Chrissy Recipe Fresh from the UK – Cranberry and Cream Cheese Roulades with Roast Potatoes

Practising your perfect roast potatoes and throw together a Crimbo themed touch with some cranberry and cream cheese roulade stuffed chicken. It all sounds a little fussy but is actually dead simple and the flavours are perfect for the 25th. The key secret is to get some nice rough edges on your potatoes before they go into the oven.

Thank you to HelloFresh from the UK for sharing this festive dish with us!

Ingredients for two people

HelloFresh UK Recipe

1. Preheat the oven to 190 degrees and boil a large pot of water for your potatoes. Boil the potatoes for 4 minutes (no longer!) then drain the water and put them back in the pot. Put a lid on the pot and shake it a bit, to give the potatoes fluffy edges.

2. Lightly grease a baking tray and put the potatoes on it. Drizzle a little oil over the potatoes to give them a fairly even coating. Season each potato with a little pinch of salt and pepper. Place on the top shelf of the oven for around 25 minutes (or until crispy on the outside and soft in the middle).

3. While you’re doing that get one of santa’s little helpers to look after the chicken. Place the chicken breasts between two sheets of cling wrap. Whack them with the bottom of a heavy saucepan until they are ½ cm thick all over.

4. Spread the cream cheese evenly over one side of each chicken breast. Roughly chop the cranberries and scatter these over the top. Season with a pinch of salt and pepper and then tightly roll each chicken breast up like a Swiss Roll!

5. Heat 1 tbsp of oil in a non-stick pan on high heat. Once hot, gently lay in your chicken roulades with the loose end facing downwards. Cook on each side for a minute to brown it off then remove to a baking tray. Keep the pan as we’ll use it to make a gravy later!

6. Transfer the potatoes to the middle shelf of the oven and place the chicken on the top shelf for 20-25 minutes or until it is completely cooked through. Boil a pot of water for your broccoli.
7. Chop your broccoli into bite sized florets then boil for 3 minutes before draining. While the broccoli boils put your frying pan back on medium-high heat. Once it’s hot add in the flour and stir until you have a thick paste (add a bit more oil if you need to). Add half the stock pot and gradually add in 200ml of the boiling water from the broccoli.
8. Keep stirring until you have a thick, lump free gravy then serve everything together immediately.