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Roast Chicken Roulade
Roast Chicken Roulade | Recipe
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Roast Chicken Roulade | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
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Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Persons

Ingredients

  • For the roulade:

  • 1 tbsp
    Chicken Seasoning
     Pep up your poultry! £0.00 £50.51/kg incl. 0% tax, excl. shipping
    Discover more products
    Chicken Seasoning
  • 4
    chicken breasts
  • 8 slices
    bacon
  • 200 g
    dates (pitted)
  • 70 g
    pine nuts
  • 100 g
    Manchego cheese, finely grated
  • 1 clove
    garlic
  • 2 sprigs
    rosemary
  • 1 tbsp
    olive oil

  • For the sauce:

  • 200 ml
    port
  • 2 tbsp
    soy sauce
  • 600 ml
    beef stock
  • 1 tbsp
    tomato paste
  • some
    cornflour
1
For the filling, toast the pine nuts in a dry frying pan until golden brown and place in a tall container with the garlic and dates. Blend finely with a hand blender. Add a little water if necessary. Pluck the rosemary and chop finely. Add to the date filling together with the Manchego cheese. 
2
Cut a pocket in the chicken breast with a knife and carefully stretch it open. Using a piping bag to keep things neat, stuff the chicken breasts with the filling. Season on both sides with the Chicken Seasoning and wrap each stuffed breast in 2 bacon slices. 
3
Preheat the oven to fan 120°C. 
4
Heat the olive oil in a frying pan and brown each stuffed breast over a medium heat until golden brown. Place in a casserole dish and cook in the preheated oven for 25 minutes. 
5
Add the tomato paste to the frying pan with the leftovers and fry over a gentle heat for 1 minute. Deglaze with the port and soy sauce and reduce. Add the beef stock and reduce by half again over a high heat. In a separate bowl, mix a little cornflour with cold water to make a slurry, then stir through the sauce to thicken.
6
Leave the chicken to rest for a few minutes when they come out of the oven. Then slice on the diagonal and serve with the sauce.
Tip: Serve with our garlicky mash and glazed Brussel sprouts for a really festive meal!

Nutritional information: (Per person)

Calories
810 kcal

Carbohydrates
42 g

Protein
92 g

Fat
29 g

Method
1
For the filling, toast the pine nuts in a dry frying pan until golden brown and place in a tall container with the garlic and dates. Blend finely with a hand blender. Add a little water if necessary. Pluck the rosemary and chop finely. Add to the date filling together with the Manchego cheese. 
2
Cut a pocket in the chicken breast with a knife and carefully stretch it open. Using a piping bag to keep things neat, stuff the chicken breasts with the filling. Season on both sides with the Chicken Seasoning and wrap each stuffed breast in 2 bacon slices. 
3
Preheat the oven to fan 120°C. 
4
Heat the olive oil in a frying pan and brown each stuffed breast over a medium heat until golden brown. Place in a casserole dish and cook in the preheated oven for 25 minutes. 
5
Add the tomato paste to the frying pan with the leftovers and fry over a gentle heat for 1 minute. Deglaze with the port and soy sauce and reduce. Add the beef stock and reduce by half again over a high heat. In a separate bowl, mix a little cornflour with cold water to make a slurry, then stir through the sauce to thicken.
6
Leave the chicken to rest for a few minutes when they come out of the oven. Then slice on the diagonal and serve with the sauce.
Tip: Serve with our garlicky mash and glazed Brussel sprouts for a really festive meal!

Nutritional information: (Per person)

Calories
810 kcal

Carbohydrates
42 g

Protein
92 g

Fat
29 g

Roast chicken roulade

Spice up your holiday celebrations, from Christmas dinners to special family gatherings, with our roast chicken roulade. Stuffed with a tantalising mix of dates, Manchego cheese and pine nuts, and seasoned to perfection with our Chicken Seasoning, this dish is a real crowd-pleaser. Paired with a delicious port sauce, it’s sure to make your festive dinners extra special!

More Christmas recipes

Looking for more easy and festive ideas to fill your Christmas menu? Whether it’s our hearty beef stew, the classic beef Wellington or a vegetarian nut roast with gravy and all the trimmings, we’ve got your festive food needs covered. Dive into our Christmas recipes collection for all your holiday favourites, tailor-made for a fabulous Christmas feast. Our Christmas starters collection is chock-full of inspiration for showstopping appetisers, and our Christmas desserts collection has all the classics plus some creative surprises.For recipes using Chicken Seasoning, head to our Chicken Seasoning recipe collection!

 

Ingredients

Persons

  • For the roulade:

  • 1 tbsp
    Chicken Seasoning
     Pep up your poultry! £0.00 £50.51/kg incl. 0% tax, excl. shipping
    Discover more products
    Chicken Seasoning
  • 4
    chicken breasts
  • 8 slices
    bacon
  • 200 g
    dates (pitted)
  • 70 g
    pine nuts
  • 100 g
    Manchego cheese, finely grated
  • 1 clove
    garlic
  • 2 sprigs
    rosemary
  • 1 tbsp
    olive oil

  • For the sauce:

  • 200 ml
    port
  • 2 tbsp
    soy sauce
  • 600 ml
    beef stock
  • 1 tbsp
    tomato paste
  • some
    cornflour

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