Saffron-Infused Chicken Roulade with Pistachio-Cranberry Couscous and Citrus Beurre Blanc

Begin by preheating your oven to 375°F. In a small bowl, combine 1/4 teaspoon of saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes.

Meanwhile, place 2 boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

In a mixing bowl, blend 4 ounces of cream cheese, 1/4 cup of chopped fresh parsley, 1 tablespoon of lemon zest, and a pinch of salt and pepper until smooth.

Spread the cream cheese mixture evenly over the chicken breasts. Carefully roll each chicken breast tightly, securing with kitchen twine or toothpicks.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades for 3-4 minutes on each side until golden brown.

Pour the saffron infusion over the chicken and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the couscous by cooking 1 cup of couscous according to package instructions.

Once cooked, fluff with a fork and stir in 1/4 cup of chopped pistachios, 1/4 cup of dried cranberries, and a pinch of salt.

For the citrus beurre blanc, melt 1/2 cup of unsalted butter in a saucepan over medium heat. Add 1/4 cup of white wine, 1 tablespoon of lemon juice, and 1 tablespoon of orange juice.

Whisk continuously until the sauce thickens slightly. Once the chicken is done, let it rest for 5 minutes before slicing.

Serve the chicken roulade on a bed of pistachio-cranberry couscous, drizzled with the citrus beurre blanc for an elegant presentation.