Stuffed Chicken Roulade

This amazing dish will win the heart of your whole family. An easy dish that is sure to impress.
 

Ingredients: 
150-200g Sliced smoked pancetta 
(or replace for 2 packets thin cut streaky bacon) 
4 Large Skinless Chicken breasts 
 
Stuffing: 
1 onion, diced 
1/4 cup pecans, roughly chopped (can be replaced for almonds, macadamias or pistachios) 
2 Pork Bangers 
1/2 tsp each salt and pepper 
1/8 cup dried cranberries, roughly chopped 
2 Tbsp Fresh Sage, finely chopped 
1/8 cup breadcrumbs 
 
For Serving: 
Gravy 
 
Method: 
Butterfly the chicken breasts. Slice evenly through the middle of the chicken breasts, leaving the outer edge intact, so that the breast meat can open up like a book. Repeat with the remaining chicken breasts. Season the breasts on both sides with a little salt.  
 
Open the butterflied chicken breasts up and place them on a chopping board. Using a rolling pin, or meat tenderiser, gently beat the butterflied breasts to ensure they are of an even thickness (roughly about 1 cm). Set the chicken aside until needed.  
 
To make the stuffing fry the onion on a medium heat, in a little oil, until golden and caramelized (about 10 minutes). Squeeze the sausages from their casings into a bowl. To the sausage mince add the onions, salt, pepper, cranberries, sage, nuts and breadcrumbs. Stir the stuffing together until well combined. Set aside until needed.  
 
Fill the Instant Pot with water, then set it to the Sous Vide function on 63 Degrees, for 1 hour. 
 
Note that we will be making two small roulades to ensure they fit.  
 
While the Instant Pot Sous Vide water comes to temperature, make your pancetta covering for the chicken roulade. On a large, clean surface place about 40cm of eco-friendly “plastic” wrap (or clingwrap), with the long side of the clingwrap rectangle facing towards you. On top of the bio wrap arrange the slices of bacon/pancetta. Lay a slice of pancetta about 5cm from the short edge of the plastic wrap. Place another slice of pancetta next to this, just overlapping the first. Continue until you have used half of your pancetta and formed a large rectangle of overlapping pancetta within the bio wrap.  
 
In the centre of the pancetta, arrange two of the butterflied chicken breasts, so that they form a smaller rectangle within the pancetta. Next arrange half the stuffing on top of the chicken, moulding it down the centre of the chicken breasts to form a log.  
 
Using the plastic wrap to help you, roll the chicken and pancetta into a cylinder shape, with the stuffing running through the centre. Cover the ends of the roulade with the excess pancetta. Roll the roulade to fully cover it in the plastic wrap (there should be no plastic wrap inside the roulade, only on the outside) and tie the plastic wrap tightly at either end (as shown in the video …insert link), to ensure the roulade maintains its log shape while cooking. 
 
Repeat the process again with the remaining ingredients to make your second roulade.  
 
Once the Instant Pot Sous Vide setting has come to temperature, place the roulades into a very large resealable plastic bag, or silicone bag. Lower the bag into the water, making sure the open seal stays above the waterline. As the bag is lowered any air in the bag will be displaced. Once the water is close to the seal, seal the bag. This is called the diffusion method. Roll the seal of the bag over a few times and secure it with a peg or clip to ensure no water accidentally enters into the bag while cooking. Sous Vide the chicken for 1 hour.  
 
Once the chicken has cooked, you can place it in the fridge to finish on Christmas day (it can be prepared 2 days in advance). Once ready to crisp the chicken heat the Instant Pot Vortex to 200C on Air Fry mode. Remove the chicken from the bag and remove the plastic wrap. Place the chicken into the air fryer basket and air fry for 15 minutes, turning half way to ensure even browning.  
 
If you do not have a Duo Crisp or Vortex, simply pan fry the roulades until the pancetta on the outside is crisp.  
 
Allow to rest for 5 minutes, then slice, and serve immediately with gravy and our delicious sides.

 For more recipes by Jess, head to this link.