Chicken Roulade with Mango Chutney & Pomme Bouchon
Entrée

Recipe by Chef Christian Romeo of Braised Kitchen, Tulare, CA.

Yields4 Servings
Chicken
 4 chicken breasts
 6 carrot sticks
 6 asparagus spears
 1 cup pistachios, finely crushed
 Chicken stock, to attach pistachios to chicken
 Olive oil
Sauce
 1 shallot, minced
 1 tbsp olive oil
 1 lemon, both zest and juice
 lime, both zest and juice
 orange, both zest and juice
 1 cup white wine
 1 cup heavy cream
Pomme Bouchon
 4 large potatoes
 ½ cup butter
 ½ cup water
 Salt & pepper to taste
Mango Chutney
 2 tbsp olive oil
 ½ onion, minced
 ½ red bell pepper, diced small
 1 tsp ginger, minced
 1 tsp garlic, minced
 1 fresh mango, diced
 1 tsp granulated sugar
 ¼ cup apple cider vinegar
 Cilantro sprouts, optional
Chicken
1

Preheat the oven to 350°F.

2

Butterfly and pound chicken breasts to your desired thickness.

3

Chop carrots and asparagus into approximately 3” sticks. Divide into four equal parts.

4

Place carrots and asparagus on each chicken breast and roll tightly to make a roulade.

5

Sear roulade with oil until browned on all sides.

6

Finish cooking in a preheated oven, about 5 minutes or until internal temperature reaches 160°F.

7

Baste chicken with chicken stock and roll chicken breasts in pistachios before serving. Set aside until ready to serve.

Sauce
8

Sauté shallot in oil.

9

Add citrus juices and wine, cooking until reduced to half.

10

Add zest and heavy cream then simmer until warm, approximately 3 minutes. Set aside until ready to serve.

Pomme Bouchon
11

Peel potatoes, cut the top and bottom, then cut with a 3” round cookie cutter or trim with a knife to make a round cylinder shape.

12

Place flat end down in a pan with butter, salt, pepper, and water. Cook until water evaporates and butter has browned the bottom of the potatoes.

13

Serve potato browned side up. Set aside until ready to serve.

Mango Chutney
14

Sauté vegetables, ginger and garlic in oil until a light brown color.

15

Add mango, cook for 5 minutes.

16

Add sugar and caramelize until it reaches a golden brown color.

17

Add vinegar and cook for 10 minutes on low heat. Set aside until ready to serve.

Plating
18

Add a quarter of the sauce to a plate. Arrange chicken on top of the sauce, with the potato next to it.

19

Garnish with mango chutney and sprouts (if using).

Ingredients

Chicken
 4 chicken breasts
 6 carrot sticks
 6 asparagus spears
 1 cup pistachios, finely crushed
 Chicken stock, to attach pistachios to chicken
 Olive oil
Sauce
 1 shallot, minced
 1 tbsp olive oil
 1 lemon, both zest and juice
 lime, both zest and juice
 orange, both zest and juice
 1 cup white wine
 1 cup heavy cream
Pomme Bouchon
 4 large potatoes
 ½ cup butter
 ½ cup water
 Salt & pepper to taste
Mango Chutney
 2 tbsp olive oil
 ½ onion, minced
 ½ red bell pepper, diced small
 1 tsp ginger, minced
 1 tsp garlic, minced
 1 fresh mango, diced
 1 tsp granulated sugar
 ¼ cup apple cider vinegar
 Cilantro sprouts, optional

Directions

Chicken
1

Preheat the oven to 350°F.

2

Butterfly and pound chicken breasts to your desired thickness.

3

Chop carrots and asparagus into approximately 3” sticks. Divide into four equal parts.

4

Place carrots and asparagus on each chicken breast and roll tightly to make a roulade.

5

Sear roulade with oil until browned on all sides.

6

Finish cooking in a preheated oven, about 5 minutes or until internal temperature reaches 160°F.

7

Baste chicken with chicken stock and roll chicken breasts in pistachios before serving. Set aside until ready to serve.

Sauce
8

Sauté shallot in oil.

9

Add citrus juices and wine, cooking until reduced to half.

10

Add zest and heavy cream then simmer until warm, approximately 3 minutes. Set aside until ready to serve.

Pomme Bouchon
11

Peel potatoes, cut the top and bottom, then cut with a 3” round cookie cutter or trim with a knife to make a round cylinder shape.

12

Place flat end down in a pan with butter, salt, pepper, and water. Cook until water evaporates and butter has browned the bottom of the potatoes.

13

Serve potato browned side up. Set aside until ready to serve.

Mango Chutney
14

Sauté vegetables, ginger and garlic in oil until a light brown color.

15

Add mango, cook for 5 minutes.

16

Add sugar and caramelize until it reaches a golden brown color.

17

Add vinegar and cook for 10 minutes on low heat. Set aside until ready to serve.

Plating
18

Add a quarter of the sauce to a plate. Arrange chicken on top of the sauce, with the potato next to it.

19

Garnish with mango chutney and sprouts (if using).

Chicken Roulade with Mango Chutney & Pomme Bouchon

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