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

Begin by preheating your oven to 375°F. In a small bowl, soak a pinch of saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor.

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 using a meat mallet.

In a separate bowl, combine 1/2 cup of finely chopped pistachios, 1/4 cup of dried cranberries, 1 tablespoon of fresh parsley, and a pinch of salt and pepper.

Once the saffron has infused, mix it into the pistachio and cranberry mixture. Spread the filling evenly over the chicken breasts, leaving a small border around the edges.

Carefully roll each chicken breast tightly, securing it 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 on all sides until golden brown, about 3-4 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

While the chicken is baking, prepare the citrus beurre blanc by melting 1/2 cup of unsalted butter in a small saucepan over low heat.

Add the juice of 1 orange and 1 lemon, along with 1 tablespoon of white wine vinegar, and whisk until emulsified.

Season with salt and pepper to taste. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.

Serve the sliced roulades drizzled with the citrus beurre blanc and garnish with fresh herbs for an elegant presentation.