Chicken Spinach-Egg Small Roulades

1. Chicken Roulades

unsalted butter 0.25 oz (10 g) • chicken egg 2 pcs • salt 0.25 tsp

Melt a bit of butter in a saucepan, add egg with salt and stir the scrambled eggs.

2. 

fresh spinach leaves 1.75 oz (50 g)

Wash the spinach through the sieve, pour hot water over and let it drain away.

3. 

chicken breasts 14 oz (400 g)

Dry washed chicken breasts and cut into 4 schnitzels.

4. 

salt • ground red paprika • ground garlic

Pound it from both sides, spread on the board, salt, sprinkle with paprika and garlic. Spread spinach leaves over the meat.

5. 

Spread the scrambled eggs on the spinach.

6. 

olive oil 2 tbsp (30 ml)

Heat the oil in the skillet. Roll the chicken breasts into the roulades and sear it in oil, from both sides so they shrink.

7. 

water 6.75 tbsp (100 ml)

Pour in a water, cover and steam for 20 minutes. Then uncover, turn the roulades and let the water steam out for 5 minutes.

8. 

all-purpose flour / plain flour 1.5 tbsp • olive oil

Finally dip them slightly into the flour, put back into the skillet, drip with oil and saute from all sides.

9. Rise with corn

rice 7 oz (200 g) • olive oil 1 tbsp (15 ml) • corn sterilized 5.25 oz (150 g)

Wash the rise through the sieve , let it drain out, fry in oil and stir in the corn.

10. 

salt 0.5 tsp • water

Salt, pour in a hot water till about 1 cm above the rise surface and cook until soft. Blend it.

11. 

fresh spinach leaves

Give corn rise with the roulades and serve with fresh spinach leaves.