pastrami and spinach stuffed chicken pastrami and spinach stuffed chicken Israeli Kitchen This gourmet-looking chicken rollup recipe is truly easy. (Photo: Sarah F. Berkowitz)

Pastrami and spinach stuffed chicken

Moist, succulent chicken rolls with a savory pastrami and spinach filling.

Print
  • Yield: Serves 6
  • Prep time: 30 minutes
  • Cook time: 1 hour

You’re not a gourmet cook, but the in-laws are coming to dinner. Or your boss. Your new girlfriend. Either way, your goose is cooked if you can’t produce something absolutely delicious that’ll show off your brilliance and skill.

Lucky for you, this gourmet-looking chicken rollup recipe is truly easy. The two-step process – sautéing onions and garlic and then layering and rolling up the chicken – is all it takes to get you on your way to culinary accolades.

Ingredients

  • 6 chicken cutlets
  • 6 thin slices turkey pastrami
  • 10 ounces frozen spinach, defrosted
  • 2 tablespoons oil
  • 2 large onions, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup spicy duck sauce
  • 1/2 cup ketchup

Directions

Preheat oven to 350° F. Heat oil in large frying pan. Saute oil and garlic until golden brown. Add spinach, salt and pepper and mix. Remove from heat.

Pound cutlets gently to yield a consistent thickness. Spread out each cutlet, and lay a piece of turkey pastrami over it.

Spread a generous spoonful of spinach onion mixture over turkey pastrami. Roll up sides and flip over, seam side down.

Mix duck sauce and ketchup, and spread over tops of chicken.

Cover and bake 40 minutes. Uncover, baste with gravy, and cook an additional 10 minutes.

Cut into one of the cutlets to check for doneness – inside should be white and moist with no pink streaks. If still pink, cook an additional 5-10 minutes.

pastrami and spinach stuffed chickenMake dinner to impress with this easy yet elegant chicken dish. (Photo: Sarah F. Berkowitz)

Related Topics: Meat and Poultry

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus