Provo’s La Nay Ferme delivered such a delicious selection of vegetables this week that I wasn’t sure what direction to go for a Friday night dinner creation. In the end, an idea for a main dish won out and although I’ve seen photos for stuffed chicken with spinach a million times before, I’d never tried it. With a savory selection of herbs (thyme and sage) and a big bag of amazing spinach from the CSA, I decided there would be no better time to give a stuffed chicken roll-up a go.
Ultimately, to create my stuffed chicken recipe, I developed three recipes of which two could be used either on their own or combined for the total package.
Herbed butter recipe
- 6 Tbsp. butter softened
- 1 ½ tsp. fresh La Nay Ferme thyme, stems removed
- 1 Tbsp. La Nay Ferme purple onion, diced
- lemon zest from 1 lemon
- 2 cloves garlic, minced
Soften the butter so it can be easily whipped with a spatula. Add the remaining ingredients to the butter and mix well. Use immediately or place on plastic wrap, roll into a log and freeze.
Use this herbed butter to sauté vegetables (see spinach recipe below), toss with roasted potatoes, or finish a grilled steak.
Sauteed lemon thyme spinach recipe
- 1 bag La Nay Ferme spinach, stems removed
- herbed butter, recipe above
- sea salt
In a large sauce pan heated to medium, wilt the entire bag of spinach, adding it to the pan a handful at a time with a sprinkle of salt each handful. Drain spinach if moisture remains in the pan once wilted. Add the herbed butter to the spinach, stirring regularly to coat the spinach and allowing the raw purple onion and garlic to sauté briefly. Remove from heat.
This mixture can be served as a vegetable side on its own or used as the stuffing for the chicken roll-ups below.
Stuffed chicken roll-ups with lemon thyme sauce recipe
- 2 chicken breasts, pounded to 1/3 inch thickness
- sautéed lemon thyme spinach, recipe above
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 Tbsp. extra virgin olive oil
- ½ tsp. fresh La Nay Ferme thyme, stems removed
- ¼ tsp. black pepper
- 2 Tbsp. butter
- 2 Tbsp. flour
- ½ cup white wine (may omit if desired)
- 1 cup chicken stock
- juice from 1 zested lemon, strained
Rinse and pound chicken on plastic wrap or wax paper with a mallet or rolling pin. Divide the sautéed spinach mixture evenly between the pounded breasts. Sprinkle with parm cheese. Roll up the chicken and secure with toothpicks. Season the exterior with salt and pepper.
Heat the olive oil to medium in a large pan. Place the chicken roll-ups in the pan and cook until browned on each side (approximately 3-5 minutes per side). Once cooked, place on a meat-safe cutting board and let rest while you prepare the sauce.
For sauce, using the heated chicken pan, melt the butter and add the flour. Stir to form a rue. Add the chicken stock and wine to deglaze the pan. Stir until thickened. Add the lemon juice, thyme and pepper. Stir well. Reduce temperature to low.
Slice the stuffed chicken and arrange on plates. Finish with sauce.