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How to make it

  • • Cut the mini-fillets off the chicken breasts and reserve. Season the larger chicken breasts with salt and freshly ground black pepper and place between two sheets of cling film and use a meat mallet or rolling pin to flatten the meat as thin as possible.
  • • Place the reserved chicken mini-fillets, goats' cheese, cream, sun-blushed tomatoes and basil into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
  • • Spread the chicken and goats' cheese mixture over each of the flattened chicken breasts, leaving a clear gap around the bottom edge of the meat. Roll the chicken up into a sausage shape, then wrap up in cling film. Wrap this in aluminium foil.
  • • Place the parcel into a large pan of simmering water and poach for 25 minutes, or until the chicken is completely cooked through.
  • • Once poached, remove the chicken from the wrapping and pat dry with kitchen paper. Cut the top and bottom ends off to tidy the roll, then cut into rounds, as you would a roulade.
  • • For the red pepper dressing, place the red pepper, mustard, vinegar, olive oil and tarragon into a clean food processor and blend for 2-3 minutes, until very smooth.
  • • To serve, place a handful of watercress onto two plates. Place a slice of the poached chicken roll onto the watercress and drizzle over the red pepper dressing.

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  • nativeprincess 9 years ago
    Very nice recipe :)
    Was this review helpful? Yes Flag
  • 22566 9 years ago
    Excellent first recipe...
    Looking forward to many more.
    Hope your enjoy your stay here,you will find many fine recipes,and some very fine people.
    Kind Regards
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