Chicken Roulade and Salsa

Chicken Roulade and Salsa

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 serves
Course: Main Course
Calories: 599
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large chicken breast butterflied (approx 300 grams)
  • 12 rashers streaky bacon
  • 50 grams butter softened
  • 150 grams fresh ricotta (or cottage cheese)
  • 1 tbsp continental parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh basil finely chopped
  • 150 grams tomatoes diced
  • 1 large onion, red finely diced
  • 4 cloves garlic crushed
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp lime juice
  • 1/2 tsp balsamic reduction

Method
 

  1. Tenderise butterflied chicken breasts until they are flat. Separate where they have been butterflied so you now have 4 pieces.
  2. Mash butter with a fork and mix in 2 cloves of crushed garlic.
  3. Spread garlic butter across chicken breasts evenly.
  4. Sprinkle ricotta, half the parsley and all the dill liberally across chicken.
  5. Roll chicken onto itself until it forms a roulade.
  6. Place 3 rashers of bacon side by side, slightly overlapping and place chicken roll on top.
  7. Wrap the chicken roll tightly in the bacon, placing the ends underneath.
  8. Bake at 180 degrees for 45 minutes.
  9. For salsa, place diced tomatoes, onion, remaining garlic, basil and remaining parsley in a bowl and toss until well mixed. Add salt, pepper, lime juice and balsamic reduction to taste.

Nutrition

Calories: 599kcalCarbohydrates: 10gProtein: 46gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 160mgSodium: 2080mgPotassium: 737mgFiber: 2gSugar: 3gVitamin A: 1700IUVitamin C: 23.9mgCalcium: 140mgIron: 2.5mg

Notes

Roulade slices beautifully after refrigeration, so makes an excellent lunch choice.

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