ROLLOS DE POLLO RELLENOS DE ESPINACA, JAMÓN Y QUESO | RECETA FÁCIL | EN CASA CON IXCHEL

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken breasts

🥗Healthier: turkey breasts

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are whole grain, while crushed crackers are often cheaper.

Preheat the oven to 180°C (350°F).

Flatten chicken breasts using a meat mallet until even.

Chop bell peppers, zucchini, onion, and garlic finely.

Sauté the chopped vegetables in olive oil over medium heat until soft, about 5-7 minutes.

Add spinach and cook until wilted, about 2 minutes.

Mix sautéed vegetables with cheese, paprika, salt, and pepper in a bowl.

Place a portion of the filling on each flattened chicken breast.

Roll the chicken tightly around the filling and secure with toothpicks.

Dip each roll in beaten egg, then coat with breadcrumbs.

Heat olive oil in a pan over medium heat and sear the rolls until golden, about 3-4 minutes on each side.

Transfer the rolls to a baking dish and bake for 15-20 minutes until cooked through.

Remove toothpicks before serving.

Garnish with chopped parsley.

Cooking Techniques

Spice Level:

Allergens