Hazelnut Chicken Rolls
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Pound chicken breasts with a mallet until thin.
Cook spinach according to package instructions. Drain and press out as much liquid as possible.
Spoon some spinach and 1 tsp (5 mL) Parmesan cheese evenly on each breast. Roll up from narrow end, and fasten with a toothpick.
Combine hazelnuts, flour and pepper. Dip rolls into beaten egg, then nut and flour mixture.
Heat butter and olive oil in baking pan. Place rolls in a pan and bake at 375°F (190°C) for 45 minutes.
Transfer rolls to a heated platter and remove toothpicks. Add wine to the pan to loosen any browned bits.
Pour over chicken and serve.
Nutrition Info
| Per 350 g serving | Amount |
|---|---|
| Calories | 500 |
| Protein | 66 g |
| Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrate | 8 g |
| Fibre | 3 g |
| Sugar | 1 g |
| Cholesterol | 195 mg |
| Sodium | 250 mg |
| Per 350 g serving | % Daily Value |
|---|---|
| Potassium | 30 |
| Calcium | 15 |
| Iron | 15 |
| Vitamin A | 80 |
| Vitamin C | 25 |
| Vitamin B6 | 91 |
| Vitamin B12 | 58 |
| Folate | 38 |
| Zinc | 32 |
