Ruth Milstein shares how to make her Chicken Roulade recipe. Serving 6 and perfect for spring holiday celebrations, this dish features a tender, juicy, baked chicken roll with a delicately enticing spinach-pine nut filling. Ruth is the author of the Gourmand award-winning book “Cooking with Love: Ventures Into the New Israeli Cuisine,” which is now in its second printing. See her recipe: https://blendradioandtv.com/listing/chicken-roulade-with-spinach/

Featured music is “Pour the Champagne” from the album “In Tandem” by Jann Klose. https://jannklose.com/