A simple chicken roulade filled with leeks and garlic. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 4 chicken breasts, butterflied
- 1 leek, cut in half lengthways and finely sliced
- 2 garlic cloves, finely sliced
- 50 g1¾ oz butter
- 1 lemon zest
Method: How to make Chicken roulade
1
Start by making the filling. Melt the butter in a pan and soften the leeks and garlic over a low heat.
2
Stir in the lemon zest and cook for a further minute, then remove from the heat.
3
Place your chicken breast inbetween two sheets of cling film, and flatten out with a rolling pin.
4
Remove the top layer of cling film and spoon over a thin layer of the leeks.
5
Roll up the chicken and wrap in the cling film, twist the ends and tie together to form a sausage shape. Repeat for the remaining 3 breasts.
6
Poach in a pan of boiling water for 15 minutes.
7
Serve with basmati rice and thyme roasted vegetables.
