Recipe: Rolled & Poached Chicken Breast

This one by Lipstick and Cake, filled with roast pumpkin, asparagus and feta and shot with the rocket, cherry tomato and fennel salad.
This one by Lipstick and Cake, filled with roast pumpkin, asparagus and feta and shot with the rocket, cherry tomato and fennel salad.

This afternoon I’d like to share a recipe with you for a heart-friendly rolled and poached chicken breast that was not only very easy but also healthy and fancy looking! That ticks all my boxes when it comes to food.

As you would know, I recently attended a cooking class hosted by Brand Meets Blog for the Heart Foundation. The class was held to educate bloggers about healthy food and the health message of the Heart Foundation, and also to build some ongoing relationships between the Heart Foundation and bloggers.

After posting a photo of the dish we made, I was asked for the recipe so here it is.

Rolled and poached chicken breast made by me and filled with feta, roast capsicum and roast eggplant.

Rolled and poached chicken breast made by me and filled with feta, roast capsicum and roast eggplant.

Rolled and Poached Chicken Breast

A Heart Foundation approved meal created by Sydney Cooking School.

Recipe altered to serve 4 adults.
Preparation Time: 10 minutes
Cooking Time: 30 minutes

You Will Need

  • Cling wrap
  • A large pot of water
  • Foil
  • A sharp knife

Ingredients

  • 4 single chicken breasts
  • Herbs of your choice (we used smoked paprika, basil & pepper. I’d use Italian herbs next time)
  • Your choice of fillings. Suggestions: asparagus, baby spinach, roast capsicum, roast pumpkin, roast eggplant, caramelised onion, reduced fat ricotta (I want to put olives and rosemary in mine next time)

Method

  1. Fill your pot with water and heat to just under simmering. I asked and this means there are “fish eye” bubbles on the bottom of the pan and slowly rising to the surface, but not bubbling on the surface.
  2. Slice most of the way through the chicken breast from the side and open it up to create an even thickness and a larger surface area. 
  3. Put a large sheet of foil down on the bench, with a large sheet of cling wrap on top.
  4. Spread your herbs generously over the cling wrap.
  5. Put your chicken down, opened up, onto the cling wrap.
  6. Place your chosen fillings in a line across the centre of the chicken breast. Don’t overfill.
  7. Roll up the sides of your chicken breast to cover the fillings and roll the breast around the cling wrap to collect all the herbs.
  8. Pull your rolled chicken breast towards yourself and pull the cling wrap over it, then roll to the end of the cling wrap.
  9. Twist the ends to create a chicken bon bon
  10. Without letting go of the twisted cling wrap ends, pull it back towards yourself and do the same with the foil
  11. When twisting the ends of the foil, be sure to twist them firmly in opposite directions to each other, this will hold the chicken firmly in its sausage shape.
  12. Pop in the just-under-simmering water and leave for 20 minutes.
  13. Remove from the water and allow to cool for 5-10 minutes
  14. Chop up into slices and serve!

Apart from being incredibly easy and good for you, the beauty of this recipe is you can actually leave the chicken breast in the water for longer than 20 minutes. The chef advised you can leave it for 3 hours even without ruining it! This is wonderful for when your dinner guests are running late, which mine always are.

This one by Lipstick and Cake, filled with roast pumpkin, asparagus and feta and shot with the rocket, cherry tomato and fennel salad.

This one by Lipstick and Cake, filled with roast pumpkin, asparagus and feta and shot with the rocket, cherry tomato and fennel salad.

Enjoy!

Disclaimer: I have not been paid by the Heart Foundation to share this recipe. I was given dinner and a cooking class for free with no obligation of writing about it. You can trust us to be frank with you at KK&T. Promise 😉

Featured image taken by Lipstick and Cake and it was better than mine 😛 Used with permission

  • http://twitter.com/melissasavage Melissa Savage

    Looks only as complicated as your filling, ie, if you want roast pumpkin, that’s slightly painful, but feta and spinach would be super easy. Yum and thank you!

    • http://kikiandtea.com/ Tamsin Howse

      Exactly! Next time I do it I’m thinking feta, spinach, olives & garlic!
      T.

  • http://twitter.com/garydlum Gaz

    Looks delicious

  • Kirsten

    Great pics Tamsin – thanks for coming along and joining us for this terrific event. We really appreciated getting to know so many great bloggers