Elegant Chicken Roulade with Herb-Infused Cream and Roasted Vegetable Medley
Transform your leftover chicken into a stunning roulade, filled with a creamy herb mixture and served alongside a colorful roasted vegetable medley. This dish is perfect for special occasions, offering a sophisticated presentation and delightful flavors that will impress your guests.
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Begin by preheating your oven to 375°F. In a mixing bowl, combine 1 cup of cream cheese, 1/4 cup of fresh parsley, 1/4 cup of fresh chives, 1 tablespoon of lemon juice, and salt and pepper to taste.
Mix until smooth and well combined. Lay out 2 cups of leftover cooked chicken breasts on a clean surface and pound them to an even thickness using a meat mallet.
Spread the herb-infused cream mixture evenly over the chicken. Carefully roll the chicken tightly, securing it with kitchen twine or toothpicks.
Place the roulade seam-side down in a greased baking dish. In a separate bowl, toss 1 cup of diced bell peppers, 1 cup of zucchini, and 1 cup of cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper.
Arrange the vegetables around the chicken roulade in the baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is heated through and the vegetables are tender.
Once cooked, remove the roulade from the oven and let it rest for 5 minutes before slicing. Serve the sliced roulade on a platter, garnished with additional fresh herbs, alongside the roasted vegetable medley for a beautiful presentation.
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