Tadross is an enthusiastic cook and cookbook collector who said she has been creating and collecting recipes for years. This chicken dish is one of her favorites, especially for feeding a crowd, and it’s easy to understand why. It can be prepared in advance and served warm or at room temperature. The recipe is easily adaptable to larger quantities, and along with a green salad, can make for a complete and satisfying meal. So whether you are feeding four or 40, this recipe is a winner.
Chicken and wild rice pinwheels
Makes 4-6 servings
4 tsp. olive oil, (divided use)
2 cups fresh baby spinach, coarsely chopped
2 cloves garlic, minced
2 cups cooked wild and brown rice
1/4 cup sun-dried tomatoes, chopped
1 tsp. fresh rosemary, chopped
1 cup shredded Monterey Jack cheese
1/4 cup toasted pine nuts
Salt and pepper to taste
2 tsp. butter
3 large boneless chicken breasts, trimmed and pounded flat to 1/4-inch thickness
For the sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups vegetable or chicken broth
2 tsp. lemon juice
In 2 teaspoons of oil, saute garlic and spinach in a large saucepan for about 2 minutes until spinach is wilted. Cool a few minutes.
Add cooked rice, sun-dried tomatoes, rosemary, cheese and nuts. Season with salt and pepper to taste. Mix all ingredients together.
Place a mound of stuffing across the middle of each chicken breast. Roll up chicken, sealing the edges and tie with kitchen twine or toothpicks to keep it closed.
In a large saucepan, add 2 teaspoons of butter and 2 teaspoons of olive oil. Heat on medium-high temperature. Brown the chicken rolls on all sides for about 2 minutes per side.
Place chicken in a baking dish and pour sauce (directions below) over top. Bake uncovered at 350 degrees for 45 minutes.
Slice chicken in 2-inch-thick pinwheels. May be served warm or at room temperature.
To make the sauce:
In the same pan that was used to brown the chicken, melt 2 teaspoons of butter over medium heat. Whisk in flour. Slowly add broth and lemon juice. Raise heat to high and bring to a boil. Lower heat, and stir until sauce thickens, about 5 minutes. Pour over prepared chicken breasts before baking.
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