Hazelnut Crusted Chicken Roulade Recipe
Balsamic Fig Jam, Prosciutto, Fontina, Dijon Butter, Yukon Gold Parsnip Gratin, Broccolini, Pickled Chard (GF)
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Ingredients
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For the Hazelnut Crusted Chicken Roulade
For the Yukon Gold Parsnip Gratin
For the Broccolini and Pickled Chard
Method
For the Hazelnut Crusted Chicken Roulade
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season with salt and pepper.
- 2
Assemble the Roulade
Spread a layer of Dijon butter (mix Dijon mustard and softened butter) over each chicken breast. Layer with prosciutto, fontina cheese, and a thin layer of balsamic fig jam. Roll the chicken tightly and secure with kitchen twine.
- 3
Coat with Hazelnuts
Roll the chicken roulades in the chopped hazelnuts to coat the outside.
- 4
Bake
Place the roulades on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
For the Yukon Gold Parsnip Gratin
- 5
Prepare the Gratin
In a mixing bowl, combine sliced Yukon Gold potatoes, parsnips, garlic, thyme, salt, and pepper. Layer in a greased baking dish.
- 6
Add Cream and Cheese
Pour heavy cream over the layered vegetables and sprinkle with grated Parmesan cheese.
- 7