Chicken Roulade Recipe

Chicken roulade with semi dried tomato, brie and chives on roquette pesto polenta and trio of mustard creme recipe 
 
Courtesy of Rodney Smith, Chef at Boardwalk Restaurant and Bar, Peppers Blue on Blue Resort

Ingredients

2 large chicken breasts skin off
50g semi dried tomatoes 
¼ bunch chives 
100g pork crépinette 
50g jindi tripe cream brie
80ml cream
20g butter
20g roquette pesto 
5g hot English mustard 
10g Dijon mustard 
5g mustard seeds
1 eschallot
10ml brandy 
100g polenta

Method

1. Butterfly the chicken breasts then lay on the crépinette, fill with semi dried tomatoes, chives and sliced brie. Roll the chicken with the crépinette tightly. Refrigerate.

2. Polenta: In a pot bring the butter and cream to the boil then slow stir in the polenta until it is a cream mash potato consistency. Then fold in pesto and let stand covering with glad wrap.

3. Heat a pan with olive oil and panfry the chicken until all sides are golden brown.

4. Remove from the pan and place in the oven on 180C for 10-11 minutes.

5. Sauce: Using the same pan, sweat the chopped eschallot then add mustard seeds, deglaze with the brandy add cream and reduce. Finish off with the hot English and Dijon mustard to taste, salt and pepper.