Chicken Roulade Stuffed With Apricots, Carrots and Lemon

Name: Chicken Roulade Stuffed With Apricots, Carrots and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: International
Ingredients: 6 large chicken breasts; 50g dried apricots; 2-3 (150g) carrots– peeled and roughly chopped; Zest and juice 1 lemon; 3 cloves garlic – peeled; 50g toasted slivered almonds; 100g baby spinach; Salt and freshly ground black pepper; 2 red peppers; 2 yellow peppers; 2 courgettes; 2 red onions; 2 tbsp olive oil; Salt and pepper

Over a year ago 19,129 views

Prep: 15 mins

Cook: 30 mins

Serves: 6

Main Course

Ingredients

6 large chicken breasts
50g dried apricots
2-3 (150g) carrots– peeled and roughly chopped
Zest and juice 1 lemon
3 cloves garlic – peeled
50g toasted slivered almonds
100g baby spinach
Salt and freshly ground black pepper
2 red peppers
2 yellow peppers
2 courgettes
2 red onions
2 tbsp olive oil
Salt and pepper

Accompaniment

Description

Indulge in the vibrant flavors of succulent chicken roulade, beautifully stuffed with a delightful mixture of sweet apricots, tender carrots, and zesty lemon. This dish not only bursts with color but also offers a perfect balance of taste and texture, making it a stunning centerpiece for any meal. Serve it garnished with fresh baby spinach and elegant carrot ribbons for a visually appealing presentation that will impress your guests and elevate your dining experience.

Method

1
Preheat the oven to 200C/400F/Gas mark 6.
2
Lay the chicken breasts, spaced apart on a work surface covered with cling film.
3
Cover with more cling film, then using a rolling pin, gently flatten.
4
Place all the stuffing ingredients in the food processor and gently pulse together to form a chunky pate.
5
Spread this pate evenly over the chicken breasts, then roll up starting at the narrow end to enclose the filling securing with string.
6
Cover with baking parchment and then foil.
7
Chop roasting vegetables into large chunks and place in roasting tin lined with baking parchment paper.
8
Season and drizzle over olive oil.
9
Sit chicken parcels on top of the vegetables and bake for 30 minutes.
10
Rest chicken roulades for 5 minutes before removing the foil and paper.
11
Slice diagonally into 1 cm pieces.