Stuffed chicken rolls

Ingredients (4 servings – 4 rolls):

• 500 g chicken or turkey breast (or chicken)

• 250 g spinach (I used fresh young spinach)

• 2 eggs

• Panko (Japanese bread crumbs) or brown bread crumbs

• 1 teaspoon paprika powder

• fresh black pepper and salt

• nutmeg

Directions:

• Cut 4 thin slices of chicken or turkey breast.

• Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin.

• Trim the pounded breast until it is roughly a rectangle.

• Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

• Distribute the turkey mixture over the slices of Turkey.

• Roll them tightly and wrap in a plastic foil (like a bonbon)

• Put the turkey rolls in the freezer for 1 hour

• Mix the panko or brown bread crumbs with the paprika powder

• Beat one egg with fresh black pepper and salt

• Remove the plastic foil from the rolls.

• Coat with egg (first) and brown bread crumb (second)

• Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C

• You can serve these warm or cold

Nutritional facts (1 serving – 1 roll):

Energy: 223 cal

Protein: 33.1 g

Carbohydrates: 11.2 g (sugar 0.7 g)

Fat: 5.2 g (saturated 1.1 g)

Fiber: 3 g