You’ll Need
For the Chicken Roulade
2 large chicken breasts
4 slices smoked ham
120g Gruyère cheese, cut into thin batons
50g plain flour
2 eggs, beaten
80g panko breadcrumbs
30g Parmesan, finely grated
1 tsp garlic powder
1 tbsp chopped fresh parsley
Oil spray
Sea salt
Freshly cracked black pepper
For the Gruyère Cream Sauce
20g butter
1 shallot, finely diced
2 cloves garlic, finely grated
75ml dry white wine
150ml double cream
75g Gruyère, finely grated
1 tsp Dijon mustard
Freshly cracked black pepper
To Serve
Fondant potatoes
Tenderstem broccoli
Buttered asparagus
Fresh chives
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Parmesan crisps
Wild mushrooms
Method
Preheat your air fryer to 190°C.
Place each chicken breast between two sheets of baking paper and gently flatten to an even thickness of approximately 1.5cm using a rolling pin.
Season both sides with sea salt and freshly cracked black pepper.
Lay two slices of smoked ham over each chicken breast.
Place the Gruyère batons along one edge.
Roll the chicken tightly into a cylinder, enclosing the filling completely.
Secure with cocktail sticks or kitchen string if required.
Place the flour into one bowl.
Beat the eggs in a second bowl.
Mix together the panko breadcrumbs, Parmesan, garlic powder and chopped parsley in a third bowl.
Coat each roulade in the flour, then the egg, then press firmly into the Parmesan breadcrumb mixture until completely coated.
Lightly spray each roulade with oil.
Place into the air fryer basket.
Air fry at 190°C for 20–24 minutes, turning halfway through, until the coating is deep golden and the chicken reaches an internal temperature of 75°C.
Rest for 5 minutes.
Meanwhile, melt the butter in a saucepan.
Cook the shallot for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds.
Pour in the white wine and simmer until reduced by half.
Stir in the double cream and Dijon mustard.
Add the grated Gruyère a little at a time, stirring constantly until fully melted into a smooth, silky sauce.
Season with freshly cracked black pepper.
Slice each roulade into thick rounds to reveal the melted Gruyère centre.
Serve alongside fondant potatoes, Tenderstem broccoli and buttered asparagus.
Generously spoon over the Gruyère cream sauce.
Finish with chopped fresh chives and, if using, black truffle shavings or crispy pancetta crumbs.