Millers Farm Chicken Roulade Recipe

Time1h

Serves4

oyster mushrooms, chestnut cream, sage gremolata, chicken jus

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Ingredients

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1
Prepare the Chicken
Preheat the oven to 180°C (350°F). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season with salt and pepper.
2
Cook the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped garlic and oyster mushrooms, cooking until mushrooms are tender, about 5-7 minutes. Remove from heat and let cool slightly.
3
Prepare the Chestnut Cream
In a bowl, mix the chestnut cream with a pinch of salt and black pepper, and set aside.
4
Make the Sage Gremolata
Finely chop the fresh sage and mix it with 1 tablespoon of olive oil, salt, and black pepper.
5
Assemble the Roulade
Spread the chestnut cream evenly over each chicken breast, then layer the sautéed mushrooms on top. Roll the chicken tightly and secure with kitchen twine.
6
Cook the Roulade
Place the roulades in a baking dish. Pour the chicken stock around them and cover with foil. Bake for 25-30 minutes until cooked through.
7
Serve
Slice the roulades, drizzle with chicken jus, and garnish with sage gremolata before serving.