This high-protein, low-carb dish comprises just a single chicken breast. That being said, it’s a very light meal for two people – more of an entrée – so you’d probably need side dishes if you want this as a main.
I served this over a simple salad: mesclun leaves, tomato, shredded carrot and cucumber. The juices from cooking the chicken in a pan make a beautiful dressing to drizzle over everything at the end. I also served it alongside some hoummus and a zesty, spicy yoghurt (plain yoghurt, chopped chilli and spring onion, lemon zest and juice, salt and pepper).
I actually pounded out the chicken inside one of those zip-lock bags you can get at the “Pick & Mix” section in the supermarket. This keeps the chicken contained and secure – and it has an inherent rectangular shape to act as a guide! You can also use clingfilm – one long piece folded over the chicken, or two separate pieces – but I find this flimsier and more likely to break.
Even more oddly, I didn’t have a meat mallet . . . so I used the handle of a screwdriver. Feel free to be more culinarily refined and use a rolling pin (or, indeed, a mallet if you have one!). Try to pound out the chicken so it’s as uniformly thin as possible. You don’t want mince, though, since retaining a little bit of integrity will help it keep its shape while frying!
This recipe can be low-carb, gluten-free, grain-free, egg-free, and soy-free.
Serves 2
Preparation time: 30 minutes (plus chilling)
Cooking time: 25 minutes
Ingredients:
– 1 medium-large chicken breast
– 1/2 wheel brie cheese, rind removed
– 1/2 red chilli, finely chopped (de-seeded if desired)
– 1 Tablespoon grated parmesan cheese
– 3 Tablespoons pistachios, chopped
– 1 Tablespoon yoghurt
– 1 teaspoon olive oil
– salt and pepper, to taste
– 1/4 cup boiling water
– 1 Tablespoon balsamic vinegar, optional
Method:
1. Pound the chicken breast between plastic (see above notes) into a rectangular shape. It should be roughly ~1/2 cm thick and ~ 20cm x 18 cm (length/width). If you’ve used a zip-lock bag, carefully cut down the edges with scissors and peel back the top layer of plastic. (If you’ve used clingfilm, peel off the top layer.)
2. Prepare your filling in a small-medium bowl. If your brie is soft enough to mix, then use as is. If it’s a bit firmer, then use a cheese grater to grate it into the bowl. Combine with the remaining ingredients except the water and balsamic vinegar.
3. Spread the filling evenly over the chicken almost until the edges. Carefully roll up the chicken (from the short side). You want it as tight as possible – use the bottom layer of plastic/clingfilm to help lift it. Once completely rolled, season the outside with salt and pepper and tightly wrap the whole roulade in clingfilm. Refrigerate for at least 30 minutes.
4. Gently remove the roulade from its plastic wrap. Heat a medium frying pan over high heat with a dash of olive oil and place the roulade in the pan, join-side down. Sear for a couple of minutes until brown before rotating 90 degrees; continue this until browned all around. I find it best to cover it with a lid during this process to prevent splatters!
5. At this point, reduce the heat to medium-low and pour in the boiling water. Cover the pan with a lid and allow the chicken to simmer for 5-6 minutes, turning once. Remove the pan from the heat and allow to rest, covered, for ~10 minutes.
7. Remove the chicken roulade to a chopping board to slice. Meanwhile, if you’re serving the chicken over salad, pour the balsamic vinegar into the pan and stir over medium heat until bubbling. Pour this dressing over the chicken/salad, serve and enjoy! 🙂
