Chicken roll stuffed with spinach and nuts


It’s Spring break! And that means more time to do some elaborate cooking that may take a bit more time than usual. Let’s explore this one…

Chicken roll

Time: 60 min | Quantity: 6 people


  • 4 chicken breasts
  • 2 tbsp. breadcrumbs
  • ¼ tsp. white pepper
  • A pinch of nutmeg
  • 2 tbsp. of coconut oil
  • Salt to taste


  • 2 bunches spinach, coarsely chopped
  • 1 medium yellow onion, finely chopped
  • 1 tbsp. olive oil
  • 1 handful of crushed walnuts
  • ¼ tsp. white pepper
  • ¼ tsp. mix of 7 spices
  • Salt to taste

gravy sauce


  1. In a saucepan, sauté the onion until it becomes slightly pink.
  2. Add the spinach and spices and continue cooking until the cooking water evaporates.
  3. Add the walnuts, mix and put in a strainer. Let cool.
  4. Meanwhile, crush the raw chicken breasts in the blender until smooth
  5. In a bowl, put chicken, add spices and breadcrumbs
  6. Dip your fingers in very cold water and work the mixture to incorporate all the ingredients together
  7. Coat a parchment paper with a little oil and put the mixture on it. Cover with another parchment paper and spread the chicken with a roll to obtain a thickness of half a centimetre.
  8. Spread the stuffing on the chicken.
  9. Dip hands with cold water and roll to avoid sticking on hands. Close the roll on both sides.
  10. Heat the coconut oil and fry the roll until it turns brownish.
  11. Let cool, and cut into slices.

Can be accompanied with vegetables and gravy sauce.


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