Curried Spinach-Filled Chicken Breasts
Yield
6 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| 9 | ounces |
spinach, frozen
thawed, drained |
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
coriander
|
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| Chicken rolls | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
turmeric
|
|
| Rice and garnishes | |||
| 3 | cups |
rice
cooked |
|
| 2 | tablespoons |
lime juice
|
|
| 4 | tablespoons |
cilantro
chopped |
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
limes
slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 5 | ml |
garlic
minced |
|
| 260.1 | ml/g |
spinach, frozen
thawed, drained |
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
coriander
|
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
cayenne pepper
|
|
| Chicken rolls | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
lime juice
|
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
turmeric
|
|
| Rice and garnishes | |||
| 7.1E+2 | ml |
rice
cooked |
|
| 3E+1 | ml |
lime juice
|
|
| 6E+1 | ml |
cilantro
chopped |
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
limes
slices |
*
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease 8 x 8 inch or 12 x 8 inch baking dish .
Heat oil in medium skillet over medium-high heat until hot.
Add onions and garlic; cook and stir 2 minutes.
Reduce heat to medium.
Add spinach and remaining filling ingredients; cook and stir 5 minutes.
Remove from heat; set aside.
Place one chicken breast half, boned side up, between 2 pieces of plastic wrap.
Working from center, lightly pound chicken with rolling pin or flat side of mallet until about ¼ inch thick; remove wrap.
Repeat with remaining chicken breasts.
In small bowl, combine 1 tablespoon lime juice, butter and ¼ teaspoon turmeric; mix well.
Brush smooth side of each chicken piece with lime juice mixture; turn each piece over and spread unseasoned side evenly with 3 tablespoons filling.
Starting with short side of chicken breast, roll up tightly.
Place, seam side down, in greased dish.
Bake for 30 to 40 minutes or until chicken is no longer pink.
Cool 5 minutes.
Cut crosswise into ½ inch slices.
Place cooked rice on serving platter and arrange chicken slices, slightly overlapping on rice.
Sprinkle 2 tablespoons lime juice and chopped cilantro over chicken and rice.
Garnish with fresh cilantro, lemon and lime slices.
