Herb-Infused Chicken Roulade with Truffle Cream Sauce and Wild Mushroom Risotto

Begin by preheating your oven to 375°F. Next, place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

In a mixing bowl, combine the goat cheese, chopped fresh herbs, salt, and pepper, mixing until well blended.

Spread the herb and cheese mixture evenly over each chicken breast. Carefully roll each chicken breast tightly, securing the ends with kitchen twine.

Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken roulades for about 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 chicken is cooked through.

While the chicken is baking, prepare the wild mushroom risotto. In a saucepan, heat chicken broth and keep it warm over low heat.

In a separate large skillet, melt butter over medium heat and sauté the chopped onions until translucent.

Add Arborio rice and toast for 2 minutes, stirring frequently. Gradually add the warm chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

After about 15 minutes, add the sautéed wild mushrooms and continue cooking until the rice is creamy and al dente.

For the truffle cream sauce, combine heavy cream, truffle oil, and a pinch of salt in a small saucepan over low heat.

Stir gently until warmed through. Once the chicken is done, let it rest for 5 minutes before slicing.

To serve, place a generous scoop of wild mushroom risotto on each plate, top with sliced chicken roulade, and drizzle with truffle cream sauce.

Garnish with additional fresh herbs if desired.