Chicken Roulade with Balsamic Honey Sauce
Rolled chicken thighs stuffed with cheese and basil, seared until golden, then roasted. Served with a tangy balsamic honey glaze made from olive oil, vinegar, mustard, and fresh honey. A restaurant-quality dish with minimal ingredients and impressive presentation.
Ingredients
- 2 buah chicken thigh fillets, deboned and trimmed
- 4 sdm butter, mixed with minced garlic
- 2 siung garlic, minced
- 2 lembar cheese slices
- basil leaves, fresh
- 1 sdt salt
- 1 sdt black pepper
- oil, for searing
- kitchen twine, for tying
- 4 tbsp olive oil, for sauce
- 2 sdm balsamic vinegar
- 1 sdm honey
- 1 sdt Dijon mustard
- ½ sdt salt, for sauce
- ½ sdt black pepper, for sauce
Instructions
- 1
Prepare chicken thigh fillets and brush with garlic butter.
- 2
Layer cheese and basil leaves on top of each piece.
- 3
Roll tightly and secure with kitchen twine.
- 4
Pat chicken dry with paper towels.
- 5
Season with salt and black pepper.
- 6
Heat oil in a nonstick pan over medium-high heat.
- 7
Sear chicken until browned on all sides, about 2-3 minutes total.
- 8
Transfer pan to oven and roast at 400°F for 15-20 minutes.
- 9
While chicken cooks, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a bowl until combined.
- 10
Remove chicken from oven and let rest briefly.
- 11
Slice chicken and serve with balsamic honey sauce.
Tips
Pat chicken very dry before searing to achieve a proper golden crust.
Do not skip the searing step as it develops flavor and helps seal in juices.
Ensure kitchen twine is food-grade and secure enough to hold during cooking.
Whisk sauce ingredients vigorously to emulsify the oil and vinegar.
Let roasted chicken rest 2-3 minutes before slicing to retain juices.
Good to Know
Refrigerate leftover chicken and sauce in separate airtight containers up to 3 days. Reheat gently in a 160°C oven.
Prepare rolled and tied chicken up to 4 hours ahead. Cover and refrigerate. Bring to room temperature 15 minutes before cooking. Prepare sauce ingredients ahead but do not whisk until serving.
Slice chicken and drizzle with balsamic honey sauce. Pair with roasted vegetables or rice to capture the glaze.
Common Mistakes
Do not skip patting chicken dry to avoid steaming instead of browning.
Do not move chicken frequently while searing to avoid breaking the crust.
Do not use low heat during searing to avoid pale, soggy chicken.
Do not forget to secure twine tightly to avoid unraveling during cooking.