I managed to get chicken cutlets and bread rolls today. So, I decided to make a simple chicken parmigiana with white sauce and leftover mushrooms tomatoes and cucumber. I am also rationing my ingredients.
Trying two ways methods. The first method is fry in oil and the second method is bake. Well, I am happy that it’s looks golden brown and crispy. Added white sauce so that its not too dry and using up leftovers mushrooms gives it a lovely texture to the sauce. Let’s cook and bake this delicious meal and serve with a glass of white wine.
I have recreated this from MasterChef TV program a while back. I don’t have sous vide machine; I use slow cooker to sous vide. It’s still looks like MasterChef sous vide method.Only thing is time consuming.
I have changed some ingredients and added my own. If you have sous vide machine check it out on MasterChef recipe on how to cook it.I suppose you can use normal pot to sous vide your chicken roulade; just make sure your chicken is cook through. It might be easier than using slow cooker. As slow cooker take longer time.
Today I am trying out the new technique of sous vide chicken roulade to go with baked pumpkins and cherries caramelising. The chicken roulade is tender moist delicious. I enjoyed it and am sharing with you.Let’s cook!!!!
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.
Place 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 with cling wraps.
Make sure you wrap tightly around chicken several times and tie ends securely. Place roulade in the boiling slow cooker water about 30-40 minutes or until chicken is cook meat is slightly white. Remove from water and allow to rest about 5 minutes.
Meantime 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.
While chicken is resting, heat frying pan with butter and oil. Next add the orange juice, cherries and put the roulade chicken and gently toss it or spoon the orange butter and oil over the chicken to caramelize it about 5 minutes.
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.