4 Chicken Roulades – Great Every Time, and Always a Little Different
·Pound the meat
I sliced the chicken breasts into flat pieces, then gently pounded them with the flat side of a meat mallet to make them a bit bigger and thinner. Just be careful not to tear the meat.
Season with salt
Season each chicken slice with salt on both sides, then spread on your chosen filling and add extra ingredients to taste.
Filling 1: Garlic
If you've got some wild garlic pesto left over, now's the time to use it. No pesto? Just blitz fresh wild garlic and season with salt, pepper and olive oil. Top the slice with a layer of Gouda so the roulade holds together nicely.
Filling 2: Spicy
Spread the chicken breast with a spicy mustard – something with a nice sweet-and-hot kick works well. Lay on a few slices of streaky bacon, then top with Emmental so it melts and browns beautifully.
Filling 3: Avocado
I got out some hot sauce from a Vietnamese market and brushed a thin layer over the meat. Then cut an avocado into thin strips and lay them on top – go gently when you roll everything up so the avocado doesn't get crushed.
Filling 4: Exotic
For the exotic version, I used mango chutney with slices of Brie.
Roll them up
Roll the filled slices up tightly. Secure with kitchen string or any handy roulade clips you have.
Sear and finish in the oven
Sear all the roulades on all sides in a good pan with a little oil. Then transfer them to a roasting dish and finish cooking in the oven, to make sure they're properly done all the way through. The internal temperature of the chicken should reach 75–80°C.
Untie and rest
Untie the roulades, let them rest for about ten minutes, then slice.
Quick pan sauce
Into the pan drippings, I stirred in some Vietnamese hot sauce and a can of coconut milk. Just heat through, mix well, and let it simmer a little to reduce.
Any side you like
Side dish? Whatever you fancy. Rice, potatoes, mashed potatoes, gnocchi, pasta – all work wonderfully. Take your pick.
