Never made a roulade before? Our simple instructions will make you a chef that will impress all your dinner companions!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preheat the oven to 450°F (to roast the veggies and roulades). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, finely chop the cranberries. Toss the broccoli on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.
Meanwhile, carefully slice into the centre of each chicken breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.
Cut the twine into six equal pieces (12 pieces for 4 people). Spread the cream cheese over the chicken. Sprinkle over with the cranberries. Tightly roll up the chicken. Tie 3 pieces of twine tightly around each roulade.
COOK ROULADES Heat a large pan over medium-high heat. Add a drizzle of oil, then the roulades. Cook until golden-brown, 1-2 min per side. Transfer to the baking sheet with broccoli. Roast in the oven until the chicken is cooked through, 6-8 min. (TIP: Cook to a minimum internal temperature of 175°F.)
Slice the roulades into 1/2-inch rounds. Divide the roasted potatoes, roasted broccoli and the chicken between plates.