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Chicken Roulade Recipe

Chicken Roulade

By More Than A Menu

4 serves

4 serves

40 mins

40 mins

30 mins

30 mins

CH-TBB-ChickenCuts-Breast
TheBareBird-Breast-Packaging

Ingredients

Chicken Breasts

2 Bare Bird chicken breast fillets, butterlied thinly

Salt and pepper to season

Stuffing 

300 g baby spinach

2 cloves garlic, crushed

2 tsp olive oil 

1 c sourdough bread, roughly torn into small pieces  

2 tbsp toasted pine nuts

1/2 c diced bacon 

1/2 cup grated smoked cheese 

1 litre organic chicken stock 

Chicken Roulade Sauce

1/4 c white wine

1/4 c white wine vinegar

2 tbsp finely chopped shallots

1/3 c cooking cream

Pinch of salt 

Pinch of white pepper

1 cup unsalted butter, cubed

Method

Remove tenderloins from chicken breast if necessary (keep for another day). Butterfly chicken breast with a sharp knife. Starting from the thicker side of the breast, place your hand on top of the chicken breast and make a horizontal cut. Do not cut all the way through, then open the chicken breast like a butterfly. Cover the breast fillet with cling wrap and then by using a kitchen mallet or a rolling pin, gently thin out the butterflied chicken breast. Be careful not to make any holes or tear the chicken. Remove the cling wrap and season both sides with the salt and pepper. Set aside. 

In a small frying pan, add olive oil. Once the oil is hot, add the spinach and give it a toss, then add half of the crushed garlic and season with a pinch of salt and pepper. When the spinach has wilted,  Remove from fry pan and set aside. To the same frying pan, add the bacon and cook until lightly browned, then add the torn sourdough bread and remainder of the crushed garlic and cook until both the bread and bacon is browned. In a separate small frying pan, toast the pine nuts. Once toasted, stir the pine nuts into the bacon and bread mixture and season with freshly cracked pepper and allow to cool. Blend gently in a food processor just until the mix resembles bread crumbs. 

To assemble: 

Lay a long piece of cling wrap flat on your bench with no wrinkles (about 2-3 times the length of your butterflied chicken). Place one opened butterflied chicken breast on top of the cling film, length ways. Divide the spinach and the bacon mixtures into 2 and start by adding the spinach until the breast is nearly covered, but not completely – leave about 1cm around the chicken. Add the bacon mixture on top of the spinach and flatten it. 

Lift the corner of the chicken that’s closest to you and start rolling, bringing the cling wrap with you. Once you have rolled it and the cling wrap is tightly rolled around the chicken, tie the ends of the chicken really tight with some kitchen twine. Set aside.

Bring the chicken stock to the boil. Add rolled chicken and reduce the heat to a slow simmer. Place the lid on pot and cook for 10 minutes, then turn off the heat. Let the chicken sit in the stock for a further 10 minutes with the lid on and then remove and set aside to cool. Gently unroll the fillet. 

Boil the wine, white wine vinegar, and shallots in a small saucepan over medium heat until liquid reduces to 2-3 tablespoons – about 5 minutes. Add cream, salt, and white pepper, and bring to the boil for 1 minute. Reduce heat to low and add 3 tablespoons of the butter, whisking continuously. Add the remaining butter, a few pieces at a time, whisking constantly (the sauce should maintain a creamy, buttery consistency). Lift the saucepan from the heat occasionally, to cool mixture slightly. Remove sauce from heat, season to taste with salt and pepper and pour your sauce through a mesh sieve into a sauce boat, discarding the shallots. Plate up with chicken and serve.

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