Chicken Breast Rolls Filled With A Rice Stuffing (Safeenat Djaj Ma'hshi)

One of the tummies flipped through Abla's Lebanese Kitchen which is a gift from him and requested for this  rather complicated looking dish. I went through the ingredients very briefly and said yes as it is actually quite a simple dish to prepare. I served the stuffed chicken with the recommended side dishes and it was a memorable dinner on a very cold and wet night. For our first meal using recipe from the book, click HERE for the equally delicious and festive looking Abla's chicken and rice. 

recipe adapted from Abla Amad's Lebanese Kitchen
serves 3
you'll need;
preheat oven to 250 C
3 free range chicken breasts, butterflied
1/4 black pepper
1/4 tsp of all spice
2 tbs of lemon juice
1 tbs of olive oil

for the filling;
1/4 cup of basmati rice, boiled for 10 minutes and drained
1 tbs of olive oil
1/4 cup of pine nuts, fry with a little olive oil til golden
3 tbs of blanched almonds, halved and fry with a little olive oil til golden
50 g of spinach, cleaned and coarsely chopped
2 spring onions, chopped
1/4 cup of raisins
1/4 tsp of all spice
1/4 tsp of black pepper
salt to taste
1 tbs of lemon juice
Mix everything well just before rolling.

Prepare the filling and set aside.

Butterfly chicken breasts and flatten and even out the chicken with a rolling pin.

Place 1/3 of the stuffing on one side of the butterflied breast and roll tightly.

Secure with toothpicks. Not my favourite thing to do.

Heat a little olive oil in a pan and pan fry the rolls in batches til golden all over.

Remove toothpicks, season with salt, pepper, all spice and bake for 20 minutes. Baste occasionally with lemon juice and olive oil. Rest before slicing.

Serve sliced chicken roll with a side dish of herbed potato salad and dressed spinach leaves.