Walnut-Stuffed Chicken Roulades

By jeknudson

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.

293 cal, 2 g sat fat, 14g unsat fat, 47mg col, 15 g carb, 223 mg sodium, 22 g protein, 3 g fiber

Ingredients

• 10 thin, crisp whole-grain crackers, such as Kavli
• 1 1/4 cups chopped walnuts, toasted
• 2 teaspoons extra-virgin olive oil
• 6 garlic cloves, minced
• 2 shallots, finely chopped
• 3 ounces shiitake mushroom caps, chopped (3 cups)
• 1 tablespoon fresh thyme
• 2 ounces spinach, trimmed
• 1 tablespoon water
• 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
• Coarse salt and freshly ground pepper

Details

Servings 6
Cooking time 39mins

Preparation

Step 1

1. Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.

2. Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.

3. Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.