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Cranberry and Cream Cheese Roulades

Cranberry and Cream Cheese Roulades

with Roasted Potatoes and Broccoli

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Never made a roulade before? Our simple instructions will make you a chef that will impress all your dinner companions!

Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

340 g

Yukon Potato

227 g

Broccoli, florets

4 tbsp

Cream Cheese

(ContainsMilk/Lait)

28 g

Dried Cranberries

1 unit

Butcher's Twine

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2640 kJ
Calories631 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate64 g
Sugar22 g
Dietary Fiber8 g
Protein48 g
Cholesterol144 mg
Sodium391 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the veggies and roulades). Start prepping when the oven comes up to temperature!

2

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.

3

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.

4

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.

5

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.

6

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.)

7

Slice the roulades into 1/2-inch rounds. Divide the roasted potatoes, roasted broccoli and the chicken between plates.