Small Chicken Roulades

Ingredients

• 125 g whole grain rice
• Salt
• 100 g fresh spinach leaves
• 300 g chicken breast fillet
• 3 tbsp Cream cheese
• Pepper
• 100 g leeks (0.5 small stalk)
• 100 g red bell pepper halves (0.5 red bell pepper halves)
• 1 tbsp Olive Oil
• 250 ml classic vegetable broth

Instructions

1. 1.

   Bring the rice to a boil with 375 ml water and a pinch of salt in a pot. Cover and simmer on low heat for about 40 minutes according to package instructions.

2. 2.

   Meanwhile, remove the thick stems from the spinach, rinse thoroughly under cold water, then briefly collapse it in a small pot over high heat until wilted.

3. 3.

   Let the spinach cool on a sieve.

4. 4.

   Squeeze out excess moisture, finely chop with a large knife and place in a bowl.

5. 5.

   Rinse the chicken breast fillets, pat dry, and cut each into 1–2 horizontal halves to create thin cutlets.

6. 6.

   Lay the cutlets between two sheets of plastic wrap or in a freezer bag and gently pound them thin with a meat mallet or the bottom of a heavy pot.

7. 7.

   Spread the cream cheese onto the spinach mixture, season with salt and pepper, and mix well. Spread this filling over each chicken cutlet, roll tightly into small roulades, and secure with toothpicks.

8. 8.

   Trim and finely dice the leeks. Halve the bell pepper again, remove seeds, rinse, and dice finely as well.

9. 9.

   Heat oil in a skillet, brown the chicken roulades all around. Add leeks and peppers, sauté briefly, then pour in broth, bring to a boil, cover, and cook on medium heat for 5–6 minutes. Drain the cooked rice. Plate everything together and serve.