Colorful, flavorful, and full of life—this chicken roulade is packed with veggies and set against a sunny polenta mountain 
Colorful, vibrant, and bursting with flavor, this chicken roulade is a feast for the senses and a celebration of wholesome, hearty cuisine.
Tender chicken breast is carefully butterflied and rolled around a vibrant medley of fresh, sautéed vegetables, creating a harmonious blend of textures and tastes in every bite. The filling is a symphony of colors—bright bell peppers, earthy spinach,
sweet carrots, and a touch of garlic—infused with herbs that elevate the dish to gourmet perfection. Once assembled,
the roulade is seared to golden-brown perfection, locking in its juices, and then baked to ensure a tender, melt-in-your-mouth finish.
Ingredients
Chicken breast – 1, butterflied
S
Red & yellow peppers – 20g, diced
Grated cheese – 1 tbsp
Pancetta or prosciutto – 3 slices
Polenta cake – 1 round (50g)
Fried onions – 1 tbsp
Demi-glace – 2 tbsp
Yellow corn purée – 3 tbsp
Preparation
Sauté spinach and peppers, mix with cheese.
Roll into chicken, wrap in pancetta, roast at 180°C for 20 min.
Plate with warm polenta, fried onions, and corn purée.
Drizzle demi-glace around and decorate.