Chicken Roulade with Truffle-Parmesan Beurre Blanc & Hasselback Potatoes

Chicken Roulade with Truffle-Parmesan Beurre Blanc & Hasselback Potatoes — an elegant, restaurant-worthy dish that brings together tender, stuffed chicken roulade, luxurious truffle-Parmesan cream sauce, and crisp buttery potatoes. Perfect for a special dinner or when you want to impress with flavor and finesse. 🍽️🍷

Ingredients

For the Chicken Roulade:

• 2 large boneless, skinless chicken breasts
• 1 cup fresh spinach, wilted & squeezed dry
• ½ cup shredded Gruyère or mozzarella cheese
• 2 tbsp cream cheese
• 1 clove garlic, minced
• Salt & black pepper, to taste
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Kitchen twine (for tying)

For the Truffle-Parmesan Beurre Blanc:

• ¼ cup dry white wine
• 2 tbsp shallots, finely minced
• ½ cup heavy cream
• ½ cup unsalted butter, cold & cubed
• ¼ cup grated Parmesan cheese
• 1 tbsp truffle oil (or 1 tsp truffle paste)
• 1 tsp lemon juice
• Salt & white pepper, to taste

For the Hasselback Potatoes:

• 4 medium Yukon Gold potatoes
• 3 tbsp melted butter
• 2 tbsp olive oil
• Salt & black pepper, to taste
• ½ cup sour cream
• 2 tbsp fresh chives, chopped
• ¼ cup crispy bacon, chopped

Instructions