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
Prepare sous to vide water bath at 140 degrees Fahrenheit.
Butterfly two chicken breasts.
Place chicken breast between two sheets of plastic wrap. Using the flat side of meat tenderizer, flatten chicken down to 1/4 inch thickness.
For the pesto, combine basil, spinach, Parmesan, olive oil, garlic, and salt in a food processor or blender.
Pulse and scrape down sides to ensure all ingredients are thoroughly incorporated.
Divide the pesto mixture between the two butterflied chicken breasts. Evenly distribute mixture on top of each breast.
Roll up the chicken breast, starting at the narrowest edge and fold over like a jelly roll, enclosing the pesto as you go.
Roll chicken roulade in multiple layers of plastic wrap (10-15) and secure each end by tightly twisting.
Place chicken roulade in sous vides water bath for 1.5 hours.
Remove chicken roulade from the water bath and remove plastic wrap.
Place chicken roulade under the oven broiler on high for several minutes to get a golden color on the outside.
Let meat rest 5-10 minutes and slice into 1-inch pieces to serve.
Don’t forget to PIN it for later.