This chicken roulade with dried fruits is a festive and flavorful dish that combines tender poultry with a rich, sweet-savory filling. Stuffed with apricots, chestnuts, pine nuts, and foie gras, this elegant recipe is perfect for holidays or dinner parties. Chicken roulade with dried fruits is easy to prepare ahead and guaranteed to impress your guests.
Why You’ll Love This Recipe
It’s elegant, full of contrast, and surprisingly simple. The filling blends sweet and savory ingredients that melt into the chicken as it cooks. You can prepare it in advance, refrigerate, and poach it just before serving. It’s an ideal main course for holiday menus or romantic dinners.
Recipe Origins
This dish is inspired by traditional French holiday cuisine, where rolled and stuffed poultry — known as ballotine — is a classic choice. Using dried fruits and foie gras is typical of festive meals in France. The gentle poaching keeps the meat juicy, while the filling brings bursts of texture and flavor.
Nutrition Information
Calories: 420
Fat: 24g
Carbohydrates: 12g
Protein: 36g
Sodium: 430 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 15 min
Servings: 2
Difficulty: ⭐⭐
Storage and Reheating Tips
You can refrigerate cooked roulades for up to 3 days. Reheat gently by steaming or in a covered skillet over low heat. Avoid microwaving, as it may dry out the chicken or melt the filling unevenly. This dish can also be served cold as an appetizer.
Serving Suggestions
Serve with sweet potato purée, creamy mashed potatoes, or roasted root vegetables. For a lighter option, pair it with a cauliflower mash or a fresh arugula salad. A drizzle of poultry jus or a fruit-based sauce (fig, cherry, or orange) adds extra depth.
Common Mistakes
Overcooking: Leads to dry chicken
Loose wrapping: Causes filling to leak
Too much filling: Makes it hard to roll evenly
Skipping the rest time: Slices won’t hold shape well
Recipe Variations
No Foie Gras: Replace with cream cheese or goat cheese
Nut-Free: Skip pine nuts or replace with sunflower seeds
Fruit Swap: Try prunes, figs, or dates instead of apricots
Bacon-Wrapped: Wrap the roulade in bacon before poaching
Frequently Asked Questions
Can I make this in advance?
Yes, you can prepare and roll the chicken a day ahead, store in the fridge, then cook before serving.
What’s the best substitute for foie gras?
Goat cheese or mascarpone adds creaminess without overpowering the flavors.
Can I roast instead of poach?
Absolutely. Bake at 375°F (190°C) for 25–30 minutes until cooked through, then rest before slicing.
Ingredients
- 2 chicken breasts, butterflied and flattened
- 10g cooked chestnuts
- 10g pine nuts
- 10 dried apricots
- 25g raw foie gras (optional but recommended)
- Salt
- Pepper
Instructions
1- Cut foie gras into even cubes
2- Chop the chestnuts and apricots into small pieces
3- In a bowl, mix foie gras, chestnuts, pine nuts, apricots, salt, and pepper
4- Place each chicken breast between parchment paper and flatten gently
5- Lay chicken on plastic wrap, spread filling down the center
6- Roll tightly into a log, sealing ends with knots in the plastic wrap
7- Bring a pot of water to a gentle boil
8- Submerge the wrapped roulades and poach for 15 minutes
9- Remove from water, let cool slightly, and unwrap carefully
10- Slice into medallions and serve warm or at room temperature
