Spinach Pesto Chicken Rolls

Ingredients and Weight:

• 2 lbs (907g) boneless chicken breast
• 1 bunch spinach, fresh
• 1 cup (240g) basil pesto
• 2 sheets puff pastry
• 1 egg, beaten (for sealing the rolls)
• Salt and pepper, to taste
• Oil for cooking

Preparation Time: 30 minutes

Cooking Time: 25 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 400°F (204°C).
2. Clean and wash the spinach. Boil the spinach in a pot of water for a few minutes until tender, then cool and drain.
3. Slice the chicken breast into thin strips or shreds. Season with salt and pepper.
4. On a clean work surface, roll out each puff pastry sheet into a rectangle. Spread half of the pesto on each pastry sheet.
5. Arrange the spinach on top of the pesto, then add the chicken pieces. Roll the pastry sheets into tight rolls.
6. Brush the rolls with beaten egg to seal and ensure a golden-brown crust during baking.
7. Place the rolls on a baking sheet and bake for 20-25 minutes or until the pastry is golden and cooked through.
8. Allow to cool slightly before serving.

Nutritional Information: (Per serving, assuming 8 total servings) Calories: 350kcal, Protein: 25g, Fat: 20g, Carbohydrates: 20g, Sodium: 350mg

Dish Characteristics:

• Unique combination of flavors with the pesto, spinach, and chicken.
• Easy to prepare using readily available ingredients.
• A visually appealing dish with the golden pastry rolls.
• A good source of protein and iron.

User Comments:

1. "The combination of pesto and spinach was unexpected but delicious!"
2. "This dish was easy to make and was a hit with my family."
3. "The pastry rolls were crispy and the chicken was juicy."

Special Precautions and Tips:

• Ensure that all ingredients are fresh, especially the spinach and pesto.
• While boiling the spinach, don’t overcook it; it should still be tender and bright green in color.
• Handle the pastry sheets carefully when rolling them out to avoid breaking them.
• Brush the beaten egg evenly on the pastry rolls to ensure they are properly sealed and will have a golden-brown crust after baking.