You’ll Need
For the Chicken Roulades
2 large chicken breasts, 100g Boursin Garlic & Herb cheese, 75g baby spinach
2 cloves garlic, finely grated, 1 tbsp extra virgin olive oil, 1 tsp fresh thyme leaves, Sea salt
Freshly cracked black pepper
For the Parmesan Mash
600g Maris Piper potatoes, peeled and diced
30g butter, 75ml double cream
40g grated Parmesan, Sea salt
Black pepper
For the Herb Cream Sauce
150ml double cream
100ml chicken stock
1 tsp Dijon mustard
1 tsp chopped fresh chives
1 tsp chopped parsley
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh chives
Optional but Dangerous
Crispy pancetta
Parmesan crisps
Truffle oil
Roasted asparagus
Method
Preheat your air fryer to 190°C.
Butterfly each chicken breast and place between two sheets of baking paper.
Gently flatten using a rolling pin until evenly thick.
Wilt the spinach in a microwave or small pan, squeeze out any excess moisture and mix with the garlic and Boursin.
Spread the filling evenly over each chicken breast, leaving a small border around the edges.
Roll each breast tightly into a cylinder and secure with cocktail sticks or kitchen string.
Brush with the olive oil and season with thyme, sea salt and black pepper.
Place the roulades seam-side down in the air fryer basket.
Cook at 190°C for 20–22 minutes, turning once halfway through, until the chicken reaches 75°C internally.
Remove and rest for 5 minutes before slicing.
Meanwhile, boil the potatoes until tender, drain well and mash with the butter, double cream, Parmesan, sea salt and black pepper.
Combine the double cream, chicken stock, Dijon mustard, chives, parsley and black pepper in a small heatproof dish and warm in the air fryer for 3–4 minutes, stirring once until lightly thickened.
Spoon the Parmesan mash onto warm plates, slice the chicken roulades into thick rounds to reveal the filling, arrange on top of the mash and spoon over the herb cream sauce.
Serve immediately with Tenderstem broccoli and a scattering of fresh chives.