At a glance
You'll flatten and stuff butterfly chicken breasts with creamy goat cheese, wild garlic, and sun-dried tomatoes, then sear and braise them until tender — the trickiest part is rolling them up neatly and securing them, but it's worth it for an elegant dish that impresses even picky eaters. The whole process takes about two hours, mostly hands-off braising and stock-making while you prepare the mushroom topping.
1/9
Tip
For this roulade I bought two whole chicken breasts (butterflies) and removed the breastbones. I use the bones to make a small stock for braising the roulades. In the morning, I bone the breasts and put the bones on to cook in a small pot with a small carrot, a piece of parsley root, spices and salt. Simmer for 1.5 hours.
2/9
Flatten and stuff
Take the boned chicken breast, slice it open a bit more to create a larger surface, and gently flatten it. Season with salt and pepper on both sides. Arrange the wild garlic leaves (5 leaves) over the chicken.
For this step
0/43/9
Add the tomato and goat cheese, then tie up
On top of the wild garlic, place the goat cheese (drained of its brine) and one chopped sun-dried tomato. Roll up into a roulade and secure with toothpicks or tie with kitchen string.
For this step
0/2
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
