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.