Chicken Roulade Medallions

The poached chicken roulade in this recipe is sliced and lightly fried in butter.

Ingredients

30 g toasted almonds

25 g fresh basil

15 g oregano

¼ tsp minced garlic

¼ sea salt

1 chicken breast

Semi dried tomato

Garlic Kumara Mash

Perino or small Roma tomatoes

Parmesan curls

Cracked black pepper

Deep fried basil

Method

To make basil filling, mix toasted almonds, 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 slice them on the diagonal into 2 cm slices. Place garlic kumara mash on a plate and place the chicken roulade slices on top. Surround the chicken with roasted tomatoes, parmesan curls, deep fried basil leaves, deep fried potato, deep fried kumara sticks, cracked pepper and drizzle Beurre Noisette on the plate.

Note: You can use any combination of herbs and nuts you prefer such as parsley and pine nuts.