Anne West of Ruxton, Md., was looking for the recipe for a chicken roulade that she was served at a gathering not long ago. She said the boneless chicken breast was stuffed with a mixture of wild rice, tomato, spinach and most likely other ingredients, then rolled and baked with a sauce. The finished chicken was sliced into pinwheels to serve. West thought it was very delicious and quite unusual.
Marilyn Tadross of Garden City, N.Y., heard about West’s request from her daughter, Stephanie Radday, and shared her recipe for chicken and wild rice pinwheels. In fact, Tadross said she was the person who had made the very dish West ate at a get-together at Radday’s home in Baltimore.
Tadross is an enthusiastic cook and cookbook collector who said she has been creating and collecting recipes for years. This chicken dish is one of her favorites, especially for feeding a crowd, and it’s easy to understand why. It can be prepared in advance and served warm or at room temperature. The recipe is easily adaptable to larger quantities, and along with a green salad, can make for a complete and satisfying meal. So whether you are feeding four or 40, this recipe is a winner.
Chicken and wild rice pinwheels
Makes 4-6 servings
4 tsp. olive oil, (divided use)
2 cups fresh baby spinach, coarsely chopped
2 cloves garlic, minced
2 cups cooked wild and brown rice
1/4 cup sun-dried tomatoes, chopped
1 tsp. fresh rosemary, chopped
1 cup shredded Monterey Jack cheese
1/4 cup toasted pine nuts
Salt and pepper to taste
2 tsp. butter
3 large boneless chicken breasts, trimmed and pounded flat to 1/4-inch thickness
For the sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups vegetable or chicken broth
2 tsp. lemon juice
In 2 teaspoons of oil, saute garlic and spinach in a large saucepan for about 2 minutes until spinach is wilted. Cool a few minutes.
Add cooked rice, sun-dried tomatoes, rosemary, cheese and nuts. Season with salt and pepper to taste. Mix all ingredients together.
Place a mound of stuffing across the middle of each chicken breast. Roll up chicken, sealing the edges and tie with kitchen twine or toothpicks to keep it closed.
In a large saucepan, add 2 teaspoons of butter and 2 teaspoons of olive oil. Heat on medium-high temperature. Brown the chicken rolls on all sides for about 2 minutes per side.
Place chicken in a baking dish and pour sauce (directions below) over top. Bake uncovered at 350 degrees for 45 minutes.
Slice chicken in 2-inch-thick pinwheels. May be served warm or at room temperature.
To make the sauce:
In the same pan that was used to brown the chicken, melt 2 teaspoons of butter over medium heat. Whisk in flour. Slowly add broth and lemon juice. Raise heat to high and bring to a boil. Lower heat, and stir until sauce thickens, about 5 minutes. Pour over prepared chicken breasts before baking.
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