The idea behind pesto-stuffed chicken roulade is beautifully simple: lean chicken breast acts as a carrier for bright green pesto and tangy sun-dried tomatoes, while a gentle roast seals in moisture. To prepare, butterfly two boneless breasts, lay down a thin layer of high-quality pesto, scatter chopped sun-dried tomatoes, and roll tightly into a compact log. Tie with kitchen twine or secure with short skewers to maintain shape during cooking. The roulade can be seasoned with salt, pepper, and a light brush of olive oil before it visits a hot oven. The result is tender, flavorful, and surprisingly dramatic at the table.
Serving a roulade alongside creamy polenta elevates the dish from weeknight staple to restaurant-worthy presentation. Polenta offers a neutral, silky base that soaks up the meat’s juices and pesto’s herbaceous notes, while the sun-dried tomatoes contribute a subtle sweetness and depth. Begin the polenta early, stirring constantly to keep the texture smooth, then enrich with a splash of cream or grated Parmesan toward the end. Maintain a gentle simmer so bubbles don’t break the creamy consistency. When the roulades finish roasting, let them rest briefly; this helps retain juices. Slice into rounds to reveal the vibrant green spirals inside, creating a visually appealing plate.
A balance of bright greens, tangy tomatoes, and creamy, comforting polenta.
In the kitchen, balance is everything: the pesto needs to shine without overpowering the chicken, the tomatoes should offer brightness without being syrupy, and the polenta must cradle the dish with a luscious mouthfeel. Begin by browning the roulade lightly on all sides in a hot pan to develop color, which adds texture and flavor. Then transfer to a roasting dish with a modest amount of stock or wine to finish cooking gently. The internal temperature should reach about 165 degrees Fahrenheit for safety, while the exterior remains juicy rather than dry. Letting the meat rest for a few minutes before slicing preserves its moisture and ensures clean, elegant portions.
For the polenta, use quick-cooking or traditional stone-ground varieties depending on your timeline. Whisk the grains into simmering salted water, then reduce the heat to a gentle simmer. Stir frequently at first to prevent lumps, then less often as the mixture thickens. To maximize creaminess, fold in butter and a handful of grated Parmesan near the end. If you crave extra richness, swirl in a spoonful of mascarpone or a dollop of Greek yogurt just before serving. A final adjustment of salt and black pepper brings all components into harmony, while a squeeze of lemon can brighten the pesto’s aroma.
Classic, comforting flavors married to a bright, modern touch.
Fresh herbs can lift the overall flavor profile without complicating the dish. Try adding chopped fresh basil to the pesto, and consider a tiny amount of crushed red pepper for a kiss of heat that doesn’t overwhelm. When preparing the roulade, slice it into even portions to ensure consistent cooking and presentation. Plate with a mound of polenta and garnish with a few torn basil leaves or microgreens for color. If you prefer a lighter version, skip the butter and use reduced-sodium chicken stock in the polenta. The dish remains satisfying because of its textures: creamy polenta, tender meat, and slightly chewy tomatoes.
Pairings matter as much as ingredients. A crisp white wine with bright citrus notes, such as Sauvignon Blanc or Vermentino, complements the herbaceous pesto and cuts through the richness of the polenta. For non-alcoholic options, sparkling water with a twist of lemon or a chilled herbal tea can refresh the palate between bites. Consider a simple green salad dressed with lemon vinaigrette to echo the fresh herbs in the pesto. If you cook in larger batches, refrigerate the roulades and polenta separately, then reheat gently to preserve moisture and texture. Reassembly should be quick, with a final green garnish for vibrancy.
Hearth-warm, straightforward cooking that rewards careful technique.
The technique of rolling chicken is both practical and elegant. After flattening, you may sprinkle a light layer of salt and pepper inside to enhance the meat’s natural flavor before adding the pesto and sun-dried tomatoes. Rolling tightly ensures the filling stays put during cooking, which preserves the intended bite and avoids a soggy interior. Secure with kitchen twine in even intervals, then seal the ends. A quick sear in a hot skillet adds color and seals in juices, after which the roulade finishes in the oven. This approach merges speed with precision, resulting in a dish that looks as refined as it tastes.
Sun-dried tomatoes contribute a concentrated sweetness that pairs beautifully with the basil and pine nut notes in the pesto. If you wish to vary texture, swap in roasted peppers or a few chopped olives for a Mediterranean twist. The polenta acts as a neutral canvas that catches every herbaceous flicker from the filling. To keep the dish accessible, use granulated stock and low-fat dairy alternatives, while still preserving the dish’s silkiness. When plating, consider a drizzle of quality olive oil over the top for sheen and a final flash of color. This small finish makes a big difference in how the dish reads on the plate.
Timeless, adaptable flavors that suit many tables and seasons.
The method here emphasizes gentle heat and patience. Start with a pan sear to develop flavor, then move the roulade to a covered dish or oven-safe skillet to finish cooking evenly. This two-step approach minimizes the risk of dry edges and ensures a rosy interior. As the meat rests, the pan’s fond can be deglazed with a splash of stock, producing a quick pan sauce that echoes the dish’s savory notes. The starch of the polenta should be luxuriously smooth, providing a counterpoint to the meats’ tender bite. A final spoonful of pesto on the plate ties all the elements together.
If you have guests with varying dietary needs, this recipe scales well with simple substitutions. Replace dairy in the polenta with a plant-based milk and olive oil for a creamy, dairy-free finish. For a lighter version, reduce the pesto amount and add a touch more lemon zest to preserve brightness. You can also make the stuffing ahead of time, chilling the rolled, unbaked roulade until you’re ready to bake. Then, bake until the center reads correctly and the exterior is lightly browned. The result remains flavorful and cohesive despite changes.
The pesto’s brightness is best achieved with a fresh batch where basil is vibrant and leaves are fragrant, not wilted. If you grow your own basil, harvest right before cooking to capture essential oils. Toasted pine nuts add a gentle nuttiness that complements the cheese in the pesto. If you’re using a jarred version, choose one with minimal additives and a higher olive oil content for smoother blending. The sun-dried tomatoes should be plump but not mushy; their acidity brightens the dish and helps balance the richness of the polenta. A final salt adjustment finishes the dish cleanly.
For leftovers, slice the roulade and reheat in a small amount of stock or water to preserve moisture. Reheating polenta can be tricky; warm it slowly on the stove with a splash of extra cream or milk to revive its creaminess. Store separately in airtight containers to prevent the flavors from mingling into a single, muted taste. If desired, a microplaned zest of lemon over the final plate adds a modern, zesty finish. This evergreen dish travels well in flavor and technique, remaining comforting and sophisticated no matter the occasion.
