Chicken Involtini with Balsamic Glaze

Source: Coles Magazine
Serves: 6 - Prep 30 min - Cook 35 mins

1 bunch English Spinach, stems trimmed
12 Chicken Thigh Fillets
280 g jar Coles Brand Sundried Tomato Strips, well drained
1 tbsp Olive Oil
2 tbsp Lemon Juice
1½ tbsp Balsamic Vinegar
1 cup Chicken Stock
2 tsp Brown Sugar

  1. Preheat oven to 180°C or 160°C fan. Place spinach in a colander in the sink. Pour boiling water over to wilt leaves, then cool under running cold water. Drain well, and squeeze dry. Spread out the leaves on paper towels.
  2. Trim chicken, and lay out on a bench. Cover with a sheet of plastic wrap and use a rolling pin or meat mallet to beat out to an even thickness. Remove plastic and arrange spinach leaves over chicken. Lay a small pile of sundried tomato strips across the chicken at one end, then roll up to enclose. Secure with a toothpick.
  3. Heat olive oil in a large frypan, and cook chicken in 2 batches for about 5 mins each, turning to brown evenly. Transfer to a baking tray, and set frypan aside. Bake chicken for 25 mins, until cooked through.
  4. When chicken is almost ready, reheat frypan over medium heat. Add lemon juice and balsamic vinegar, then stock and sugar. Bring to the boil, and cook for a few minutes, or until reduced by half.
  5. To serve, remove the toothpicks from the chicken, and cut into slices. Spoon a little of the glaze over.

Vic Lic

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