Stuffed chicken roll with spinach and eggs is an easy and impressive main dish, perfect for big celebrations. You can prepare the stuffed chicken roll the day before and heat it in the oven or microwave when serving. You can also freeze the stuffed chicken roll so if you have guests at the last minute or come home late and don’t feel like cooking, just take it out, defrost it, and your lunch or dinner is ready. I recommend trying the Stuffed turkey roll.
If you try the recipe, let me know
Barbara
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing the Stuffed Chicken Roll with Spinach and Eggs
- 28 oz ground chicken
- 1 egg
- 2.1 oz bread crumbs
- 1 pinch salt
- to taste extra virgin olive oil
- 1 teaspoon dried oregano
- to taste parsley
- to taste pepper
- 3 eggs
- 7 oz prosciutto
- 18 oz spinach
- to taste extra virgin olive oil
- sprigs rosemary
- leaves sage
- Half glass white wine
Preparation
Let’s start preparing the Stuffed Chicken Roll with Spinach and Eggs. Place a pinch of salt and 3 eggs in a small saucepan with cold water, bring to a boil, and cook for 5 minutes once boiling. After 5 minutes, remove from heat and place under cold running water; the thermal shock will help you peel the hard-boiled eggs more easily. Set them aside once peeled.
Clean the spinach, remove the bad leaves, and wash under running water. Add a dash of extra virgin olive oil to a pan, add the spinach, and cook without water for 15 minutes, adding a pinch of salt halfway through.
In a bowl, mix the ground chicken with a pinch of salt, oregano, egg, a tablespoon of oil, pepper, and plenty of chopped parsley. Once homogeneous, incorporate the bread crumbs first with a fork and then by hand.
Place a sheet of parchment paper on the work surface and spread the prepared ground meat mixture on it, using oiled hands to form a rectangle about 12×8 inches. Add and spread the spinach, half of the prosciutto, and line up the 3 previously cooked and peeled hard-boiled eggs in the center.
Roll up using the parchment paper, twisting the ends, and refrigerate for 30 minutes.
Preheat the oven to 350°F, oil the baking dish, remove the stuffed roll from the refrigerator, cover with the remaining slices of prosciutto, and place in the dish.
Add the sage leaves, rosemary sprigs, a dash of extra virgin olive oil, pour the white wine, and bake in a preheated oven for 40 minutes.
When the Stuffed Chicken Roll with Spinach and Eggs is ready, remove from the oven. I recommend letting it cool before slicing to prevent breaking and ease slicing.
