Chicken roulade is one of those easy to make comfort foods. Basically beat the dickens out of a harmless chicken breast, line it with a strip of fresh baby spinach leaves and lay on a generous layer of feta ( the ridgy-didge Bulgarian sheep kind), pistachio nuts, nutmeg, lemon zest, a squeeze of lemon juice and a dash of maple syrup. Roll it firmly with a layer of prosciutto on the outside. I use butchers twine to tie it off. Brown in a good frypan and then in the oven at around 180 - 200 C for 30 or so mins (until the thermometer registers in the 70's C range). The potatoes are tossed in the same hot frypan with extra butter, salt and rosemary before being put into the oven on a tray on the top rack. The asparagus gets lightly tossed in a hot pan with butter and steamed with a squeeze of lemon juice too. By this time there is enough good stuff in the frypan to deglaze it with a nice Sauv-Blanc and make a nice sauce with the addition of s chicken stock tub and extra water.