Chicken Breast Roulade with Cranberry / Brown Sauce
10 mins
2 SERVINGS
INGREDIENTS
Chicken Roulade:
- 2 Sadia One by One Chicken Breast (butterflied)
- 150g feta, crumbled
- 5g mixed dried herbs
- 3 garlic cloves
- 5g lemon, finely grated zest
Cranberry White Sauce:
- 100g cranberries jelly
- white pepper to taste
- 15g salt
- 30g AP flour
- 28g butter
- 350g milk
*Alternative Sauce: Brown Gravy :
- 28g butter
- 30g AP flour
- 350g milk
METHOD
- Butterfly chicken breast. Mix roulade ingredients and make your roulade.
- Roll it up and secure with cling wrap. Place into a suitable food safe bag and sous vide for 90 minutes at 60°C. [Alternative to sous vide: wrap in foil, bake for 45 minutes at 150 degrees celsius]
- Prepare sauce while sous vide is on.
- Melt the butter in a pot, and whisk in flour. The flour paste will cook and bubble - it should smell like biscuits. Take care not to let it brown.
- Add half of the milk while whisking vigorously. While whisking, add the remaining milk.
- Add the cranberry jelly, salt and pepper to taste. Lower the heat and cook. Stir for another 2 to 3 minutes before removing from heat.
- Remove cling wrap from chicken after it is cooked, pan fry in butter until it starts to brown a little.
- Remove from heat, slice it up and drizzle sauce over it.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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