Second course

Chicken breast roll with light frankfurter and spinach

  • 30 min
  • 4 people
  • Easy
Recipe by

Sara Miletti


  • 4 light frankfurters (75 g each)
  • 4 slices of chicken breast (90 g each)
  • 140 g boiled spinach
  • 20 g grated parmesan
  • 1 clove of garlic
  • salt
  • extra virgin olive oil



Peel the garlic clove and stir-fry it in a pan with two spoons of extra virgin olive oil. Add the drained spinach and stir-fry them for a few minutes on a high heat, adding salt and stirring frequently. Turn off the burner, remove the garlic and add parmesan to flavour. Stir and keep the mixture aside.
Heat a cast iron pan  and grill frankfurters for a few minutes on each side.
Put the slices of chicken breast on a cutting board, flatten them with a steak hammer and brush them with a trickle of oil on one side. Then, place spinach and, finally, a frankfurter on the chicken breasts. Wrap the rolls and tie them firmly with cooking twine.
Heat a trickle of extra virgin olive oil in a pan and cook the rolls over medium heat, flipping them upside down halfway through cooking time.
Serve the chicken rolls with frankfurters after removing the cooking twine.


Buon appetito ;-)
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