Chicken & spinach soufflé 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

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

Method

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.