Chicken Roulade with Saffron Potato Puree

Instructions

Potato puree

1- Add the boiled potatoes and butter to a pan and put it on a medium heat.

2- Add milk, bloomed saffron, salt and pepper and stir until the milk finely absorb.

Chicken roulade

1- Season the chicken breast with mustard, lemon juice, salt, pepper and olive oil. Refrigerate for at least an hour.

2- For the Filling, finely mix all the ingredients.

3- For the pistachio coating, finely mix all the ingredients in a food processor.

4- Place each chicken breast, one at a time, between 2 sheets of plastic wrap. Carefully flatten the chicken breasts with a rolling pin until they are approximately ¼ inch thick and 6 inches wide.

5- Then fill each of the chicken breasts with half of the filling mixture. Tightly roll the chicken into a log, and wrap tightly in plastic wrap. Once wrapped, grab the two ends of the plastic wrap and roll to twist them and make it extra tight. Use plastic clips to secure both ends. Repeat these steps with the remaining chicken breast. Transfer the chicken rolls in the refrigerator and let them set for 30–60 minutes.

6- Fry the chicken roll in the pan until golden brown and remove from the heat while yet the middle is raw.

7- Brush all over the chicken with mustard and roll it in the pistachio coating.

8- Bake the roasted chicken for 10 minutes at 180oC.

9- Serve with mashed potatoes after 2-3 minutes of rest.