Chicken rolls with mozzarella, spinach and sun-dried tomatoes
10 servings
60 minutes
Chicken roll-ups with mozzarella, spinach, and sun-dried tomatoes are an elegant dish of European cuisine. They combine the tenderness of chicken meat, the creamy texture of ricotta, and the freshness of spinach. Baked to a golden crust, these rolls emit an appetizing aroma and are perfect for festive dinners or special family evenings.
1
Prepare all the ingredients.
2
Blend spinach with sun-dried tomatoes, ricotta, and oregano. Add salt and pepper to taste.
- Spinach: 100 g
- Sun-dried tomatoes: 100 g
- Ricotta cheese: 200 g
- Oregano: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Cover the chicken medallions with plastic wrap and pound them with a meat mallet.
4
Salt and pepper the meat on both sides.
- Salt: to taste
- Ground black pepper: to taste
5
Each medallion should be filled with a mixture of spinach and tomatoes.
- Spinach: 100 g
- Sun-dried tomatoes: 100 g
6
Place small balls of mozzarella on the filling.
- Mozzarella cheese: 200 g
7
Roll up the roulades and secure them with toothpicks.
8
Transfer the rolls to a baking sheet, drizzle with olive oil, and place in an oven preheated to 180 degrees for 20-25 minutes. Remove toothpicks before serving.
- Olive oil: 30 ml