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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep stirring until you have a thick, lump free gravy then serve everything together immediately.
