Set the table and light the candles for a memorable meal, Chef. Crispy, rich roast potatoes are perfect complements to a golden mozzarella-covered chicken roll, which is stuffed with a satisfying selection of Christmas flavours – cranberries, country loaf, Italian-style hard cheese & sage. A fresh red & green salad balances the decadent deliciousness.
Rolled Chicken & Cranberry Stuffing
Rolled Chicken & Cranberry Stuffing
with duck fat roast potatoes
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Chicken
- Country Loaf
- Dried Cranberries
- Duck Fat
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Sage
- Grated Italian-style Hard Cheese
- Grated Mozzarella Cheese
- Green Leaves
- Low Fat Fresh Milk
- Onion
- Onions
- Potato Chunks
- Radish
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Paper Towel
- Toothpicks
DUCK FAT POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in the duck fat and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLAVOURS OF CHRISTMAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onions until golden, 4-5 minutes (shifting occasionally). Add in the chopped bread, the grated hard cheese, ½ the chopped cranberries, and the sliced sage. Mix until combined and stir through the milk until a chunky paste consistency. Season and set aside.
Chicken ROLL
Pat the Chicken dry with paper towel. Slice into one side of the breast, starting at the thicker end to the thin point (don’t cut all the way through.) Open it up, cover with cling wrap and pummel with a rolling pin or bottle, creating even thickness. Remove the cling wrap. Top the flattened breast with the stuffing. Roll up the breast like a swiss roll, use a toothpick to keep it together, then roll up the stuffed breast in cling wrap to hold its shape. Reserve any remaining stuffing for serving.
CHEESE-COVERED Chicken
Place a pan over medium-high heat with a drizzle of oil. Remove the rolled Chicken from the cling wrap. When hot, add the chicken and fry until golden, 2-4 minutes per side. Remove, place on a roasting tray and top with the mozzarella cheese. Pop in the oven until cooked through, 8-10 minutes.
RED & GREEN SALAD
Place the rinsed green leaves into a bowl, add the Radish rounds and remaining chopped cranberries. Toss together with a drizzle of olive oil and seasoning. Remove the toothpicks from the Chicken, serve it whole or slice if you’d like before serving!
A CHRISTMAS DINNER
Plate up the sliced cheesy stuffed Chicken and side with the duck fat roasted potatoes. Serve the fresh dressed salad with any remaining stuffing alongside. It is time to dig in!
DUCK FAT POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in the duck fat and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLAVOURS OF CHRISTMAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onions until golden, 4-5 minutes (shifting occasionally). Add in the chopped bread, the grated hard cheese, ½ the chopped cranberries, and the sliced sage. Mix until combined and stir through the milk until a chunky paste consistency. Season and set aside.
Chicken ROLL
Pat the Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end to the thin point (don’t cut all the way through.) Open each one up, cover with cling wrap and pummel with a rolling pin or bottle, creating even thickness. Remove the cling wrap. Top the flattened breast with the stuffing. Roll up each breast like a swiss roll, use toothpicks to keep it together, then roll up the stuffed breast in cling wrap to hold its shape. Repeat with the remaining chicken breasts. Reserve any remaining stuffing for serving.
CHEESE-COVERED Chicken
Place a pan over medium-high heat with a drizzle of oil. Remove the rolled Chicken from the cling wrap. When hot, add the chicken and fry until golden, 2-4 minutes per side. Remove, place on a roasting tray and top with the mozzarella cheese. Pop in the oven until cooked through, 8-10 minutes.
RED & GREEN SALAD
Place the rinsed green leaves into a bowl, add the Radish rounds and remaining chopped cranberries. Toss together with a drizzle of olive oil and seasoning. Remove the toothpicks from the Chicken, serve it whole or slice if you’d like before serving!
A CHRISTMAS DINNER
Plate up the sliced cheesy stuffed Chicken and side with the duck fat roasted potatoes. Serve the fresh dressed salad with any remaining stuffing alongside. It is time to dig in!
DUCK FAT POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in the duck fat and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLAVOURS OF CHRISTMAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onions until golden, 6-7 minutes (shifting occasionally). Add in the chopped bread, the grated hard cheese, ½ the chopped cranberries, and the sliced sage. Mix until combined and stir through the milk until a chunky paste consistency. Season and set aside.
Chicken ROLL
Pat the Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end to the thin point (don’t cut all the way through.) Open each one up, cover with cling wrap and pummel with a rolling pin or bottle, creating even thickness. Remove the cling wrap. Top the flattened breast with the stuffing. Roll up each breast like a swiss roll, use toothpicks to keep it together, then roll up the stuffed breast in cling wrap to hold its shape. Repeat with the remaining chicken breasts. Reserve any remaining stuffing for serving.
CHEESE-COVERED Chicken
Place a pan over medium-high heat with a drizzle of oil. Remove the rolled Chicken from the cling wrap. When hot, add the chicken and fry until golden, 2-4 minutes per side. Remove, place on a roasting tray and top with the mozzarella cheese. Pop in the oven until cooked through, 8-10 minutes.
