🍽️ Chicken Roulade with Truffle-Parmesan Beurre Blanc

Served with Crispy Hasselback Potatoes

A luxurious and flavorful dish combining tender chicken, a velvety truffle-Parmesan sauce, and perfectly roasted potatoes.

🐔 For the Chicken Roulade

Ingredients:

2 large boneless, skinless chicken breasts

1 cup fresh spinach, wilted and squeezed dry

½ cup shredded Gruyère or Mozzarella cheese

2 tbsp cream cheese

1 clove garlic, minced

Salt & freshly ground black pepper, to taste

1 tsp smoked paprika

2 tbsp olive oil

Kitchen twine (for tying)

Instructions:

1. Butterfly and Flatten:
   Place each chicken breast between sheets of plastic wrap and pound to an even ¼-inch thickness.
2. Prepare the Filling:
   In a bowl, mix spinach, shredded cheese, cream cheese, garlic, salt, pepper, and paprika.
3. Assemble the Roulade:
   Spread the filling evenly over each chicken breast. Roll up tightly and secure with kitchen twine.
4. Sear the Roulades:
   Heat olive oil in a skillet over medium-high heat. Sear the roulades on all sides until golden brown (2–3 minutes per side).
5. Bake:
   Transfer the roulades to a 375°F (190°C) oven and bake for 15–20 minutes or until the internal temperature reaches 165°F (74°C). Rest before slicing.

🧈 For the Truffle-Parmesan Beurre Blanc

Ingredients:

¼ cup dry white wine

2 tbsp finely minced shallots

½ cup heavy cream

½ cup cold unsalted butter, cubed

¼ cup grated Parmesan cheese

1 tbsp truffle oil (or 1 tsp truffle paste)

1 tsp lemon juice

Salt & white pepper, to taste

Instructions:

1. Reduce Wine and Shallots:
   In a small saucepan, simmer white wine and shallots over medium heat until reduced by half.
2. Add Cream:
   Stir in heavy cream and reduce slightly until thickened.
3. Whisk in Butter:
   Lower the heat and whisk in cold butter, one cube at a time, until emulsified and smooth.
4. Finish the Sauce:
   Stir in Parmesan, truffle oil, lemon juice, salt, and white pepper. Keep warm over very low heat or in a bain-marie.

🥔 For the Hasselback Potatoes

Ingredients:

4 medium Yukon Gold potatoes

3 tbsp melted butter

2 tbsp olive oil

Salt & black pepper, to taste

½ cup sour cream

2 tbsp chopped fresh chives

¼ cup chopped crispy bacon (optional)

Instructions:

1. Preheat Oven:
   Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
2. Slice Hasselback-Style:
   Place a potato between two chopsticks or wooden spoons. Slice thin slits across the potato, stopping ¾ of the way down to keep the base intact.
3. Season and Roast:
   Brush with melted butter and olive oil, season with salt and pepper, then roast for 45–50 minutes until crisp on the edges and tender inside.
4. Garnish:
   Serve hot with sour cream, chives, and bacon crumbles.

✨ Serving Suggestion:

Slice the roulade and fan it out on the plate. Drizzle generously with the truffle-Parmesan beurre blanc, and place a golden Hasselback potato beside it. Garnish with microgreens or a sprinkle of Parmesan for an elegant finish.