400g chicken breast (skinless)
150g sundried tomatoes
1 lemon zest only
2 grated garlic cloves
Fresh basil leaves
200g garlic and herb cheese
Seasoning salt and freshly ground black pepper
Prep to Cook: Cling film pieces overlapped and brushed with oil (from the sun dried tomatoes), sharp knife, boiled water in kettle, oblong cooking dish, foil to cover
Prep the chicken:
Lay out the chicken breasts and slice them into three thinner slices
Lay them onto the oiled cling film to create an even thickness layer of chicken meat
Make the chicken form an A4 oblong shape
Sprinkle seasoning over the chicken
Grate some lemon zest over the chicken
Sprinkle over freshly grated garlic
Prep the roulade:
Drain and lay the sun dried tomatoes over the chicken
Then place the basil leaves over the tomatoes
Add the herb and garlic cheese to make a strip down the centre of the chicken
Use the cling film to pull the chicken into a sausage shape. Overlap the cling film to secure the shape, twisting the ends to firm it up
Prep to cook:
Place the chicken roulade into a cooking dish and surround it with freshly boiled water
Use enough water to immerse about half way up the chicken
Cover the dish with foil and seal the edges
Put into the pre-heated oven (190 C Gas Mark 5) Cook for 45 minutes
Remove and drain off the water
Allow to stand and firm up before carving to eat warm or chill in refrigerator for serving next day as part of a cold platter
Poached Chicken Roulade is a gentle way of cooking chicken breast that gives glorious flavour whilst retaining a delicate texture. Sliced cold it looks as though you could never have made it yourself – but you can!
This method relies on poaching the chicken and therefore it keeps the meat tender. If the roulade is chilled it will slice thinly, taste delicious and look colourful.
Cooks Know How: Chicken is such an affordable product and in this case it is cooked in a different way, by poaching rather than roasting. You will be pleased with the speed in which you can create this meat dish. You will use your knife with skill to slice the chicken breasts. You can then arrange those slices to form the base of the roulade. Once you have done that the adding flavour is the name of the game and using lemon zest and grated garlic and seasoning is very therapeutic. Finally, you place a central section of herb and garlic cheese bedded onto fresh basil leaves. You will feel very hands on and creative as you roll the chicken to form a sausage shape and secure the ends firmly by twisting. I would be surprised if you do not feel this is really a rather special way of cooking chicken.
Here is a blank slate for you to work on. Chicken in itself is fairly bland and needs to have some interesting flavours and textures added. You can think of some coloured ingredients that will contrast with the white chicken such as peppers or soft fruit dates or even a layer of green wasabi. Follow this with some fresh herbs such as coriander, mint or parsley. Your choice of cheese will add fat and moistness so it could be a blue cheese that you like or soft crumbly stilton. You can make a whole new recipe every time you cook the chicken this way.