Chicken Roulade with Figs and Blue Cheese

I love the combination of sweet and salty flavors and this Blue Cheese Fig combination really hit the mark. I also made a (sort of) fig gastrique, which amped up the flavors! A roulade is simply meat or sweet pastry stuffed with other ingredients.  It is filled and rolled and can be either sweet or savory. Think Beef Braciola or a sweet Chocolate Roulade. My Mom always made Chocolate Roulade at Christmas. It was her own recipe for a Yule log.

The reason I say “sort of” fig gastrique is that I did not have fig jam and did not want to go to the work of cooking down figs for this sauce. A gastrique is a French sauce also made from sweet and savory ingredients; usually honey, sugar or fruit with vinegar or some other sour liquid added. I did not have any fig jam on hand, but did have some Cajeta de Membrillo. Literally translated this means Box of Quince.

I figured quince and figs are so close in flavor and texture that this would work. Membrillo is made from quince fruit, sugar and lemon juice. It is also known as Dulce de Membrillo, Quincy Paste or Quince Cheese. I had this thick, rich, sweet paste for the fist time 50 years ago when I was working for a couple in Boston who had relatives visiting from Cuba. They brought it from home. Membrillo is originally from Spain, but common throughout Italy, Eastern Europe and Latin American countries. This one came from Mexico.

The boneless skinless chicken breast I used was huge and knew it would more than feed two for dinner so started the roulade by pounding down the chicken to about 1/2 inch thickness and making it as even as possible to help it cook evenly.

Salt each side of the chicken. Next spread the chicken breast with a generous amount of Dijon mustard. Top with sliced dried figs and finally top that with crumbled blue cheese.

Roll and tie the chicken. You can secure the roulade with a few pieces of string or use one long length and wrap the breast completely.

Melt 2 Tbsp. of butter in a heavy bottomed skillet. Brown the chicken on all sides, turning gently so the roulade does not come apart. Preheat oven to 350 and bake for about 15 minutes until chicken tests at 160 degrees. Remove from the oven. 165 degrees is the desired doneness, but it will keep cooking after coming out of the oven, especially if you are using a cast iron pan.

To make the gastique, heat either 4 Tbsp. Cajeta de Membrillo or 4 Tbsp. fig jam; add 1 Tbsp. white wine vinegar and 1 Tbsp. Balsamic. I used this fancy strawberry balsamic my old friend Marty Silverman sent me awhile ago.

Sorry to say this was the last of it. I will have to order more online as the subtle strawberry flavor really enhances the balsamic. This particular balsamic came from gourmet food shop Patricia and Paul in New Jersey where Marty used to work. Thanks again, Marty!

Next add 1/2 tsp. salt, a pinch of white pepper and 3-4 Tbsp. water to thin out to the correct consistency. Gastriques can be much more complicated by adding sauted shallots, butter or other herbs and spices. I made a big mistake plating, as the gastrique should have been brushed on the plate and the beautiful chicken slices placed over the sauce; not topped with the sauce.

Also, I think my gastrique was a little too thick, but it sure was delicious! I served the roulade with steamed zucchini and sweet and salty (steamed in honey, butter and 2 Tbsp. white wine vinegar) julienned carrots. My husband, Jerry julienned very carefully so all carrot pieces even sized!

VERY messy plating! But as my slogan says…not every dish is perfect. It’s all about the fun 0f experimenting with different flavor combos and textures.

KEEP ON ENJOYING CREATING WONDERFUL FOOD IN YOUR OWN KITCHENS!

Print Pin

4 from 1 vote

Chicken Roulade with Fig, Blue Cheese and a Fig Gastrique

Perfect combination of sweet and salty. Moist and delicious. The fig gastrique adds depth of flavor and balanced complexity.

Ingredients

For the Chicken Roulade

• 1 Large Chicken breast, boneless skinless or 4 small breasts
• 1 Tbsp. Dijon mustard
• 6 Figs, thinly sliced Enough to cover the chicken.
• 4 Tbsp. Blue cheese, crumbled Also enough to thoroughly cover.
• Salt/white pepper
• 2 Tbsp. Butter, melted in cast iron skillet

For the Fig Gastrique

• 4 Tbsp. Fig jam or the quince paste that I used-Membrillo
• 2 Tbsp. White wine vinegar
• 1 Tbsp. Balsamic vinegar
• 3 Tbsp. Water; more if needed to acquire right consistency
• 1/2 tsp. Salt
• Pinch White pepper

Instructions

For the Chicken Roulade

• Preheat oven to 350 degrees.
• Pound out chicken breasts to an even 1/2 inch thickness. Generously salt both sides. Coat with 1 Tbsp. Dijon mustard. Add the sliced figs and top with blue cheese.
• Roll up the chicken breast. Using your fingers stuff in any of the filling that may creep out as you roll. Tie the roulade so filling stays in as you brown the chicken.
• Melt 2 Tbsp. butter in a heavy bottomed skillet. When nearly to the brown butter stage, gently saute the roulade turning to brown all sides.
• Place in the oven for about 15 minutes until the chicken registers 160 degrees. Remove from the oven and cut away the kitchen string.

For the Fig Gastrique

• In a medium saucepan heat 4 Tbsp. fig jam or the Membrillo. Add the white wine and balsamic vinegars. Add 1/2 tsp. salt and pinch of white pepper.
• Add 3 Tbsp. water or enough to make the right consistency. It should be thick, but not goopy.
• To plate: Paint the serving plate with a generous amount of fig gastrique. Place about 2 Tbsp. per serving and swish the sauce into a swirl on the plate. Slice the chicken in 1 inch thick pieces and place on top of the gastrique. Add whatever veg, pasta or potato you are using and serve.