Walnut-Crusted Cranberry Chicken Roulade Recipe
Prep Time:
45 minutes
Cook Time:
20 minutes
Servings:
2 Servings
Ingredients
  • 1 boneless skinless chicken breast, sliced in half lengthwise
  • 2 cups water
  • 2 tablespoons, plus ½ teaspoon kosher salt
  • 4 ounces goat cheese
  • ⅓ cup dried cranberry
  • 1 teaspoon finely chopped fresh rosemary
  • 2 garlic cloves, grated
  • 1 tablespoon Dijon mustard
  • ⅓ cup finely chopped walnuts, toasted
  • ¼ teaspoon black pepper
Directions
  1. Place the chicken in a bowl with the water and 2 tablespoons salt. Brine for at least 30 minutes or overnight.
  2. While the chicken brines, make the filling. In the bowl of a food processor, pulse the goat cheese, dried cranberries, and rosemary until the cranberries are thoroughly chopped.
  3. In a small bowl, mix together the garlic and Dijon.
  4. Preheat the oven to 350 F.
  5. Remove the chicken from the brine and place in a ziplock bag. Pound from the center out with a meat mallet until the meat is ½ inch thick.
  6. Transfer the chicken to a cutting board and season the chicken with ½ teaspoon salt and pepper on both sides.
  7. Spread the goat cheese mixture evenly on the chicken.
  8. Roll up the chicken and place on a parchment-lined baking sheet, seamed-side down.
  9. Spread the Dijon mixture on the top of the chicken.
  10. Top the chicken with the walnuts, pressing the tops and making sure they're thoroughly coated.
  11. Bake in the oven for 20 to 30 minutes.
  12. Let rest for 10 minutes before serving.