Buy all ingredients right below the recipe
Ingredients
- 4 pcs chicken thigh fillets
- 2 shallots
- 200 g Greek yogurt
- 150 ml chicken broth
- 3 cloves garlic
- 1 tbsp mayonnaise
- Pinch of salt
- 1 egg
- 2 tsp capers
- Freshly ground pepper
- 50 g young nettles
- 1 tsp honey
- 50 g baby spinach
- Chopped chives
- 1 tbsp oil
- Lemon juice
- Pinch of nutmeg
Instructions
- 1Finely chop the shallots and garlic. Wash the nettles and spinach. Pick only the leaves from the nettles and discard the hard stems. Cut the nettles into smaller pieces.
- 2Heat a tablespoon of oil in a pan and sauté the shallots and garlic until translucent. Then add the spinach and nettles and simmer for a few minutes. Remove from heat and let cool. Then season with nutmeg, salt, and pepper. Add the egg and mix.
- 3Preheat the oven to 200 °C.
- 4Season the chicken meat with salt and lightly sprinkle with ground pepper. Place the meat outer side down and place ¼ of the filling on the inner side (the one that was next to the bone). Roll it up so that the filling stays inside and tie the roulade with string or use toothpicks.
- 5Heat a tablespoon of oil in a pan and sear the roulades on all sides. Then pour in the broth, let it warm through, and place in the oven. Bake for 15-20 minutes, or until the internal temperature of the meat reaches 74 °C.
- 6For the dip, mix the listed ingredients and refrigerate.
- 7Serve with boiled or roasted potatoes and the dip.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that don't lack flair and delicious taste!