2 chicken breasts, skinless
5 Tbs olive oil
2 Tbs butter
½ butternut pumpkins, peeled and cut to bite size
2 – 4 cubes of frozen spinach, thawed
a handful of mix cherries
2 – 4 Tbs orange juice, freshly squeeze half orange for caramelize
salad mix of your choice or packet
salt and pepper, to taste
Bring water to boil in slow-cooker.Preheat oven 180 deg.
Peel the skin of pumpkin, cut into bite size; add into the boiling water to par- boil it. Removed drained and place them in a line tray. Season with salt, pepper and drizzle oil. Take 2-4 pieces and roughly chopped them for stuffing. Place the remainder in the oven to cooked and brown slightly about 18-20 minutes.
Meanwhile lay each chicken breast on a piece of cling wrap. Gently flatten breast slightly. Season each fillet with salt and pepper and divide spinach and boiled pumpkin mixture between fillets. Roll up chicken tightly to form a log.
Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from water and allow to rest about 5 minutes.
Heat frying pan with butter and oil. Next add the orange juice and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it.
To serve, plate with fresh salad at the side. Add pumpkin, cherries, roulade and jus a little bit on chicken and salad. You can serve with sweet white wine.