Sara Grech makes a homely meal of poached chicken roulade with potatoes
Property agent extraordinaire Sara Grech takes you through each step of preparing this fantastic poultry dish
“This dish not only looks and tastes good, but is really fun to make”
Serves 4:
Ingredients:
- 4 chicken fillets (approx 200 grams each)
- Fresh spinach (1 kilo)
- Ricotta (300 grams)
- Grana Padano (150 grams)
- Parma ham (200 grams)
Sauce:
- Fresh tomatoes (300 grams)
- 3 cloves garlic
- Handful of basil leaves
- Fresh cream (100 ml)
- Chilli flakes
- One chicken cube
Potatoes:
- 8 medium sized potatoes
- Sea salt
- 2 cloves garlic
- Few sprigs rosemary
- Large spoonful of butter
- Extra virgin olive oil
- Seasoning
Method:
- Cut chicken breasts in half (not all the way through), cover the chicken in cling film and flatten it out with a tenderizer, remove any fat.
- Boil spinach and drain. Place spinach, ricotta and Parmesan shavings into a bowl, mix and season with table salt and pepper.
- Place the mixture you have in the bowl onto the flattened chicken breast in the shape of a sausage then wrap in Parma ham. Lay cling film (make sure the cling film is longer than the chicken) on top and roll into the shape of a sausage and turn ends into a knot.
- Boil water and add sea salt and place chicken into boiling water for 15 - 20 minutes (do not drown chicken in water but enough water to slightly cover the chicken).
- In the meantime, make the sauce. When ready, leave to cool for 3 minutes.
- Remove cling film wrap and cut into half. Dress the plate with the sauce you prepared and place the chicken on top of the sauce and add potatoes on the side. Garnish with parsley.
Sauce:
Chop tomatoes, garlic roughly.
Put into a pan and sauté in olive oil, season with sea salt and pepper.
Simmer for 10 – 12 minutes, add basil leaves, fresh cream and remove from heat. Blend sauce in a food processor or hand blender.
Potatoes:
Leave skin on potatoes. Scrub the potatoes and cut into quarters, boil them for 6 – 8 minutes and remove from water.
Place potatoes in a frying pan and add extra virgin oil, some sea salt, butter, garlic and rosemary sprigs and sauté for 5 minutes.
Remove from pan and serve.
