Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Chicken Roulade
- 2 boneless, skinless chicken breasts (180g each)
- 60 ml basil pesto
- 100 g fresh mozzarella, sliced into strips
- 40 g semi-dried tomatoes, chopped
- 8 slices pancetta (about 80g)
- salt
- black pepper
- 15 ml olive oil (for searing)
Verjuice Butter Sauce
- 1 small shallot, finely diced
- 80 ml verjuice
- 40 g cold unsalted butter, cubed
Lemon-Almond Broccolini
- 250 g broccolini, trimmed
- 15 ml olive oil
- salt
- black pepper
- 30 g sliced or flaked almonds
- 1 lemon (zest and juice)
- 5 g flaked sea salt (finishing)
Method
Prepare Chicken Roulade
Pat chicken breasts dry with paper towels.
Place one breast between two sheets of plastic wrap. Using a meat mallet, pound evenly to approximately 6mm thickness. Repeat with second breast.
Lay pounded chicken skin-side down on a clean surface. Season lightly with salt and pepper.
Spread 30ml pesto evenly over each breast, leaving a 1cm border.
Layer mozzarella strips and chopped semi-dried tomatoes over pesto on each breast.
Starting from one long end, tightly roll chicken into a cylinder, tucking in sides as you go.
Lay 4 pancetta slices slightly overlapping on cling film. Place chicken roulade seam-side down across pancetta. Roll tightly in pancetta, using cling film to help. Wrap tightly and refrigerate 10 minutes to set shape.
Sous Vide Cook
Fill water bath with water and set immersion circulator to 63°C. Allow 15 minutes for water to reach target temperature.
Remove roulade from cling film and transfer to vacuum-seal bag (or use displacement method in zip-lock bag). Seal, removing as much air as possible.
Submerge bag in 63°C water bath for 90 minutes. Chicken will be cooked through and tender.
Prepare Broccolini (while chicken cooks)
Toss broccolini with 15ml olive oil, salt, and black pepper in a bowl.
Preheat air fryer to 200°C for 3 minutes.
Spread broccolini in a single layer in air fryer basket.
Air fry at 200°C for 12–14 minutes, shaking basket halfway through, until tender-crisp and lightly charred.
Transfer broccolini to a serving bowl. Squeeze fresh lemon juice over top, sprinkle with lemon zest, and toss gently.
Toast almonds in a dry skillet over medium heat for 2–3 minutes until fragrant. Sprinkle over broccolini and finish with flaked sea salt.
Sear & Make Pan Sauce
Remove roulade from water bath and bag. Pat dry thoroughly with paper towels.
Heat 15ml olive oil in a skillet over medium-high heat until shimmering (approximately 2 minutes).
Place roulade in skillet and sear for 2–3 minutes per side until pancetta is crispy and golden brown.
Transfer roulade to a cutting board and rest for 3 minutes.
Reduce heat to medium. Add diced shallot to the pan and cook for 1 minute, stirring, until softened.
Pour in verjuice to deglaze, scraping up all the browned bits from the bottom of the pan.
Simmer for 2–3 minutes until reduced by half.
Remove pan from heat and whisk in cold butter cubes one at a time until the sauce is glossy and emulsified. Season with salt and pepper.
Slice roulade in half at an angle to display the filling. Plate alongside lemon-almond broccolini and spoon verjuice butter sauce over and around.
Reheating (Make-Ahead)
After sous vide cooking, transfer sealed roulade to an ice bath to chill quickly. Refrigerate up to 2 days.
To reheat, warm sealed roulade in a 60–62°C water bath for 30–45 minutes (up to about 60 minutes if very thick).
Remove roulade from bag, pat very dry with paper towels.
Sear in a very hot pan for 2–3 minutes, turning, until pancetta is crispy.
Make pan sauce fresh: deglaze with verjuice, reduce by half, then whisk in cold butter off the heat until glossy.
Alternative: place sealed roulade in a covered low oven until warmed through, then sear as above. Sous vide reheating provides more even results.
