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Christmas Chicken & Stilton Roulade

Succulent chicken breast wrapped in delicate prosciutto, generously filled with rich stilton, sweet cranberry, and tender spinach. Finished with a velvety port and sage sauce for a festive flourish full of luxurious, seasonal flavour.

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Christmas Stilton & Chicken Roulade Landscape.jpg

Serves 4

More effort

Prep: 20 mins

Cook: 40 hrs

Ingredients

045055 Fresh Chicken Fillets

021106 Stilton Wedges

045062 Sliced Prosciutto Ham

262008 Stokes Cranberry Sauce

381003 Cooking Port

030016 Double Cream

Download recipe

013015 Unsalted Butter

ZBABY Fresh Spinach Leaves

ZSAGE Sage Leaves

BSHAL Banana Shallot

Christmas Chicken & Stilton Roulade

Ingredients

Method

step 1·
Butterfly and lightly pound chicken breast to 5mm thickness

step 2·
Lay prosciutto slices on cling film, and place chicken on top

step 3·
Season and add fresh spinach, cranberry sauce and stilton. Then roll chicken in cling film and leave to rest

step 4·
Heat oil and butter in a pan and carefully drop the chilled chicken into the pan to seal for 1-2 minutes and then add fresh sage leaves

step 5·
Remove from pan and place in oven at 170°C for 15-20 minutes

step 6·
Take out of oven and remove excess oil, add the chopped shallots and more chopped fresh sage, add port and reduce

step 7
·Pour in chicken jus, add a splash of cream, strain and finish with a couple knobs of butter

step 8·
Slice chicken and serve with your choice of sauce and sides

Christmas Chicken & Stilton Roulade

Ingredients

Method

step 1· Butterfly and lightly pound chicken breast to 5mm thickness

step 2· Lay prosciutto slices on cling film, and place chicken on top

step 3· Season and add fresh spinach, cranberry sauce and stilton. Then roll chicken in cling film and leave to rest

step 4· Heat oil and butter in a pan and carefully drop the chilled chicken into the pan to seal for 1-2 minutes and then add fresh sage leaves

step 5· Remove from pan and place in oven at 170°C for 15-20 minutes

step 6· Take out of oven and remove excess oil, add the chopped shallots and more chopped fresh sage, add port and reduce

step 7 ·Pour in chicken jus, add a splash of cream, strain and finish with a couple knobs of butter

step 8· Slice chicken and serve with your choice of sauce and sides

step 1·
Butterfly and lightly pound chicken breast to 5mm thickness

step 2·
Lay prosciutto slices on cling film, and place chicken on top

step 3·
Season and add fresh spinach, cranberry sauce and stilton. Then roll chicken in cling film and leave to rest

step 4·
Heat oil and butter in a pan and carefully drop the chilled chicken into the pan to seal for 1-2 minutes and then add fresh sage leaves

step 5·
Remove from pan and place in oven at 170°C for 15-20 minutes

step 6·
Take out of oven and remove excess oil, add the chopped shallots and more chopped fresh sage, add port and reduce

step 7
·Pour in chicken jus, add a splash of cream, strain and finish with a couple knobs of butter

step 8·
Slice chicken and serve with your choice of sauce and sides