Chicken Roulade Recipe
Chicken Breast / Prosciutto / Olive Tapenade / Roast Garlic & Herb Cream Sauce / Whipped Potato / Roasted Broccolini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken Roulade
Preheat the oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thick. Remove the wrap and season with salt and pepper.
- 2
Assemble the Roulade
Spread a thin layer of olive tapenade on each chicken breast. Lay two slices of prosciutto over the tapenade. Roll the chicken tightly, securing it with kitchen twine or toothpicks.
- 3
Sear and Bake
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes. Transfer to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- 4
Prepare the Garlic Herb Cream Sauce
In the same skillet, add the roasted garlic (squeezed from the head), cream, and mixed herbs. Bring to a simmer and cook for about 5 minutes until slightly thickened. Season with salt and pepper.
- 5
- 6
Roast the Broccolini
Toss the broccolini with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.
- 7
