Cranberry and Cream Cheese Chicken Roulades with Roast Potatoes

With Christmas only a week away, my Christmas excitement is off the charts! I am looking forward to having a weekend with my girlfriends looking around Christmas markets so tonight I decided to cook an alternative roulade to the mozzarella and pesto. I used cranberries (since it’s xmas) and some lovely Philadelphia cheese cream with roast potatoes and broccoli. If I was doing this again (which I will) I would use more cream cheese and a few more cranberries, apart from that it was perfect!

Ingredients (serves 2)

  • 2 chicken breasts
  • Cream cheese
  • 1½ tbsps cranberries
  • Broccoli
  • 2 large potatoes
  • Chicken stock pot
  • 1 tbsp plain flour
  • Cocktail sticks

Method (35-45 mins)

  1. Pre-heat the oven to 190°C and boil a large pot of water for your potatoes. Peel the potatoes and chip into equal chunks. Boil for 4 minutes then drain the water and put them back in the pot. Put the lid on the pot and shake it a bit, to give the potatoes fluffy edges.
  2. Lightly grease a baking tray and put the potatoes on it. Drizzle a little oil over the potatoes to give them a family even coating. Season each potato with a little pinch of salt and pepper. Place on the top shelf of the oven for around 25 mins.
  3. Place the chicken breasts between two sheets of clingfilm. Whack them with the bottom of a heavy saucepan until they are ½ cm thick all over.
  4. Spread the cream cheese evenly over one side of each chicken breast. Roughly chop the cranberries and scatter these over the top. Season with a pinch of salt and pepper and then tightly roll each chicken breast up like a Swiss roll. Secure with cocktail sticks.
  5. Heat 1 tbsp of oil in a non-stick pan on high heat. Once hot, gently lay in your chicken roulades with the loose end facing downwards. Cook on each side for a minute to brown it off them remove to a baking tray. Keep the pan as it’ll be used later for gravy.
  6. Transfer the potatoes to the middle shelf of the oven and place the chicken on the top shelf for 20-25 minutes. Boil a pot of water for your broccoli.
  7. Chop your broccoli into bite size florets then boil for 3 mins before draining. While the broccoli boils put your frying pan back on medium-high heat. Once it’s hot add in the flour and stir until you have a thick paste. Add the stock pot and gradually add in 200ml of the boiling water from the broccoli.
  8. Keep stirring until you have a thick, lump free gravy then serve everything together immediately.

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