22 Oct 2008

Chicken & spinach soufflé roll

Chicken & spinach souffle roll

Daylight Saving Time started on the weekend here and I’m so tired and dining late. I have been thinking about this roll since Monday. I wanted to have a light meal for dinner and also dine earlier. I found inspiration in my folders recipes. In fact are a loose leaf papers that I come collecting thru the years. Some of those are yellowish for the passage of time, some were writing for my mother and another by my aunt, and others by me in a childlike writing, that even mine, is hard to believe that these writing belong to me once time . And these roll recipes catch my attention, so I made and now I am sharing with you this delicious and delicate taste.

Here the most of the people prefers Swiss chard and I had a serious discussion in a restaurant that try to cheat me and make me believe that the tart was made with spinach as showed in the menu. The fact is that I love spinach and heat Swiss chard, less the stalk that I love fried.

I love it because they taste delicious and also because still has a large nutritional value, especially fresh, steamed, or quick boiled. I also know that is a rich source of vitamin A, C, K, magnesium and several antioxidants and folic acid. This last is good for pregnancy. To preserves all vitamins it is better to steam it than to boil it.

And always remember, when cooked, the volume is decreased by three quarters

Making of

Chicken & spinach soufflé roll:

4 tbsp. butter 1/2 cup. Flour 1/2 tsp. salt 2 cups hot milk

¼ tsp. nutmeg

1 cup. Cooked, drained, and chopped spinach (or frozen)

1 Tsp chopped Parmesan

5 eggs, separated

Chicken & cream chesse filling:

2 tbsp. sunflower oil 4 shallots, finely chopped

2cups, chicken breast (boneless and peel less), cute in small pieces

1 tomato peeled and cute in dices 1 yellow pepper cute in dice 6 oz. cream cheese, softened Salt & fresh pepper to taste


Grease, line with wax paper; grease again and dust with bread crumbs a 15 1/2 x 10 1/2 x 1 inch jelly roll pan.

Melt butter in saucepan. Blend in flour, cheese, nutmeg, salt and pepper. Gradually stir in milk. Boil, stirring and cook 1 minute. Beat yolks to just mix. Add a little hot sauce while beating. Return all to pan. Cook medium heat 1 minute, stirring. DO NOT BOIL; add the drained spinach and set aside. Cool to room temperature, stirring occasionally.

Beat egg whites until stiff, but not dry. Fold into cooled sauce. Pour into jelly roll pan and spread to form even layer. Bake 25-30 minutes until well puffed and browned. Turn onto a dish towel. (Peel off wax paper.) Spread with warm filling and roll with the aide of the towel, sliding it onto a serving platter, seam-side down.

Chicken cream chesse filling:

Melt butter in skillet and sauté shallots until tender. Add chicken and cook until golden brown (3 minutes). Stir in cream cheese, add tomatoes, yellow pepper and season to taste with salt and pepper.


Manggy said...

Sounds delicious, Sylvia-- very decadent and elegant! :)

Marcia said...

A receita é muito boa mas eu fico sempre encantada mesmo é com suas fotos. Estão muito muito lindas. Parabéns.

FOODalogue: Meandering Meals and Travels said...

muy buen hecho...you have a beautiful blog which I just discovered and immediately subscribed.

Peter M said...

This looks wonderful Sylvia, perfect for a Sunday brunch.

Andrew Abraham said...

Nice idea... Chicken..and Spinach souffle ..I can not wait to try this recipe...



Darius T. Williams said...

Soooo, this sounds really really good!


Laurie said...

This is such an elegant dish. With all those colors it looks so complex, but the recipe sounds attainable! Thanks for sharing it! The photo's of the spinach washing are beautiful!

Ivy said...

It's a very impressive dish and very original. It sounds delicious.

Bagu said...

Que delicia! Además que presentación implecable.
Un beso.

Ginny said...

Delicious! I've made souffles but never thought to try to make a roll out of it! :) Yummy!!!

Ivy said...

I have an Award for you to collect.

Paz said...

Chicken and spinach? Oh, so delicious!