Chicken roulade with kale, spinach, ricotta served with potatoes and fig tomatoes chutney chili sauce

Omited beetroot and pumpkin in my recreated chicken roulade.

I watched Masterchef a few years ago. Like this chicken roulade. So, I decided to try it out. Of course, I change some of the ingredients to make my own. What is chicken roulade? It is chicken breasts that have been pounded very thin, and then rolled up with stuffing of your choice. Serve with jus, gravy or sauce. The sides can be roasted vegetables or salad. Be creative with anything you like to eat and have at home or go out and buy. Get fresh air once a while.

I have some dried fig that is about to expired. Bought the tomatoes chutney, chicken breasts, bone and a small bottle of truffle infused oil to recreate Masterchef recipe. The original is attached at the bottom. I use slow cooker instead of sous vide machine. The chicken roulade is delicious, moist juicy, flavoured with fig tomatoes chutney chili sauce and spice. I serve it with salad to add some colour to the plate. Serve it with a glass of white wine. Let’s cook!!!!!

Ingredients

2 chicken breasts, skinless
400 g chicken bones
1 cup chicken stock
1 c water
2 Tbs butter
1/2 onion, peeled and finely chopped
1-2 stalk kale leave, chopped
1-2 stalk spinach leave, chopped
2 Tbs chopped dried fig
1/2 Tsp cumin
2 Tbs ricotta cheese
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
tomatoes chutney from bottle (bought)
olive oil
truffle infused oil
chili sauce, squirt a little

Method

Bring water to boil in slow-cooker. Preheat oven 180 deg.

For the jus, place 1 Tbs truffle infused oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place onto stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.

Heat 1 Tbs olive oil in frying pan over medium heat. Add onion and cook until soft. Add kale, spinach and cumin and cook until almost soft. Stir in ricotta and set aside to cool.

Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide kale spinach ricotta mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken 4 times and tie ends securely. Place roulade in slow cooker boiling water cook for 30-40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest. Remove cling wraps before slicing.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Add fig, jus, 1 Tbs butter, chili sauce and tomatoes chutney into blender. Blend till smooth and reheat the jus on low heat. Set aside until needed.

Drain, pat dry potatoes with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel. To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad.

Note: You can omit tomatoes chutney, chili sauce, and truffle infused oil. I love chili so I added in. You can use any vegetables you like or follow the Masterchef recipe.

The original recipe of masterchef: https://tenplay.com.au/channel-ten/masterchef/recipes/chicken-roulade-with-currants-pinenuts-and-pumpkin-puree

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