Spinach-Ricotta Chicken Roll
I love food blogging. Yes, I do. Over the course of months I’ve been doing this, I’ve been fortunate to develop kinship with fellow bloggers, discover many fantastic meal ideas and feast on orgasmic food porn. But, sometimes, I am dismayed by the increase in food that leaves my kitchen as waste. For instance, if I didn’t attempt this chicken roll today, the leftover spinach from my grilled spinach and babybel sandwich would have wilted and the cheese I used for my recent calzone recipe would have molded all the way to the trash again, along with the remaining asparagus spears from my crab-stuffed dover soles . Most recipes call only for a cup or so of ingredients and most stores package these ingredients in amounts way more than what I need. With the current economic climate and with my monthly grocery bill off the roof, I need to practice more creativity and utilize every scrap of food as possible!
This chicken roll is mainly a hodge-podge of my leftover chicken breast, bacon, spinach and ricotta cheese but its versatility has high limits. I imagine the recipe will be equally delicious stuffed with sliced tomatoes, coarsely chopped fresh basil and mozzarella or with a mixture of wild rice and sauteed portobello mushrooms. How about crumbled sweet Italian sausage, leftover cornbread dressing and diced apples? Be in the look out for various bits and pieces in your fridge, have fun with these chicken logs and please do share with our readers what filling variation you come up with.
Makes 4 Servings
Ingredients
4 boneless, skinless chicken breasts
2 cups of fresh baby spinach, coarsely chopped
3 to 4 strips bacon, cut into 1-inch width
1 cup ricotta cheese
1 clove garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/2 cup all-purpose flour
salt and pepper
vegetable oil
Procedure
Butterfly chicken breasts. Lay between 2 sheets of wax paper and with a mallet, pound until thin. Season generously with salt and pepper, and set aside.
In a skillet over medium heat, toss in bacon pieces and cook until browned. Scoop bacon from pan and set aside.
Saute onions in bacon fat until translucent. Add garlic and cook for an additional 1 minute. Move mixture to one side of pan and scoop out fat liquid leaving about 1 to 2 tablespoons in the pan. Return browned bacon, add in spinach and combine with the sauteed onions and garlic. Continue to stir until spinach leaves are wilted. Remove from pan.
In a bowl, mix sauteed spinach with the ricotta cheese until just combined. Spoon mixture on the end of the chicken breast closest to you. Roll into a log to fully enclose filling. Secure with toothpick, if necessary.
In another bowl, lightly season flour with salt and pepper. Dredge chicken rolls in flour.
Meanwhile, in a heavy-bottomed pan, heat around 1-inch high of oil. Fry chicken logs, seam side down first, until golden brown. Turn and fry all sides until golden and chicken is fully cooked. Remove from pan and drain excess oil on paper towels. Let rest for a few minutes before cutting.
Chicken and Poultry Recipes in The CookMobile Archive:
My Tamed Kung Pao Chicken Version
Steamed Chicken with Basil Pesto Sauce and Toasted Pine Nuts
More Good Food!
Looks really delicious! What a great way to get rid of your leftovers.I often have that problem too…
These look just scrumptious! Yum!