Added by: Norah Added on: March 29, 2019
## Season 1, Episode 10 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is now the 10th recipe of Season 1 that I am sharing with you. Season 1 will feature a total of 12 Western recipes of main dishes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you a Spinach & Chicken Roulade with Creamy Whole Grain Mustard & Thyme Sauce recipe. Chorizo is a dry-cured pork sausage with a salty, smoky and slightly sweet flavor. It is delicious with pastas, pizzas, salads and at the brekkie table or added as an ingredient to add flavors to other dishes. Dominant mustard flavor was a strong complement to a chicken dish, but not so overpowering that it hid the flavor of the chicken stuffed with a bold chorizo.
Spinach, chorizo and lemon zest inside tender chicken breast with a parmesan crust makes this dish a sensational and simple weeknight meal that everyone will enjoy. The spinach and chicken roulade are tasty on its own but coated with creamy whole mustard and thyme sauce makes every bite an unforgettable meal.
Several notes here to share with you:
Here is a quick rundown of the recipe:
Stir fry spring onion and chopped chorizo in a pot on LOW heat until brown and remove from the heat. Add bread crumbs, lemon zest, salt and black pepper coarse to the pot and mix thoroughly. Boil water and add fresh spinach and cook until just wilted. Drain the spinach on paper towels, squeezing out any excess water.
Place chicken breast on a chopping board. Slice each chicken breasts in half leaving them connected at 1 side. Place chicken breasts between 2 sheets of plastic and gently tap with rolling pin to flatten. Transfer flatten chicken breasts to a baking paper. Repeat steps on the rest of chicken breasts.
Cover flatten chicken breasts with the spinach, leaving a border around the edges. Divide and spread chorizo mixture over the spinach. Roll up chicken and secure each roll with cooking string from 1 end to the other. Coat the rolled chickens in the flour then on the beaten eggs and parmesan and bread crumbs mixture.
Cover base of baking dish with a baking paper. Lightly oil the baking paper with cooking spray. Arrange coated rolled chicken in the baking dish and bake in the preheated fan forced oven set to 180 degrees Celsius for 25 to 30 minutes or until cooked through.
Serve spinach and chicken roulade with creamy whole grain mustard and thyme sauce with your choice of sides.
Happy cooking 😉🧡