Chicken rolls with creamy spinach and crispy bacon
Description
The dish is prepared without unnecessary complications. The special thing about these rolls is that you need to use two types of meat: chicken fillet and dry-cured bacon. I recommend trying this dish with rosemary—believe me, the aroma and taste will be absolutely incredible! The meat for these rolls should be pounded very thinly, and the spinach must retain all its juice after preparation. If you've pounded the meat thinly enough, it will be fully cooked within 15 minutes, and there will be no need to bake the dish in the oven. The dish is ready to serve.
Instructions
- 1
Step 1
1. Finely chop the spinach, lightly sauté it in a heated pan with butter so that it remains green, absorbs the butter, and does not release its juice.
- 2
Step 2
2. Cut the chicken fillet, then pound it. It should be pounded thinly, so don't be afraid to overdo it. Place spinach on top of the meat and season it with salt.
- 3
Step 3
3. Place the grated cheese on top, roll everything into a log. Place rosemary on top, then wrap the log with bacon. Sear the meat slightly over medium heat, then cover the rolls with a lid.
- 4
Step 4
4. Fry for 15 minutes over medium heat, turning constantly.