine and secure it tightly.  You can do as my assistant Sarah did, but you can also just tie it separately each section.  Season the chicken breasts lightly with salt and pepper.

Fry the chicken on the pan just to give it a nice golden brown seared color then transfer to the oven to continue cooking through.  After about 10-15 minutes, depending on the size of the chicken, take out the smaller ones first, don't cook them all at the same cooking duration, or make sure to get same sized chicken breasts! hehe  

Let cool for awhile until just warm enough to handle, remove the twine, and slice them into coins.  My guests arrived early so I hadn't had enough time to let it cool before slicing, so some of the spinach cream cheese oozed out while slicing but delicious none the less.

Try it! :)

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