Rolled chicken breast, with chicken mince stuffing and prunes, is the recipe specifically developed for this blog as the easier alternative for grain and dairy free Christmas three bird roast. The recipe was first published in my main blog, dedicated to gluten free cooking, to be available for a broader audience. When making this dish I have tried different options to keep the roll together and came to the conclusion that in my particular circumstances it was easier to place all prepared ingredients into a lined wide bread loaf tin, freeze the content, the day before roasting cover the frozen roll in butchers elastic netting, defrost overnight in the fridge and bake the next morning. I like to roast both three bird roast and chicken roll at high temperatures first, followed by a longer than necessary roasting at comparatively low temperatures. This roasting regime, together with gentle resting, gives especially tender and moist roll with an amazing flavour, penetrating through entire chicken breast. The texture of the cold roast is nearly buttery and has no resemblance with typical roasted chicken breast.
The principal difference of this recipe is that chicken mince stuffing does not contain any grains, pseudo-grains, starches or even nut meal. But even without them it is soft and juicy. Sautéed onion and leek, with spicy preserve and cumin, provide distinct, but gentle flavouring. Freezing and defrosting does not take away the delicious flavour, while make preparation of this dish flexible in terms of festive season cooking. It is especially handy for people who are not able to spend many hours cooking in one go. As a dish, cooked well for a long time, chicken roll can be safely kept refrigerated for up to 5 days. We like it cold, but it can be warmed up for serving (shown below with beetroot salad and fresh papaya).
- 3 large chicken breasts, skin on
- 400-500g chicken thigh mince (skinless)
- 1 leek (or 2 baby leeks)
- 1 onion
- 1 egg
- 1 large carrot
- 200g (1 package) of organic soft prunes (you can use regular moist prunes, but I had to avoid sulphates, often used as preservatives in regular prunes)
- 2 table spoons of cold pressed olive oil (1 to saute leek and onion, another for the roast)
- 1 table spoon of organic coconut oil
- 2 table spoons of my homemade garlic, sweet and hot peppers preserve (1 for the stuffing, another for the roll), you can use any spice and herb mix you like
- 1 table spoon cumin powder
- 2-3 thyme sticks
- pinch of fennel seeds
- sea salt and coarse black pepper to taste
Step by step preparation can be found in the original publication here. Step by step photos are presented below.
At first I tried to make a roll with the help of baking paper, but I was not able to put it inside the netting, so I had to improvise and finished with assembling all ingredients in a lined bread loaf tin and freezing it.
While the original shape of the frozen roll resembled a brick, with defrosting and especially roasting, the roll took the regular round shape.