Go Back

Chicken roulade with citrus glaze

Print Recipe Pin Recipe
Servings: 2 serves
Ingredients Method Notes

Ingredients
  

  • 350 g chicken breast fillet
  • 100 g smooth ricotta well drained of excess water
  • 40 g pine nuts gently toasted
  • 1 small spring onion rinsed and chopped
  • 1 egg yolk
  • ¼ tsp grated lemon rind
  • ½ tsp corn flour
  • sea salt
  • cracked black pepper
  • 4 leaves of silver beet green only or the equivalent in English Spinach or baby English spinach
  • olive oil
  • paprika a pinch
  • 100 ml chicken stock
  • juice from one orange
  • juice from ½ lemon
  • 15 g orange/lemon zest
  • 15 g brown sugar

Method
 

  1. Assemble your ingredients
  2. Pre-heat your oven to 200c
  3. Blanch the green leaves in boiling water for 30 seconds before refreshing them in cold water
  4. Gently squeeze dry the leaves
  5. Blanch the zest in boiling water for 20 seconds before refreshing in cold water.
  6. Drain and pat dry
  7. In a bowl mix the ricotta, pine nuts, spring onion, egg yolk, corn flour and seasoning together. Keep chilled while you prepare the chicken breast
  8. With a sharp knife, split the chicken breast horizontally (butter flied)
  9. Between two sheets of plastic wrap flatten the chicken, with a meat hammer, to around 6ml even thickness
  10. Remove the top sheet of plastic and discard and almost cover the surface of the chicken with the silver beet
  11. Place a generous amount of ricotta mix down the centre
  12. Use the plastic wrap to roll the chicken to form a cylinder
  13. Carefully transfer the chicken roll to an oiled sheet of al-foil. Remove the plastic wrap
  14. Wrap the chicken in the al-foil. Secure the ends by twisting the foil
  15. Place on a baking dish (with the foil join upwards) and bake for 20 minutes before turning down the oven to 170c and cooking for a further 15 minutes
  16. When ready take out and let it stand, unopened for 15 minutes
  17. Meanwhile, add the fruit juice, brown sugar and chicken stock to a pan and gently reduce by half
  18. Add the citrus zest to the pan
  19. Open the chicken and add any collected juices to the orange juice mix
  20. Diagonally slice the chicken into six pieces
  21. Arrange on two plates
  22. Coat the chicken with the citrus glaze

Notes

English spinach is a better alternative – I used silver beet
Take care with toasting the pine nuts – 2 minutes in your oven while it is preheating
Alternatively use your air fryer
I served the chicken with mashed potato and steamed vegetables