Ingredients:
For the Chicken Roulade:
– 2 large boneless, skinless chicken breasts
– 1 cup fresh spinach, wilted & squeezed dry
– ½ cup shredded Gruyère or Mozzarella cheese
– 2 tbsp cream cheese
– 1 clove garlic, minced
– Salt & black pepper to taste
– 1 tsp smoked paprika
– 2 tbsp olive oil
– Kitchen twine (for tying)
For the Truffle-Parmesan Beurre Blanc:
– ¼ cup dry white wine
– 2 tbsp shallots, finely minced
– ½ cup heavy cream
– ½ cup unsalted butter, cold & cubed
– ¼ cup grated Parmesan cheese
– 1 tbsp truffle oil (or 1 tsp truffle paste)
– Salt & white pepper to taste
– 1 tsp lemon juice
For the Hasselback Potatoes:
– 4 medium Yukon Gold potatoes
– 3 tbsp melted butter
– 2 tbsp olive oil
– Salt & black pepper to taste
– ½ cup sour cream
– 2 tbsp fresh chives, chopped
– ¼ cup crispy bacon, chopped
Instructions:
1. Prepare the Chicken Roulade:
– Butterfly the chicken breasts: Place each breast between plastic wrap and pound to an even ¼-inch thickness.
– Make the filling: Mix wilted spinach, shredded cheese, cream cheese, garlic, salt, pepper, and smoked paprika.
– Assemble: Spread the filling over each chicken breast, roll tightly, and secure with kitchen twine.
– Sear: Heat olive oil in a pan over medium-high heat. Sear the roulades on all sides until golden (2-3 mins per side). Transfer to a 375°F (190°C) oven and bake for 15-20 mins until cooked through (165°F internal temp).
2. Make the Truffle-Parmesan Beurre Blanc:
– Reduce wine & shallots: In a saucepan, simmer white wine and shallots until reduced by half.
– Add cream: Stir in heavy cream and reduce slightly.
– Incorporate butter: On low heat, whisk in cold butter cubes one at a time until smooth.
– Finish: Stir in Parmesan, truffle oil, lemon juice, salt, and white pepper. Keep warm.
3. Prepare Hasselback Potatoes:
– Slice potatoes: Make thin cuts (⅛-inch apart) without cutting all the way through.
– Season: Brush with melted butter, olive oil, salt, and pepper.
– Bake: At 400°F (200°C) for 45-50 mins until crispy and tender.
– Garnish: Top with sour cream, chives, and crispy bacon.
Plating:
1. Slice the chicken roulade into medallions and fan out on the plate.
2. Drizzle generously with truffle-Parmesan beurre blanc.
3. Serve alongside Hasselback potatoes.
4. Garnish with extra chives or microgreens if desired.
