Dukan Diet PV Recipe: Ruth’s Involtini with Sage and Spinach
This is another guest recipe post from Ruth and even though she does say so herself, these rolls (involtini) are absolutely marvelous! She is such a great cook and so kind to share her recipes with us all.
Her photographs are super and show exactly what the finished dish looks like, making you really want to try the recipe. I thinking pairing the dish with fresh tomatoes is a brilliant idea as apart from them tasting so good together the tomatoes makes the finished dish look so appetizing.
(Serves one person):
- Sage leaves (fresh)
- 1 medium chicken breast cut in thin slices
- One 30 g slice of 7% or less fat cheese (Ruth used light lerdammer)
- Spices to flavor the spinach (Ruth used: cumin, coriander, turmeric)
- Salt/pepper (but don’t add salt if your cheese is salty as you won’t need any more)
- Pre-heat oven at 150C.
- Cook the spinach with the spices with garlic and spices (choose your favorites if not in the list). Make sure you have removed as much water from the spinach. If you use a non stick pan and keep turning them they wont stick and you will save your daily teaspoon of oi.l
- Cut the chicken breast in thin slices and with your fingers (clean!!) spread a tiny layer of salt and pepper on both sides.
- Put on top of the chicken slice one nice leaf of sage (important! if you don’t like sage, cilantro/coriander will also work and just give a different taste but do not use parsley).
- Cut the slice of cheese in strips and put aside or on top if using sage.
- Now add your spinach, distribute evenly but try not to touch the edges of the chicken slice (otherwise when you roll it will come out).
- Roll the slices and at the end use a toothpick to cross the whole roll to stop it opening.
- Put in the oven at 150C and cook just enough for the roll to hold without the toothpick: DO NOT FORGET TO REMOVE IT, otherwise they will burn
- Leave in the oven till golden on top!
- Serve with tomatoes or spinach: the external layer of the chicken will be “crunchy/hard” depending how long you cooked it for, but inside is soft because of the spinach. It is preferable to serve with “wet” veggie as they provide some water
- The sage leaf is essential as it gives a delicious taste when biting the rolls: as you know chicken it’s kind of dried and bland. I would suggest to use up to 2-3 leaves/roll depending on your taste *(The thin line in the cut roll pic is the sage!); the cheese gives some saltiness and has some sort of “mozzarella effect” like in the pizzas, provided you don’t overcook the rolls.