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CHICKEN |
CHICKEN ROULADE WITH ROQUEFORT HONEY MUSTARD SAUCE
Serves 1 | Preparation time 45 mins
INGREDIENTS |
- 800g chicken breast
- 80ml olive oil
- 120g emmental cheese
- 60g roquefort cheese
- 40g sundried tomatoes
- 80g salt
- 1g white pepper
- 400g potato
- 10g dry fine herbs
- 5g garlic
- 8g salt
- 1g white pepper
- 60g olive oil
- 120g broccoli
- 40g confit cherry tomato
- 40g grain mustard
- 200ml chicken stock
- 80g honey
- 6g salt
- 1g white pepper
PREPARATION |
- Set the oven on steam mode to 90˚C
- Place the chicken breast between 2 piece of cling film Pound the chicken breast with a mallet until it is approximately 1-cm thick.
- Season on both sides with salt, pepper and olive oil.
- Sprinkle the chicken breast with emmental cheese, roquefort cheese and sundried tomatoes, keeping the filling away from the edges Beginning at the narrower end of the chicken, roll-up the chicken and then secure rolls by tightly wraping in cling film, tying off both ends.
- Place the chicken roulade in a plastic bag, vacuum seal, and cook sous-vide in oven for 1 hour.
- Thoroughly wash the potatoes and then cut into 1-cm cubes.
- Place the potatoes in a mixing bowl and add olive oil, garlic, dry herbs, salt and pepper.
- Toss the potatoes until they are evenly coated in oil and spices.
- Transfer potatoes to a sheet pan and spread out into 1 layer.
- Roast in the oven at 200˚C for 30 minutes. Bring a pot of salted water to the boil.
- Cut the broccoli into small florets and add to the boiling water.
- Cook for 4 minutes until tender.
- Once cooked, immediately place the broccoli in an ice bath to stop the cooking process.
- Place all the ingredients for the sauce in a sauce pan over medium heat and stir until mixture is reduced by 1/4.
- Before serving, sear the chicken roulade and then cut into round slices.
- On a serving plate, place the potatoes, broccoli and confit cherry tomato in the middle and top with the
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