Chicken Breast Rolls with Cheese and Spinach

A main course full of taste and vitality, here's how to enrich chicken rolls

A pack of Very Thin – AIA Chicken Breast Slices

Cheese slices (like sandwich cheese)

Spinach

100 g of champignon mushrooms

Parsley

100 g of pumpkin

Dried fruit (walnuts

almonds

hazelnuts)

Half a glass of white wine

Apple

Pomegranate

Juice of half a lemon

Extra virgin olive oil

Salt

Pepper

Description

A simple recipe for a main course or one-dish meal that can make a difference. The chicken breast rolls with cheese and spinach are ideal for a Sunday lunch or for a family dinner. The Very Thin – AIA Chicken Breast Slices are the stars of this easy recipe that can be prepared in very little time.

Discover how to prepare chicken breast rolls with cheese and spinach to which you can accompany a fruit salad with apple, pomegranate seeds and a spritz of lemon.

Sottilissime - Thin slices of chicken breast

Procedure

Boil the spinach in slightly salted boiling water, then drain and squeeze them well. Lay out the Very Thin – AIA Chicken Breast Slices on a surface and cover them with the cheese slices and the chopped spinach. Roll up the meat to form rolls that you will secure with a toothpick.

In a pan heat a drizzle of extra virgin olive oil and brown the rolls, then deglaze them with the white wine and cook them. Remove the rolls from the pan and keep them warm. In the same pan, brown the sliced mushrooms, season with salt and pepper and then sprinkle them with a very fine parsley chop.

Bake the pumpkin in the oven at 180°C for 20/25 minutes. Then take the pulp and pass it through a vegetable mill, add a drizzle of extra virgin olive oil and season with salt and pepper, decorate with roughly chopped dried fruit.

Prepare the fruit salad by cutting the apple into slices, add the pomegranate seeds and flavor with a spritz of lemon.

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