Dubai Laundry Rolls
Based on:
TypeMain course
Serves4 people
DateSeptember 9, 2026
Chicken roulades in a spinach coat, plated as a stack of laundered money bundles.
Stuffed chicken roulades in a neat spinach coat, lined up like a stack of banknotes, with a white sauce. The plate shows the silhouette of a money bundle, referencing the billions laundered by 'Saad de Paak'. Neat on the outside, spicy inside.
Ingredients
- 4 large chicken breasts
- 200 g fresh spinach leaves
- 200 g cream cheese
- 1 red chili pepper
- 2 cloves garlic
- 1 lemon (zest and juice)
- 100 g grated Parmesan cheese
- 1 egg
- 4 tbsp breadcrumbs
- 1 tsp smoked paprika powder
- 1 bunch parsley
- 300 ml cooking cream
- 2 tbsp olive oil
- salt and pepper to taste
Method
- Preheat the oven to 200°C.
- Roughly chop the spinach and briefly sauté in a frying pan until wilted. Drain and cool.
- Slice the chicken breasts open lengthwise, but not all the way through, and open them like a book. Place between plastic wrap and flatten with a rolling pin.
- Mix the cooled spinach with cream cheese, finely chopped chili, garlic, lemon zest, 50 g Parmesan, egg, breadcrumbs, paprika, salt, and pepper.
- Spread the mixture over the chicken breasts, roll them up tightly, and secure with toothpicks.
- Brown the rolls on all sides in olive oil. Then place them in a baking dish.
- Mix the cream with the remaining Parmesan, lemon juice, and chopped parsley. Pour over the rolls.
- Bake for 20 minutes until cooked through.
- Remove the toothpicks and cut each roll into 3 thick slices. Arrange the slices tightly in a row, like a stack of banknotes.
- Spoon some sauce over for a 'white wash' effect.
Serving notes
- Arrange the roulades on a rectangular platter as a stack of bank bundles.
- Garnish with extra parsley for a fresh touch.
- Serve with baguette to dip in the sauce.