Chicken roulade with cottage cheese served with zucchini and carrot sauce

When it comes to delightful dinners, a well-prepared chicken dish never disappoints. Today, I’m excited to share a recipe that combines simplicity with gourmet flair—Chicken Roulade stuffed with Cottage Cheese, served with a vibrant Carrot and Yellow Zucchini Sauce. Chicken Roulade with Cottage Cheese, served alongside a hearty and healthy Carrot and Yellow Zucchini Sauce, not only presents beautifully but also packs a punch in terms of flavor. It’s a perfect dish to impress your guests or to indulge in a special, homemade dinner. Enjoy this blend of protein, freshness, and vibrant colors at your next meal!

This dish reminds me of my little one, he inspired me to create something out of my comfort zone.

My son is a constant source of inspiration for me to strive towards self-improvement and maintain focus. His unwavering enthusiasm for school is truly admirable; he wakes up each day without an alarm, ready and eager, greeting his bus driver with a smile and looking forward to new learning experiences. His joy doesn’t wane on the weekends either; he relishes the extra sleep and the simple pleasure of enjoying his favorite burger. Witnessing his delight in these small joys allows me to experience the world with the wonder of a child once again. Sharing his enthusiasm reminds me of the beauty in everyday moments and motivates me to approach life with the same zest and optimism.

The chicken roulade sits on top of green peas and asparagus sauce which is the same sauce used in spiced pea and asparagus pannacotta except for the gelatin. 

Preparation time: 30-35 minutes
Cooking Time: 45-50 minutes
Serves: 2-3

Ingredients

• Boneless, skinless chicken breasts 2 
• Cottage cheese (crumbled) 3 tbsp
• Fresh herbs (such as parsley and chives), finely chopped
• Chicken broth 2 cups
• Bay leaf 1-2
• Onion 1
• Salt and pepper to taste
• Olive oil

yellow sauce

• Carrots, peeled and chopped 2
• Large yellow zucchini, chopped 1/2
• Onion, chopped 1
• Garlic, minced 2 cloves
• Olive oil
• Vegetable broth
• Salt and pepper to taste

Green sauce

• Fresh or frozen peas 1 cup 
• Chopped asparagus ½ cup
• Butter 1 tbsp
• Garlic cloves (minced) 3-4
• Onion 1  (chopped)
• Ground cumin 1tsp
• Vegetable stock 1/2 cup
• Salt and pepper to taste
• Cooking cream 4 tbsp

Method for Green Sauce

• In a saucepan, heat a tablespoon of olive oil and butter over medium heat. Add the minced garlic, and onion and cook until fragrant.
• Add the peas and chopped asparagus to the saucepan. Cook until they are tender, about 5-7 minutes.
• Stir in the ground cumin, salt, and pepper. Cook for an additional 2 minutes. Pour the cream and turn off the heat.
• Transfer the pea and asparagus mixture to a blender or food processor. Blend until smooth. Gradually add the cream mixture to the blender and continue to blend until well combined.

Method for Roulade

• Start by placing each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet until about ¼ inch thick. This will help in rolling them easily.
• Season each piece with salt and pepper. Spread the cottage cheese evenly over the chicken, leaving a small margin around the edges. Sprinkle the fresh herbs over the cheese.
• Carefully roll up each chicken breast tightly. Secure the rolls with toothpicks or kitchen twine to ensure they hold their shape while cooking.
• In a large pot, combine the chicken broth, onion, and bay leaves. Bring to a simmer over medium heat.
• Gently place the chicken roulades into the simmering broth. Reduce heat to low and let it simmer gently for 25-30 minutes, or until the chicken is cooked through.
• Carefully remove the chicken roulades from the broth and let them rest for a few minutes. Remove the toothpicks or twine. And slice it to the desired thickness.

Method for yellow sauce:

1. While the chicken is cooking, prepare the sauce. In a skillet add olive oil, and sauté onions and garlic until translucent.
2. Add the chopped carrots and yellow zucchini, cooking until they begin to soften.
3. Pour in the vegetable broth, bring to a simmer, and let it cook until the vegetables are completely soft.
4. Once cooked, blend the mixture with an immersion blender until smooth. Season with salt and pepper to taste.

1. Plate the sliced roulade and drizzle generously with the warm carrot and yellow zucchini sauce.