Main dish

Mediterranean Roast Chicken Breast

20 m
20 m
Ready in:
40 m
Main dish: Mediterranean Roast Chicken Breast
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Servings: 4
2 chicken breasts, skinless, deboned
Baby spinach - 4 oz, rinsed
Pine nuts
3 tbsps, toasted
2 tbsps, chopped
1/3 cup
Chinese five-spice powder
Bayonne ham/prosciutto
2 thin slices
Olive oil
2 tbsps
3 shallots, finely chopped
Dry white wine
2/3 cup 
Juice of ½ lemon
Crème fraîche
¾ cup 
  1. Preheat oven to 375 F/190 C/Gas Mark 5.
  2. Carefully split the chicken breasts almost in half. Open like a book, cover with plastic wrap and bat well with a rolling pin. Season the flattened chicken.
  3. Put the spinach in a strainer and pour over with boiling water. Set aside to cool. Squeeze as much water out of the leaves as you can. In a bowl, mix the spinach leaves with raisins, pine nuts, and spice; add half of the butter (melted) and season with salt. Mix until well combined.
  4. Cover each chicken breast with a slice of ham; even it out and spread the spinach-nut mixture in a thin layer. Roll the chicken breasts up and tie the rolls with string or secure with a toothpick.
  5. In a pan, melt a tablespoon of butter. Add olive oil and fry the chicken rolls until browned. Transfer the chicken to a baking pan, roast for 10 to 15 minutes.
  6. Add the chopped shallots and the rest of the butter into the baking pan; cook until softened. Add the white wine and lemon juice, bring to boil, then simmer until cooked down by half.
  7. Add the crème fraîche; stir well and simmer for about 2 minutes. Chop the chives and add into the sauce, stir gently. Untie the rolls or remove the toothpicks; slice the chicken and transfer to warmed plates. Garnish with the sauce. Serve with potatoes and a rich green salad.
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