Chicken Roulade with Truffle-Parmesan Beurre Blanc & Hasselback Potatoes

Instructions

1️⃣ Prepare the Chicken Roulade

1. Butterfly the chicken breasts: Place each chicken breast between plastic wrap and gently pound to ¼-inch thickness for even cooking.
2. Make the filling: In a bowl, combine spinach, shredded cheese, cream cheese, garlic, smoked paprika, salt, and pepper.
3. Assemble: Spread the filling evenly over the chicken, then roll each breast tightly from one end. Secure with kitchen twine.
4. Sear: Heat olive oil in a skillet over medium-high heat. Sear the roulades on all sides until golden brown, about 2–3 minutes per side.
5. Bake: Transfer to a preheated oven at 375°F (190°C) and bake for 15–20 minutes or until the internal temperature reaches 165°F (74°C). Rest before slicing.

2️⃣ Make the Truffle-Parmesan Beurre Blanc

1. In a small saucepan, simmer white wine and shallots over medium heat until reduced by half.
2. Stir in the heavy cream and simmer gently until slightly thickened.
3. On low heat, whisk in the cold butter cubes one at a time until smooth and emulsified.
4. Add Parmesan cheese, truffle oil, and lemon juice. Stir until glossy and velvety.
5. Season with salt and white pepper. Keep warm on low heat until ready to serve.

3️⃣ Prepare the Hasselback Potatoes

1. Preheat oven to 400°F (200°C).
2. Place each potato between two chopsticks and slice thinly across (⅛-inch apart) without cutting all the way through.
3. Brush with melted butter and olive oil, then season with salt and pepper.
4. Arrange on a baking tray and roast for 45–50 minutes, basting occasionally with butter until crispy on the outside and tender inside.
5. Top with a dollop of sour cream, crispy bacon, and chopped chives before serving.

4️⃣ Serve & Assemble