Herb-Infused Chicken Roulade with Roasted Garlic Cream Sauce
This elegant chicken roulade is filled with a vibrant herb mixture and served with a luscious roasted garlic cream sauce, making it a standout dish for any occasion. The unique presentation and exceptional flavor will impress your guests and elevate your home cooking.
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Preheat your oven to 375°F (190°C).
In a small bowl, combine 1/4 cup of fresh parsley, 1/4 cup of fresh basil, 1/4 cup of fresh chives, and 1/4 cup of grated Parmesan cheese.
Place 2 boneless, skinless chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.
Spread the herb mixture evenly over the chicken breasts, leaving a small border around the edges.
Carefully roll each chicken breast tightly, starting from one end, and secure with kitchen twine or toothpicks.
Season the outside of the roulades with salt and pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken roulades for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
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While the chicken is baking, prepare the roasted garlic cream sauce by roasting 1 head of garlic in the oven for 30 minutes until soft.
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Squeeze the roasted garlic cloves into a saucepan, add 1 cup of heavy cream, and simmer over low heat for 5-7 minutes.
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Stir in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, then remove from heat.
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Once the chicken is done, let it rest for 5 minutes before slicing into rounds.
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Serve the chicken roulade slices drizzled with the roasted garlic cream sauce and garnish with additional fresh herbs if desired.
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