Name: Spinach rolls with dill almond sour cream & shredded chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 2 (about 500g) single chicken breast fillets; 65g (1/2 cup) slivered almonds; 1 x 250g carton sour cream; 4 green shallots, trimmed, finely chopped; 62.50 ml finely chopped fresh basil leaves, loosely packed; 40.00 ml chopped fresh dill; Salt & freshly ground black pepper; 18 English spinach leaves, stems trimmed, washed, dried

Spinach rolls with dill almond sour cream & shredded chicken

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Ingredients:

2 (about 500g) single chicken breast fillets
65g (1/2 cup) slivered almonds
1 x 250g carton sour cream
4 green shallots, trimmed, finely chopped
62.50 ml finely chopped fresh basil leaves, loosely packed
40.00 ml chopped fresh dill
18 English spinach leaves, stems trimmed, washed, dried

Instructions:

In a frying pan, gently simmer chicken in water over medium-low heat. Once cooked through, let it cool on a plate for 15 minutes. Then, shred the chicken finely using your hands.
Heat a non-stick frying pan over medium-high heat. Toast almonds, stirring, for 3 minutes until golden. Let cool for 5 minutes.
Mix the chicken with sour cream, shallots, basil, dill, and almonds in a bowl. Season with salt and pepper to taste.
Place spinach leaves, vein-side up, on a clean work surface and spoon chicken mixture onto one edge of each leaf. Roll up to enclose and serve immediately.

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