Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce
|
|
Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce
|
| Servings | Prep Time |
| 4people | 40minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 4 Chicken Filletsbutterflied breast fillets
- 250g Cherry Bocconcini
- 100g Baby Spinach
- 150g Mushroomssliced
- 300g Sun-Dried Tomatoeschopped
- 8slices Prosciuttothinly sliced
Sweet Potato Mash
- 850g Sweet Potatoespeeled and cut into 2cm cubes
- 1/2cup Milk
- 3tbsp Butter
Orange Cointreau Sauce
- 1/2cup Caster Sugar
- Lemon Zestfrom 1 lemon
- Orange Zestfrom 1 orange
- Orange Juicefrom 1 orange
- 2tbsp Cointreau Liqueur
Instructions
- Preheat oven to 180°C.
- 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.
- Top each chicken breast with bocconcini cheese, mushrooms, a layer of spinach and a few semi-dried tomatoes.
- Roll up each chicken breast keeping the filling inside. Use toothpicks to hold together as required and to pin ends together
- Wrap each chicken breast in a single layer of prosciutto
- Place the chicken breasts on a baking tray, lined with baking paper and put in the oven for about 45 minutes.
- 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
- Place sweet potato in a microwave-proof dish. Add about 1/4 cup of water.
- Microwave on High for 10-15 minutes or until tender.
- Drain and roughly mash. Taste and season with salt and pepper
- Mix through milk and butter while mashing until smooth consistency
Orange Cointreau Sauce
- 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.
- Bring to the boil, then reduce heat to low and simmer for 2-3 minutes.
- Remove from the heat and stir in the Cointreau.