Chicken, feta, and mint roulade with a blood orange reduction

March  2, 2010
0 Ratings
  • Serves 6-8 roulade and 1/2 cup of sauce
Author Notes

There are two stealth ingredients in this recipe. Tupelo honey is in the roulade stuffing to cut the saltiness of the feta and the tang of the goat cheese. And pomegranate molasses helps sweeten the sauce and solidify its blood red color. There is still penty of zing in this one. —cheese1227

What You'll Need
  • Chicken roulade
  • 3 ounces feta cheese
  • 3 ounces goat cheese
  • 1 tablespoon Tupelo honey
  • 3 tablespoons mint, chopped
  • 3 tablespoons toasted pine nuts, chopped roughly
  • 2 Chicken breasts, sliced in half, pounded flat into 1/4 inch thickness and cut inot 2 1/2- to 3-inch wide strips by 5-inches. You should have 6-8 pieces.
  • Olive oil
  • Blood orange reduction
  • 1 cup strained blood orange juice, approximately 4 oranges
  • 2 teaspoons pomegranate molasses
  • 1 ounce butter
  1. Cream feta, goat cheese and honey by hand. Stir in mint and pine nuts. Set aside.
  2. Line up pieces of chicken breast. Place approximately one tablespoon of cheese filling on each piece of pounded chicken breast. Tightly roll the chicken around the filling and secure the roulade with a tooth pick.
  3. Heat saute pan and olive oil. Brown all sides of the roulades and then place in a 375 degree oven to finish for about 7-10 minutes.
  4. While the chicken is cooking, reduce the blood orange juice by half and stir in the pomegranate molasses. Take the sauce off the heat and whisk in the butter.
  5. Remove the roulade from the oven and pull out the toothpicks from each one. Place 3-4 roulade on each plate and pour the sauce equally over both servings.

See what other Food52ers are saying.

  • NakedBeet
  • MyCommunalTable
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.

2 Reviews

NakedBeet March 9, 2010
I love how unified all the mystery ingredients feel in this recipe. This would be a lovely dish for dinner guests.
MyCommunalTable March 4, 2010
Looks and sounds great. I loved cheesy meats with a fruity sauce. Who am I kidding? I just love a good sauce. Keep cooking....