Chicken Roulade

Don’t be intimidated by the number of steps in this recipe. The process is actually quite easy – simply assemble, roll and poach.

• Add olive oil to a small fry pan, once it is hot add the spinach and give it a toss. Add half the garlic and season with salt and pepper. When the spinach has wilted, remove from pan and set aside to cool.
• In the same fry pan, cook the bacon until lightly browned. Add the torn sourdough bread and remainder of the garlic. Cook until browned, then set aside to cool.
• In a separate small fry pan, toast the pine nuts.
• Combine nuts with spinach and bacon mixture, season with cracked pepper. Once cool, blend gently in a food processor until it resembles bread crumbs. 

Assemble the chicken: 

• Lay a long piece of heat-proof cling wrap (about 2-3 times the length of your butterflied chicken) on your bench with no wrinkles. Place one opened chicken breast on top of the cling film, length ways. Repeat for the second breast.
• Divide the spinach and the bacon mixtures into 2 – one for each chicken breast.
• Top the chicken breasts with spinach mixture until it is nearly covered, but not completely – leave about 1cm around the chicken.
• Add the bread/bacon mixture on top of the spinach and flatten it. 
• Lift the corner of the chicken and start rolling tightly ensuring the cling wrap is tightly rolled around the chicken. Tie the ends of the chicken really tight. Set aside, allowing time for the shape to set.

Make the sauce:

• Boil the wine, vinegar, and shallots in a small saucepan over medium heat until liquid reduces to 2-3 tablespoons – about 5 minutes.
• Add cream, salt & pepper and bring to the boil for 1 minute.
• Reduce heat to low and add 3 tablespoons of the butter, whisking continuously.
• Add the remaining butter, a few pieces at a time, whisking constantly (the sauce should maintain a creamy, buttery consistency).
• Lift the saucepan from the heat occasionally, to cool mixture slightly.
• Remove sauce from heat, season with salt & pepper and pour through a sieve into a sauce jar or gravy boat.

Cook the chicken:

• Bring chicken stock to the boil. Add rolled chicken and reduce the heat to a slow simmer. NB – If you are unsure if the cling wrap you’ve used is heat-proof, unwrap the chicken before placing it in the hot stock. If required you can secure the roulade with tooth picks.
• Place the lid on pot and cook for 10 minutes, then turn off the heat.
• Let the chicken sit in the stock for a further 10 minutes with the lid on and then remove.
• Plate up chicken and top with sauce.