At a glance
This impressive chicken roulade combines the richness of goat cheese and wild garlic in a butterflied chicken breast, then gets braised until tender — which is the most time-consuming part at around 2 hours total. The real trick is boning the chicken yourself to create homemade stock, though buying pre-butterflied breasts works too if you're short on time. You'll have a restaurant-worthy dish that even cheese-loving kids will enjoy.
1/9
Tip
For this roulade I bought two chicken breast 'butterflies' with the ribs still attached and removed the breastbone myself. I use the bones for a small stock to braise the roulades in. In the morning, bone the chicken and simmer the bones in a small pot with a small carrot, a piece of parsley root, seasoning and salt. Simmer for 1.5 hours.
2/9
Flatten and fill
Butterfly-cut the boned chicken breast to open it up into a larger piece, then lightly flatten it. Season with salt and pepper on both sides. Lay wild garlic leaves (5 leaves) over the chicken.
For this step
0/43/9
Add tomato and goat cheese, then tie up
On top of the wild garlic, add 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
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