Recipe of the day: Spinach and mushroom chicken roulade with pesto potato and green bean salad

After a weekend of fish, lamb and Easter eggs, you are probably craving a chicken dish. 26-year-old Chef Tunda Kavuna, who currently works as a Sous Chef at a 5-star lodge in the Northern Cape shares her quick and easy chicken roulade recipe with us.

ALSO SEE: Recipe of the day: Pasta Arrabbiata

Spinach and mushroom chicken roulade

Ingredients

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 tbs garlic, minced
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• ½ teaspoon thyme, chopped
• ½ cup mozzarella cheese, grated
• 2 tbs cream
• Salt and pepper to taste

Method

1. Preheat oven to 180°C.
2. Place the chicken inside a plastic oven bag and beat with a rolling pin till flat and even.
3. Prepare the filling by frying the garlic, onion and seasoning, then add the mushrooms and stir for a minute or two. Finally, add the baby spinach and cook until wilted (one minute).
4. Pour the filling mixture into a large bowl, add the cream and mozzarella cheese and mix.
5. Lay out the flattened chicken pieces then spoon some of the mixture down the long end of the fillet.
6. Gently roll each fillet up to form a sausage and tie with twine. Season with salt and pepper then place in a baking dish and cook for 30 minutes or until juices run clear. Once cooked, remove from the oven, and slice each roulade into portions for your guests.

*This recipe was developed by Chef Tunda Kavuna and is courtesy of Capsicum Culinary Studio.

Spinach & mushroom chicken roulade

This chicken roulade is quick and easy to prepare, and can be served with anything from a green salad or potato salad to roasted veggies.

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Recipe of the day: Crumbed hake fritters in red curry sauce with sweet and sour salsa 

• Author: Chef Tunda Kavuna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Category: Dinner, Chicken
• Method: oven-bake
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 tbs garlic, minced
• 1 cup mushrooms, sliced
• 1 cup baby spinach
• ½ teaspoon thyme, chopped
• ½ cup mozzarella cheese, grated
• 2 tbs cream
• Salt and pepper to taste

Instructions

1. Preheat oven to 180°C.
2. Place the chicken inside a plastic oven bag and beat with a rolling pin till flat and even.
3. Prepare the filling by frying the garlic, onion and seasoning, then add the mushrooms and stir for a minute or two. Finally, add the baby spinach and cook until wilted (one minute).
4. Pour the filling mixture into a large bowl, add the cream and mozzarella cheese and mix.
5. Lay out the flattened chicken pieces then spoon some of the mixture down the long end of the fillet.
6. Gently roll each fillet up to form a sausage and tie with twine. Season with salt and pepper then place in a baking dish and cook for 30 minutes or until juices run clear. Once cooked, remove from the oven, and slice each roulade into portions for your guests.

Pesto potato and green bean salad

Ingredients

• 1 kg small potatoes
• 2 x 410 g cans Rhodes Quality Green Beans Cross Cut, drained
• 2 tbsp basil pesto
• ½ cup plain yoghurt
• Salt and freshly cracked black pepper
• To serve: fresh basil leaves

Method

1. Place the potatoes in a large saucepan of water and boil until tender.
2. Drain and cool.
3. Cut the potatoes in half.
4. Place the potatoes and the green beans in a bowl.
5. Mix together the pesto and the yoghurt.
6. Season well to taste.
7. Pour the pesto dressing over the potatoes and beans and gently toss to mix.
8. Garnish with fresh basil leaves.
9. Refrigerate until serving.

*This recipe was sourced from www.rhodesquality.com

Pesto potato & green bean salad

This delicious potato salad doesn’t contain mayonnaise and can be prepared in advance.

• Author: Rhodes Quality
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Category: Side
• Method: Boiling
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 1 kg small potatoes
• 2 x 410 g cans Rhodes Quality Green Beans Cross Cut, drained
• 2 tbsp basil pesto
• ½ cup plain yoghurt
• Salt and freshly cracked black pepper
• To serve: fresh basil leaves

Instructions

1. Place the potatoes in a large saucepan of water and boil until tender.
2. Drain and cool.
3. Cut the potatoes in half.
4. Place the potatoes and the green beans in a bowl.
5. Mix together the pesto and the yoghurt.
6. Season well to taste.
7. Pour the pesto dressing over the potatoes and beans and gently toss to mix.
8. Garnish with fresh basil leaves.
9. Refrigerate until serving.

NOW SEE: Recipe of the day: Oxtail with mushrooms and baby onions