Chicken Roulade with Golden Potato Mash

Try this chicken roulade for dinner tonight.

Ingredients

30 g toasted walnuts

25 g fresh basil

15 g fresh oregano

¼ tsp minced garlic

¼ sea salt

1 chicken breast

Semi dried tomato

Golden potato mash

Cherry tomatoes

Parmesan curls

Cracked black pepper

Deep fried basil

Method

To make basil filling, mix toasted walnuts, basil, oregano garlic and sea salt in a food processor.

Butterfly the chicken breast and flatten between two sheets of cling film with a mallet without tearing the flesh. Evenly place the basil filling in the middle and lay strips of semi dried tomatoes on top. Roll the chicken breast to enclose the filling. Tuck the ends in and wrap tightly in cling film. Place the roll in simmering sea salt water for 20 minutes. Remove chicken and cool in ice water or allow cooling in the fridge for at least two hours. When ready to serve, unwrap the roulades and place them in butter on a frying pan over medium heat. Fry on all sides until golden brown and slice them on the diagonal into 2 cm slices. Place golden potato mash on a plate and place the chicken roulade slices on top. Surround the chicken with roasted tomatoes, parmesan curls, deep fried basil leaves, cracked pepper and drizzle Beurre Noisette on the plate.

Note: Try cauliflower mash instead of golden potato mash.