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Olive Chicken Roulade with a Roasted Lemon Cream Sauce Serves 3 Time: 15 minutes prep + cooking 2 boneless chicken breasts, pounded to 5mm thick, with or without the skin To taste salt and pepper 10 g fresh oregano, thyme, sage, basil, finely chopped (plus whole sprigs) 3 cloves garlic, peeled and minced 1/4 package Boursin garlic and herbs, packaged cheese 20 g mixed olives, pitted and roughly chopped 30 g arugula 1/2 fresh lemon 2 cloves garlic, mashed Sauce 100 ml (7 Tbs) white wine 75 ml (5 Tbs) cream 10 cherry or grape tomatoes, sliced in half 10 g parsley, roughly chopped Preheat oven to 400º F If you are keeping the chicken skin, please remove and reserve it before you pound the breast flat.
1. Season both sides of the pounded chicken with the salt, pepper, thyme, oregano, basil, sage and garlic.
2. Spread the Boursin cheese over the seasoned chicken breast. Add the chopped olives and arugula over the Boursin cheese layer.
3. Heat an ovenproof skillet on mediumhigh heat.
4. Start at one end of the chicken and
6. Take skillet out of oven and remove
roll up complete chicken breast until you have a tube shape. If you have reserved the chicken skin; you can stretch it over the breast at this point. Secure the chicken with toothpicks or tie it with kitchen string to ensure the roulade stays together.
chicken breasts from pan. Place skillet on the stove and heat to medium. Add the wine and scrape any bits off the bottom of the pan. Squeeze out any remaining juice from the roasted lemon. Let cook down about 5 minutes. Add the cherry tomatoes and cream (or you can use chicken stock) and let cook another 5 minutes. Add the parsley and give it a stir.
5. Add a touch of olive oil to the skillet and brown the chicken breast on all sides. Remove the skillet from the stove, add the 1/2 lemon and the mashed garlic along with a few sprigs of the fresh herbs to the bottom of the skillet and place in oven to cook for another 20 minutes or until the internal temperature reaches 165º F or 74º C.
7. Slice the chicken into rounds and serve drizzled with the sauce. Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custommade cakes