Cranberry and Cream Cheese Roulades with Roast Potatoes

Nutrition per serving

Calories558 kcal
Protein56.3 g
Carbs45.7 g
Fats15.8 g
Saturated Fat3.7 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2 g
Sugars8.3 g
Fiber5.8 g
Sodium1,844 mg

Ingredients

Potatoes, white, flesh and skin
Chicken Breast
Dried Cranberries
Broccoli florets
Wheat flour, white, all-purpose
Chicken Stock Cube
Cream Cheese
Olive Oil
Preparations
  1. Preheat the oven to 180 C (356 F)
  2. Peel/chop the potatoes into 4cm pieces.
  3. Chop the cranberries.
  Cooking Instructions
  1. Parboil the potatoes in a pot of boiling water for 4 minutes. Drain, return to the pot, put a lid on and shake to fluff up the edges.
  2. Transfer the potatoes to a lightly greased baking tray, then toss in a little oil to evenly coat the potatoes and sprinkle over a pinch of salt and pepper. Evenly spread into a single layer before cooking near the top of the oven for about 20 minutes until golden brown and crispy.
  3. Meanwhile, place the chicken breast between 2 pieces of cling-film and gently beat with a rolling pinto hammer the chicken flat to about 1cm thickness. Evenly spread the cream cheese over one side of the chicken, then scatter over the chopped cranberries with a pinch of salt and pepper, before tightly rolling up the chicken into a cylinder.
  4. Heat ½ a tbsp of oil in a frying pan over high heat. Place the chicken seamed side down to seal, then cook each side for about a minute until browned. Transfer the chicken to a baking tray, move the potatoes to the middle shelf and cook the chicken near the top of the oven for 15-20 minutes until cooked through/no longer pink in the middle.
  5. Keep the pan with the chicken juices for the gravy and cook the broccoli in boiling water for about 3 minutes until tender but crisp. Drain the broccoli, but keep 100ml of the broccoli water for the gravy. Set the broccoli aside in a bowl.
  6. Place the frying pan with the chicken juices on medium-high heat. Stir in the flour and stir into a smooth paste. Add the stock pot and slowly add 100ml of the broccoli water while constantly stirring into a smooth gravy.
  7. Serve the chicken with the potatoes and broccoli on the side with the gravy poured over the top.