It isn’t always easy hosting a dinner party especially when there are energetic kids running around. But with a little imagination even the simplest of ingredients can be turned into an impressive dish without too much fussing about. This chicken thigh roulade for example is a great and easy way to jazz up some really simple ingredients. Our take with cream cheese and spinach not only looks suitably impressive, it also makes a healthy tasty treat for the children This is an impressive looking dish that is great to impress your guests and is surprisingly easy to make even with little ones under foot.
1 bunch spinach leaves
1/2 cup of cream cheese
1 teaspoon salt
1 teaspoon pepper
2 tablespoon olive oil
3 cloves of garlic chopped
4 boneless chicken thigh with skin
1 tablespoon butter
1 tablespoon dried Italian herbs
You will also need:
- Warm olive oil and chopped garlic in a pan, bring to simmer.
- Add spinach and stir till soft, cover pan when needed to allow the spinach to cook. Keep stirring until leaves are soft but still bright green.
- Pre-heat oven to 175 degrees celcius.
- Mix in cream cheese to spinach, add salt and pepper to taste. Use scissors to cut up the mixture while mixing.
- Rub some butter on a piece of aluminium foil, top butter with some dried herbs.
- Place chicken thigh skin side down on herb and butter layer.
- Spread spinach and cheese mixture on half of chicken thigh.
- Roll up the thigh and secure with cooking twine. Wrap the roll up in the foil, repeat steps 4-8 for all 4 thighs.
- Place rolls on baking tray and bake in oven for 45 minutes.
- Unwrap rolls and place on tray skin side up.
- Increase oven temperature to 230 degrees celcius and set to broil / grill.
- Place pan in oven for 15 minutes or until skin is golden brown.
- Remove rolls from oven, let the meat rest before removing the twine and slicing the chicken thigh roulade.