Pistachio Chicken Roulade with cheesy polenta may sound like a restaurant-style dish, but don’t be fooled—it’s easier to make than you think! This recipe combines juicy chicken,with a pistachio filling, and creamy cheesy polenta for a meal that’s as elegant as it is approachable. Whether you're cooking for a special occasion or just want to elevate your weeknight dinner, this dish is sure to impress without the stress.
Pistachio Chicken Roulade
Ingredients
5 x 200g Chicken thigh fillets, deboned
300g Pistachio's, shelled
150g Butter
600g Breadcrumbs
25g Lemon zest
10g Thyme
25g Dijon mustard
200g Baby spinach
Method
Heat a dry pan over medium heat. Add the pistachios and dry fry for 1–2 minutes, stirring occasionally, until fragrant and lightly toasted. Remove from heat and let them cool.
In a blender or food processor, add the toasted pistachios, butter, breadcrumbs, lemon zest, thyme and dijon mustard. Pulse until well combined but still slightly textured. Season with salt and pepper to taste.
Place the chicken thighs between two sheets of plastic wrap. Using a mallet or rolling pin, gently pound the chicken until evenly flattened to about 1 cm thick. Lightly season both sides with salt and pepper.
Lay the flattened chicken on a piece of plastic wrap. Spread a layer of pistachio butter on top then arrange the baby spinach leaves evenly over the surface.
Carefully roll the chicken into a tight log. Wrap it in multiple layers of plastic wrap, twisting the ends securely to hold its shape.
Place 2–3 wrapped roulades into sous vide bags and vacuum seal them tightly. Preheat a water bath to 60°C. Submerge the vacuum-sealed roulades and cook for 1.5 hours.
If you don't have a sous vide then you can follow this recipe:
Fill a pot with water and heat it on the stove, monitoring the temperature with a thermometer. Keep it steady at 60° by adjusting the burner.
Instead of vacuum sealing, place the roulades in a ziplock bag, lower them into the water to push out air, then seal the bag just before it’s fully submerged.
Keep an eye on the water temperature, adjusting the heat as needed. If it cools down, add warm water; if it gets too hot, add ice cubes. Cook for 1.5 hours.
Remove the roulades from the water bath and unwrap them completely. Lightly season with salt, pepper, and fresh thyme.
Heat a grill pan or skillet over medium-high heat. Sear the roulades for about 5 minutes, turning occasionally, until golden brown. Serve immediately to maintain juiciness.
Creamy Cheesy Polenta
Ingredients
500ml Vegetable stock
100ml Milk
100g Polenta
50g Parmigiano Reffiano cheese, grated
30g Butter
Pinch of salt and pepper
Method
In a saucepan, bring the stock and milk to a gentle simmer over medium heat. Season lightly with some salt.
Gradually whisk in the polenta in a thin stream to prevent lumps from forming. Reduce heat to low.
Continue stirring with a whisk or wooden spoon for about 15–20 minutes, until the polenta thickens and becomes soft. If it gets too thick, add a splash of warm water or milk.
Once the polenta is tender, stir in the butter and grated cheese until fully melted and creamy. Adjust seasoning with salt and black pepper.
Note:
Slice your roulade into three equal pieces, cutting at a slight angle for a refined presentation. Spoon the creamy polenta into the center of the plate and gently flatten it to create a base. Arrange the sliced chicken roulade on top, allowing the layers to show beautifully. Serve with a side of roasted vegetables for added color and flavor, then finish with a drizzle of rich jus for the perfect balance of texture and taste.
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