Chicken Roulade with Pistachios and Sun-Dried Tomatoes
About This Course
Tender chicken breast is pounded thin, then layered with chopped pistachios, sun-dried tomatoes, fresh spinach, and creamy goat cheese before being expertly rolled and seared. Once golden, the roulade is finished in the oven and sliced to reveal a colorful spiral. A light lemon-herb pan sauce ties together the nutty crunch of pistachios, the sweet-tangy pop of sun-dried tomatoes, and the creamy goat cheese filling. This elegant entrée offers both visual appeal and a harmonious blend of textures and flavors.
Learning Objectives
How to butterfly and pound chicken breasts for uniform thinness
Techniques for layering and rolling a filled roulade to ensure a tight spiral
Methods for achieving a golden sear and finishing in the oven without drying the chicken
Creating a complementary lemon-herb pan sauce using deglazed fond, white wine, and fresh herbs
Proper slicing and plating to showcase the roulade’s pinwheel cross-section
Material Includes
- Recipe Card (Printable PDF):
- Detailed ingredient list, including exact pistachio and sun-dried tomato measurements
- Step-by-step procedure for butterflying, filling, rolling, and cooking chicken
- Photo Tutorial:
- Chicken breasts butterflied and pounded to ¼-inch thickness
- Filling ingredients laid out (pistachios, sun-dried tomatoes, spinach, goat cheese)
- Rolled roulade tied with kitchen twine and seared in pan
- Lemon-herb pan sauce reduction with deglazed white wine
- Final plated dish showing roulade slices fanned on plate, sauce drizzled
- Chef’s Tips Sheet:
- How to choose fresh chicken for optimal texture
- Ensuring nuts are chopped uniformly for even layering
- Preventing overstuffing and strategies for tight rolling
- Troubleshooting common issues (filling leaking, dry chicken)
- Shopping Guide:
- Recommended brands or sources for quality sun-dried tomatoes and shelled pistachios
- Suggested goat cheese types (e.g., log vs. crumbled) and storage tips
Requirements
- Equipment:
- Cutting board and a sharp chef’s knife for butterflying chicken
- Meat mallet and plastic wrap (to pound breasts evenly)
- Mixing bowl (to combine filling ingredients)
- Heavy skillet (stainless steel or cast iron) that is ovenproof for searing and finishing in the oven
- Kitchen twine (about 3–4 feet) to tie each roulade securely
- Instant-read thermometer to verify internal temperature reaches 165 °F
- Ingredients:
- Four boneless, skinless chicken breasts (approximately 6–7 oz each)
- Half a cup of shelled pistachios, finely chopped
- One-third cup of sun-dried tomatoes, julienned (drained if packed in oil)
- One cup of fresh spinach, roughly chopped
- Four ounces of goat cheese (either a soft log or crumbled)
- Two tablespoons of olive oil (for searing)
- One tablespoon of unsalted butter (for pan sauce)
- One-quarter cup of dry white wine (such as Sauvignon Blanc)
- Half a cup of low-sodium chicken stock
- One tablespoon of fresh lemon juice
- One tablespoon of chopped fresh parsley and one teaspoon of chopped fresh thyme (for sauce)
- Salt and pepper to taste
Target Audience
- Home cooks eager to master a restaurant-style stuffed poultry dish
- Aspiring chefs and culinary students focused on presentation and stuffing techniques
- Hosts planning an upscale dinner or celebratory menu requiring elegant protein dishes
- Food enthusiasts seeking to explore flavor layering with nuts, cheeses, and preserved tomatoes
Curriculum
3 Lessons3h
Chicken Prep & Roulade Assembly
Butterflying, Pounding, and Seasoning the Chicken Breast
Searing, Baking, Sauce, and Plating
Your Instructors
uniquedevservice993@gmail.com
See more
€10.45
Material Includes
- Recipe Card (Printable PDF):
- Detailed ingredient list, including exact pistachio and sun-dried tomato measurements
- Step-by-step procedure for butterflying, filling, rolling, and cooking chicken
- Photo Tutorial:
- Chicken breasts butterflied and pounded to ¼-inch thickness
- Filling ingredients laid out (pistachios, sun-dried tomatoes, spinach, goat cheese)
- Rolled roulade tied with kitchen twine and seared in pan
- Lemon-herb pan sauce reduction with deglazed white wine
- Final plated dish showing roulade slices fanned on plate, sauce drizzled
- Chef’s Tips Sheet:
- How to choose fresh chicken for optimal texture
- Ensuring nuts are chopped uniformly for even layering
- Preventing overstuffing and strategies for tight rolling
- Troubleshooting common issues (filling leaking, dry chicken)
- Shopping Guide:
- Recommended brands or sources for quality sun-dried tomatoes and shelled pistachios
- Suggested goat cheese types (e.g., log vs. crumbled) and storage tips
