Red Pesto Chicken Roulade & Green Pea puree

This Red pesto, spinach and emmental-stuffed chicken roulade on a bed of pea puree makes a great main course for a date night dinner

Course Main Course

Cuisine French

Keyword chicken, oven-baked, peas, pesto

Prep Time 40

Cook Time 35

Total Time 1 15

Servings 2

Calories 790kcal

Bring to a boil 800ml / 4 cups of water in a sauce pan and as it starts to boil add 1 tsp of salt and the frozen peas.
Wait for the water to come back to a boil and let them boil for 5 minutes
Then strain the peas, run cold water over them and place them in a bowl with cold water until you're ready to blend them,
Next, dissolve the bouillon cube or prepare the stock.
Strain the peas and place them in a blender, turn it on and while running add the chicken stock until smooth. At which point you can add the butter and blend it until smooth.
Taste for salt and adjust based on your preference.

Take a sharp knife and use it to remove the bone of the chicken legs while keep it all in one piece (watch the video for a step-by-step guide)
Once removed make light superficial cuts on the surface of the meat and then move to next step.
Add 2 spoons of pesto on each piece and spread it very well then place the emmental slice on top with the spinach leaves with the stems cut out.
Now roll the chicken starting from the side where you placed the spinach.
Use butcher's twine to tie the chicken in 3-4 places and coat them generously with salt.
At thins point you can preheat your oven at 200°C / 400°F
Place the chicken in an heated oven-safe pan on medium heat with a bit of oil and sear them on all sides for about 3 minutes. Then take the pan as is and place it in the preheated oven and let it cook for 15-20min
Take te chicken out, let it cool for 10 minutes before portioning it for serving.
Cut off the ends, remove the twine and then cut each piece into 3 equally sized segments.
Plate it on a bed of the pea puree topped with thin slices of cherry tomatoes, Fresno chilies, and flakey salt.