RED & GREEN SALAD
Place the rinsed green leaves into a bowl, add the Radish rounds and remaining chopped cranberries. Toss together with a drizzle of olive oil and seasoning. Remove the toothpicks from the Chicken, serve it whole or slice if you’d like before serving!
A CHRISTMAS DINNER
Plate up the sliced cheesy stuffed Chicken and side with the duck fat roasted potatoes. Serve the fresh dressed salad with any remaining stuffing alongside. It is time to dig in!
DUCK FAT POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in the duck fat and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLAVOURS OF CHRISTMAS
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced Onions until golden, 6-7 minutes (shifting occasionally). Add in the chopped bread, the grated hard cheese, ½ the chopped cranberries, and the sliced sage. Mix until combined and stir through the milk until a chunky paste consistency. Season and set aside.
Chicken ROLL
Pat the Chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end to the thin point (don’t cut all the way through.) Open each one up, cover with cling wrap and pummel with a rolling pin or bottle, creating even thickness. Remove the cling wrap. Top the flattened breast with the stuffing. Roll up each breast like a swiss roll, use toothpicks to keep it together, then roll up the stuffed breast in cling wrap to hold its shape. Repeat with the remaining chicken breasts. Reserve any remaining stuffing for serving.
CHEESE-COVERED Chicken
Place a pan over medium-high heat with a drizzle of oil. Remove the rolled Chicken from the cling wrap. When hot, add the chicken and fry until golden, 2-4 minutes per side. Remove, place on a roasting tray and top with the mozzarella cheese. Pop in the oven until cooked through, 8-10 minutes.
RED & GREEN SALAD
Place the rinsed green leaves into a bowl, add the Radish rounds and remaining chopped cranberries. Toss together with a drizzle of olive oil and seasoning. Remove the toothpicks from the Chicken, serve it whole or slice if you’d like before serving!
A CHRISTMAS DINNER
Plate up the sliced cheesy stuffed Chicken and side with the duck fat roasted potatoes. Serve the fresh dressed salad with any remaining stuffing alongside. It is time to dig in!
Frequently Asked Questions
What is the preparation time for Rolled Chicken & Cranberry Stuffing?
The preparation time for Rolled Chicken & Cranberry Stuffing with duck fat roast potatoes is between 30 and 45 minutes.
What is the total time required to make Rolled Chicken & Cranberry Stuffing with duck fat roast potatoes?
The total time required to make Rolled Chicken & Cranberry Stuffing with duck fat roast potatoes is between 45 and 65 minutes.
How many servings does Rolled Chicken & Cranberry Stuffing provide?
4 servings
What are the main ingredients in Rolled Chicken & Cranberry Stuffing?
Chicken, Country Loaf, Dried Cranberries, Duck Fat, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Sage, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Green Leaves, Low Fat Fresh Milk, Onion, Onions, Potato Chunks, Radish
What is the nutritional information of Rolled Chicken & Cranberry Stuffing?
Calories: 1170, Carbs: 101 grams, Fat: grams, Protein: 68.5 grams, Sugar: 16.9 grams, Salt: 733 grams
How do I prepare Rolled Chicken & Cranberry Stuffing?
CHICKEN ROLL: Pat the chicken dry with paper towel. Slice into one side of each breast, starting at the thicker end to the thin point (don’t cut all the way through.) Open each one up, cover with cling wrap and pummel with a rolling pin or bottle, creating even thickness. Remove the cling wrap. Top the flattened breast with the stuffing. Roll up each breast like a swiss roll, use toothpicks to keep it together, then roll up the stuffed breast in cling wrap to hold its shape. Repeat with the remaining chicken breasts. Reserve any remaining stuffing for serving. DUCK FAT POTATOES: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in the duck fat and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). RED & GREEN SALAD: Place the rinsed green leaves into a bowl, add the radish rounds and remaining chopped cranberries. Toss together with a drizzle of olive oil and seasoning. Remove the toothpicks from the chicken, serve it whole or slice if you’d like before serving! CHEESE-COVERED CHICKEN: Place a pan over medium-high heat with a drizzle of oil. Remove the rolled chicken from the cling wrap. When hot, add the chicken and fry until golden, 2-4 minutes per side. Remove, place on a roasting tray and top with the mozzarella cheese. Pop in the oven until cooked through, 8-10 minutes. FLAVOURS OF CHRISTMAS: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onions until golden, 4-5 minutes (shifting occasionally). Add in the chopped bread, the grated hard cheese, ½ the chopped cranberries, and the sliced sage. Mix until combined and stir through the milk until a chunky paste consistency. Season and set aside. A CHRISTMAS DINNER: Plate up the sliced cheesy stuffed chicken and side with the duck fat roasted potatoes. Serve the fresh dressed salad with any remaining stuffing alongside. It is time to dig in!
What should be prepared from my kitchen to make Rolled Chicken & Cranberry Stuffing?
Chicken, Country Loaf, Dried Cranberries, Duck Fat, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Sage, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Green Leaves, Low Fat Fresh Milk, Onion, Onions, Potato Chunks, Radish
How many calories does Rolled Chicken & Cranberry Stuffing have?
1170 calories
How much fat content does Rolled Chicken & Cranberry Stuffing have?
grams
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