Stuffed Chicken Roulade
A quick and elegant chicken breast rolled with a colorful vegetable filling, served over a smooth yellow puree with a light orange sauce. Perfect for a speedy weeknight dinner that feels special.
- Total time
- 25 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 large chicken breast
- 1 medium carrot
- 1 cup green beans
- 2 medium potato
- ½ cup orange juice
- 2 tbsp butter
Instructions
- 1
Slice the 2 chicken breasts horizontally to open like a book, then pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
- 2
Blanch the 1 cup green beans and 1 medium carrot (cut into thin strips) in boiling water for 2 minutes, then drain. Lay the vegetables over the chicken, roll up tightly, and secure with toothpicks.
- 3
In a skillet over medium-high heat, melt 1 tbsp butter and sear the roulades until golden on all sides, about 5 minutes. Add the 1/2 cup orange juice, reduce heat to low, cover, and simmer until chicken is cooked through, about 10 minutes.
- 4
Meanwhile, boil the 2 medium potatoes until tender, about 15 minutes. Drain, mash with the remaining 1 tbsp butter and a splash of water, and season with salt.
- 5
Slice the roulades, serve over the mashed potatoes, and spoon the pan sauce over the top.
Tools you’ll need
- skillet
- pot
- knife
- cutting board
- toothpicks
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