Weekend dinner got to be creative and adventurous. I watched the MasterChef TV program a few years ago. I have made three different recipes on stuffed chicken breast. As usual I loved to change the ingredients to suit my palate.
Hence, it’s because the ingredients are also on sale. I will only buy food that is on sale. I decided to spend time creating and experimenting my culinary skills. I don’t have a sous vide machine; I use a slow cooker to sous vide. This is my fourth chicken roulade with different ingredients from my other three recipes.
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.
Today I am trying out the new technique of sous vide chicken roulade to go with baked Brussel sprouts and cherries tomatoes. The chicken roulade is tender, moist and delicious. I enjoyed it and am sharing it with you. Let’s cook!!!!
4 chicken breasts, skinless
400 g chicken carcass/bones
1 cup chicken stock
1 c water
2 Tbs butter, divided
1/2 onion, peeled and finely chopped
200 g Brussel sprouts, end removed and shredded
100 g Brussel sprouts, end removed
4-6 medium figs, shredded
150 g ricotta cheese
1 Tbs minced garlic
2 Tbs chopped dried figs
1 Tsp cumin, divided
250 g cherries tomatoes, wash and dry
salt and pepper, to taste
mango chutney from my friend
truffle infused oil
Bring water to boil in a slow-cooker. Preheat the oven 180 degrees C. For the jus, place 1 Tbs truffle infused oil and chicken bones in a baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place onto the stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, for about 30-40 minutes. Strain into a small saucepan and whisk in 1 Tbs butter. Season and set aside, keeping warm.
Heat 1 Tbs olive oil in a saucepan over medium heat. Add onion, and garlic and cook until soft for about 1 minute. Add 200 g shredded Brussel sprouts, shredded figs and 1/2 Tsp cumin and cook until almost soft. Stir in ricotta to combine and set aside to cool.
By now slow-cooker boiling water is hot boiling, put the 100 g Brussel sprouts into the slow-cooker boiling water to parboil it about 10-15 minutes. In a small bowl, mix olive oil, ½ Tsp cumin, salt and pepper, stir to combine. Once slightly softened, remove with a slotted spoon and pat dry with a paper towel and cut in halves. Then line a flat baking tray with foil. Place Brussel sprouts and cherries tomatoes on the prepared pan. Use a pastry brush to coat the vegetables in oil mixture. Bake for 30 minutes.
To make the chicken roulades
Fillet the breast into a butterfly, then place it on top of cling wrap, cover the breast with another cling wrap and pound it until 1 cm thick. Removed the top cling wrap. Season each fillet with salt and pepper and divide Brussel sprouts mixture between fillets about 2-3 Tbsp mixture over each piece of breast. Roll up tightly and secure with a cooking string. Wrap tightly 4 times with cling wraps and tie ends securely. Place roulade in slow cooker boiling water for 30-40 minutes or until chicken is cooked. Remove from the slow-cooker and allow to rest. Remove cling wraps and set aside.
Add dried figs, jus that were set aside, 1 Tbs butter, 2-4 Tbs mango chutney into the blender. Blend till smooth and reheat the jus on low heat. Set aside until needed. To serve, plate sliced rested chicken on a plate along with 2 halves of Brussel sprouts on one side of chicken roulade and the other side with cherries tomatoes and spoon jus a little bit on chicken. Serve with sweet white wine. Enjoy the creative and adventurous cooking!!!
Note: You can omit cherries tomatoes, mango chutney, and truffle infused oil. You can use tomato chutney, chili sauce or herb sauce. You can use any vegetables you like such as spinach, mushrooms or kale for your stuffing. You can serve chicken roulade with salad or roasted pumpkin and potatoes.