Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce

Chicken when rolled up like this never looked or tasted so good and is a great way to do something different for dinner

A flavor-packed Chicken Roulade will  never fail to impress your family or dinner guests.  When served on a bed of sweet potato mash and drizzled with Orange Cointreau sauce, you will not want the meal to end.

The Cointreau sauce adds a wonderful sweetness to both the chicken and the sweet potato mash and you will definitely be looking for ‘seconds’, so you better be quick.

Print Recipe

Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce

Prep Time

40 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 4 Chicken Fillets butterflied breast fillets
• 250 g Cherry Bocconcini
• 100 g Baby Spinach
• 150 g Mushrooms sliced
• 300 g Sun-Dried Tomatoes chopped
• 8 slices Prosciutto thinly sliced

Sweet Potato Mash

• 850 g Sweet Potatoes peeled and cut into 2cm cubes
• 1/2 cup Milk
• 3 tbsp Butter

Orange Cointreau Sauce

• 1/2 cup Caster Sugar
• Lemon Zest from 1 lemon
• Orange Zest from 1 orange
• Orange Juice from 1 orange
• 2 tbsp Cointreau Liqueur

Prep Time 40 minutes Cook Time 45 minutes Servings people Ingredients 4 Chicken Fillets butterflied breast fillets 250 g Cherry Bocconcini 100 g Baby Spinach 150 g Mushrooms sliced 300 g Sun-Dried Tomatoes chopped 8 slices Prosciutto thinly sliced Sweet Potato Mash 850 g Sweet Potatoes peeled and cut into 2cm cubes 1/2 cup Milk 3 tbsp Butter Orange Cointreau Sauce 1/2 cup Caster Sugar Lemon Zest from 1 lemon Orange Zest from 1 orange Orange Juice from 1 orange 2 tbsp Cointreau Liqueur

Instructions

1. Preheat oven to 180°C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap.
3. Top each chicken breast with bocconcini cheese, mushrooms, a layer of spinach and a few semi-dried tomatoes.
4. Roll up each chicken breast keeping the filling inside. Use toothpicks to hold together as required and to pin ends together
5. Wrap each chicken breast in a single layer of prosciutto
6. Place the chicken breasts on a baking tray, lined with baking paper and put in the oven for about 45 minutes.
7. Once the chicken is cooked, gently slice each breast into 2cm thick slices and and place of bed of sweet potato mash and drizzle with orange cointreau sauce.

Sweet Potato Mash

1. Place sweet potato in a microwave-proof dish. Add about 1/4 cup of water.
2. Microwave on High for 10-15 minutes or until tender.
3. Drain and roughly mash. Taste and season with salt and pepper
4. Mix through milk and butter while mashing until smooth consistency

Orange Cointreau Sauce

1. Place the sugar, lemon and orange zest, orange juice and ¼ cup water in a saucepan over medium heat and stir to dissolve the sugar.
2. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes.
3. Remove from the heat and stir in the Cointreau.