Chicken Roulade with Cranberry
Roulade is the French term for a dish that’s stuffed and rolled that makes for an elegant presentation. Intimidated? – don’t be! My Chicken Roulade with Cranberry recipe will teach you how to master the basic technique of Roulades. Then let your imagination run wild with what you would put in your Chicken Roulade.
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🍽🍸🥩 Recipe
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4 boneless, skinless breasts, trimmed
8 oz. whole berry cranberry sauce
12 pieces of Butchers twine, cut 8 to 10 inches long
Olive oil
Sale & pepper
Preheat your oven to 375 degrees.
Lay out a chicken breast flat on a cutting board. Holding it down with the palm of your hand, carefully slice to butterfly the breasts. Keep in one piece. Repeat for the rest of the pieces of chicken
Take one chicken breast and sandwich between layers of plastic wrap. With a heavy flat bottomed pan or kitchen mallet, gently pound the meat to get an even thickness, approximately 1/4 inch thick.
Season on both sides liberally with the salt and pepper. On your work surface, lay out 3 pieces of the twine. Place the seasoned chicken breast on top with the small end pointing at you. Cover the chicken breast with 1-2 teaspoons of the cranberry sauce, being careful to not go too close to the edges.
Starting with the end closest to you, carefully roll into a cigar shape. Tie with the twine to hold it’s shape. (Don’t worry if a little bit of the filling leaks out.) Repeat with the other pieces of chicken. Trim off any excess twine.
Heat the oil in a large oven proof skillet, until shimmering, but not smoking. Brown the chicken lightly on all sides. Place in the pre-heated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 160 degrees. Remove from the oven and rest for 5-10 minutes before serving.
To serve, cut and remove the twine, and slice into thick slices. Serve over a bed or rice or potatoes, along with a green salad. If desired, heat the skillet, deglaze with 3/4 cup chicken stock and 1/4 cup dry white wine, scraping up any bits in the bottom of the pan. Bring to a boil and reduce. Just before serving, add 1 tablespoon of butter and stir in to combine.
