I’ve been dying to post this keto chicken roulade recipe on the site; aside from being delicious, roulades always look so cool! The ultimate food porn, through and through. Something about meat in a spiral does it for me, I guess. I never had much luck maintaining the pretty circular shape of a roulade, let alone getting perfectly cooked chicken until I started using an immersion circulator instead of the oven. Game changer! Cooking sous vide makes this so freakin easy…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 1h 15 minutes ]
- 2 chicken breasts large, raw, boneless, skinless
- 1 1/2 cups fresh basil leaves
- 1/3 cup spinach frozen & thawed
- 1/4 cup Parmesan fresh, finely grated
- 1/4 cup olive oil
- 1 clove garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- Additional salt to taste
Preparation Method
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Prepare sous to vide water bath at 140 degrees Fahrenheit.
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Butterfly two chicken breasts.
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Place chicken breast between two sheets of plastic wrap. Using the flat side of meat tenderizer, flatten chicken down to 1/4 inch thickness.
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For the pesto, combine basil, spinach, Parmesan, olive oil, garlic, and salt in a food processor or blender.
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Pulse and scrape down sides to ensure all ingredients are thoroughly incorporated.
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Divide the pesto mixture between the two butterflied chicken breasts. Evenly distribute mixture on top of each breast.
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Roll up the chicken breast, starting at the narrowest edge and fold over like a jelly roll, enclosing the pesto as you go.
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Roll chicken roulade in multiple layers of plastic wrap (10-15) and secure each end by tightly twisting.
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Place chicken roulade in sous vides water bath for 1.5 hours.
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Remove chicken roulade from the water bath and remove plastic wrap.
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Place chicken roulade under the oven broiler on high for several minutes to get a golden color on the outside.
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Let meat rest 5-10 minutes and slice into 1-inch pieces to serve.
Enjoy it!!
Don’t forget to PIN it for later.
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