Chicken Rolls with Orange Sauce

Makes 4 servings.

I serve this dish as the main course for dinner or as one of several dishes on a buffet table.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.


• 4 boneless, skinless chicken breasts, about 6 ounces each (Ask the butcher to butterfly the chicken breasts and pound them thin.)
• 12 large spinach leaves
• Kosher salt
• Freshly ground black pepper



1. Lightly salt and pepper each chicken breast on both sides and place it on a piece of cling wrap.

2. Remove the stems from the spinach leaves and flatten the leaves so they will roll easier.

3. Line each breast with 3 spinach leaves and one-fourth of the filling.

4. Starting with the narrowest end, roll the breast up (not too tight!) until it looks like a log. (I use the cling wrap to facilitate the rolling.)

5. When the breast is rolled and completely enclosed in the cling wrap, twist the sides and close them with a metal tie. Refrigerate if not using right away.


1. Bring the chicken rolls back to room temperature, if necessary. Place them in the basket of a bamboo steamer.

2. Set the basket over a large pot or wok, whose bottom third has been filled with water. Bring the water to a rolling boil.

3. Cover and steam over high heat for 9 to 10 minutes, turning the rolls once. Cook until the chicken has turned pale pink inside.

4. Turn off the heat and let rest, covered, for 1 minute.



• 1/2 cup raw sushi rice
• 3/4 cup cold water
• 1 tablespoon seasoned rice vinegar
• Kosher salt
• Freshly ground black pepper


1. Place the sushi rice and water in a small saucepan.

2. Bring to a boil; lower the heat and simmer, covered, for 8 minutes.

3. Remove from the heat and let rest, covered, for 10 minutes.

4. Season with vinegar, salt, and pepper. Mix well and cool.

Orange Sauce


• 1 1/2-inch piece ginger, peeled and grated
• 3 to 4 tablespoons low-sodium soy sauce
• 3/4 cup freshly squeezed orange juice
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• Kosher salt
• Freshly ground black pepper


Bring all the sauce ingredients to a boil in a small enamel-lined saucepan. Season to taste with salt and pepper.