Chicken Roulade and Salsa
Servings Prep Time
4serves 20minutes
Cook Time
45minutes
Servings Prep Time
4serves 20minutes
Cook Time
45minutes
Ingredients
Instructions
  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.
Recipe Notes

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