Recipe & Photos By: @maedtostyle_creative
Chicken Roulade is a show-stopping dish that brings elegance and flavour to any meal, making it a perfect centrepiece for your Christmas celebration. Tender chicken breast is rolled with a savoury filling, creating a delightful combination of textures and flavours. The secret to achieving a rich, gourmet taste? San Elk Chicken Stock Powder. Its natural, wholesome flavour enhances every bite, adding a depth that transforms this dish into something truly special. Serve it with seasonal vegetables or a creamy sauce, and watch your guests savour every festive mouthful!
Serves 6
INGREDIENTS
3 large chicken breasts with skin on (apx 1.5kgs)
Sea-salt flakes and freshly ground black pepper, to season
1-2 Tbs. butter at room temperature
3 Tbsp thyme leaves
1 garlic clove, minced
3 french shallots, finely diced
2 Tbs pine nuts
2 cups sough dough bread, roughly cut into small pieces
4 cups baby spinach
1 Tbs. olive oil
DIRECTIONS
To make stuffing, combine bread with 1/2 tsp. San Elk Chicken Stock Powder and pine nuts into a bowl and toss well to coat bread with stock. Bake for 15 minutes until bread is toasted and golden.
Heat oil in a frying pan over medium heat and sauté shallots. Cook for 5 minutes or until onion is soft. Add spinach and cook until soft. Transfer mixture to a large bowl lined with paper towel to absorb excess water from the spinach. Remove paper towel, add bread mix and combine well.
Put chicken breast skin side down, on a large sheet of plastic wrap. Use a knife to carefully butterfly chicken and tenderise to even out thickness. Repeat for remaining chicken breasts.
Lay out chicken side by side, skin side down and to the top. Form stuffing into a log and put lengthways down centre of the chicken, between breasts.
Roll chicken up tightly to enclose stuffing. Form a log, tucking in skin at ends, using plastic wrap to help shape the roll. Refrigerate for 30minutes to 1 hour to help to keep its shape.
Remove plastic and secure chicken firmly with kitchen twine, at 2-3cm intervals, then tie a final piece of string lengthways around the roast.
Skin side up, rub on butter and season with cracked pepper and sea salt. Transfer to baking tray.
Roast for 20 minutes. 190 °C and baste chicken with tray juices roast for a further 1 hour. Cook until juices from the chicken run clear when tested with a skewer or internal temperature reaches 74 degrees °C.
Make gravy from pan juices.
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