Cranberry and Cream Cheese Chicken Roulades
with Roast Potatoes
With the big day so close we wanted to give you a bit of pre-match training. Tonight, you’re going to be practising how to make a roulade with traditional cranberry flavours. It’s dead simple and the perfect warm up to the 25th.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
30
Dried Cranberries
1
Broccoli
2
British Chicken Breasts
64
Philadelphia Cheese
(Contains Milk)
12
Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees and bring a large pot of water to the boil. Peel the potato and chop into equal (roughly 4cm) chunks. Roughly chop the dried cranberries. Cut the broccoli into bite-sized florets.
Pop your potato onto a baking tray. Evenly coat in a drizzle of oil, and season with a pinch of salt and a good grind of black pepper. Place in your oven , on the middle shelf, for 30-35 mins, until golden and crispy. Tip: If your potato finishes cooking before you're ready, just remove from your oven and pop them back in to heat up 5 mins before you serve!
To butterfly the chicken, lay each chicken breast on a chopping board, place your hand flat on top and slice into your chicken from the side, so that you can open it up like a book. Now place each chicken breast between two sheets of clingfilm and whack them with the bottom of a heavy saucepan until they are ½cm thick.
Season your chicken on both sides. Spread the Philadelphia cheese evenly over one side of each chicken breast and scatter your cranberries over the top. Tightly roll each chicken breast like a swiss roll (see photo). These are your roulades!
Heat a splash of oil in a non-stick frying pan on medium-high heat. Once hot, gently lay in your chicken roulades with the loose end facing downwards. Cook on each side for 1 minute to brown, then remove to a baking tray. Keep the pan and any remaining juices as we’ll use it to make the gravy later!
Place your chicken roulades on the top shelf of your oven for 20-25 mins or until completely cooked through. Tip: The chicken is cooked when it is no longer pink in the middle. Cook your broccoli in your boiling water for 4 mins before draining in a colander (reserve the drained water) and return the broccoli to the pot with the lid on, off the heat.
While your broccoli cooks put the frying pan you used for your chicken (with any remaining juices), back on medium-high heat. Once it’s hot add the flour and stir until you have a thick paste (add a bit more oil if you need to). Tip: Don't panic if it looks lumpy, it will be OK once you add the water!
Add the chicken stock pot then gradually add your reserved water (amount specified in the ingredient list), stirring constantly with a wooden spoon or whisk until you have a thick, lump free gravy. Simmer gently for a few minutes to reduce slightly if it looks too thick, or add a splash more water if it looks too thick. Cut your cranberry and cream cheese chicken roulades into 1cm thick slices and serve with the roast potatoes and broccoli. Enjoy!
