Chicken spinach roll-ups
Bocconcini di pollo
Italian butchers sell bocconcini rolled up and ready for frying, but it does not require a lot of effort to prepare your own chicken spinach roll-ups.
Chicken spinach roll-ups are versatile preparations that can be served as finger food, main course or starter depending on your mood and requirements. Equipped with a toothpick the bite sized roll-ups make a perfect nibble to start off a party. Accompanied by a hearty salad the bocconcini serves as a chicken dinner, and leftovers make a popular antipasti, when cut in inviting slices.
The biggest problem is finding a non Italian butcher, who will cut each half chicken breast up into 6 neat fillets, but with some practice and a sharp knife you can do this yourself.
1 chicken breast sliced up in 12 fillets.
200 g boiled and chopped spinach
100 g grated parmesan
Salt, pepper olive oil.
Mix the spinach with grated cheese, salt and pepper.
Place a spoonful of the spinach and cheese mixture on each of the 12 chicken filets.
Roll-up the chicken filets around the filling and seal them with a toothpick.
Heat up the olive oil in a frying pan and fry the chicken spinach roll-ups evenly on all sides until golden brown.
Serve the chicken spinach roll-ups directly from the frying pan, serve them cold from the fridge or heat then up in the oven for 10 minutes just before serving.