Salsa Verde Chicken Roulade with White Bean Mash
*Start this recipe the day before (or 6 hrs)


2 chicken breasts, trimmed
2 medium zucchinis (or 4 small), halved and quartered
1x 400g can cannellini beans, drained and rinsed
½ leek, outer layers removed, finely sliced
½ cup chicken stock, salt reduced
3 tbsp. olive oil, extra virgin
Ground black pepper

Salsa Verde:
1.5 cups (190g) pistachios, shelled
1 big handful basil leaves
1 lemon, juice of
1 tbsp. capers
1 tbsp. Dijon mustard
3 tbsp. olive oil, extra virgin
1 tsp. sea salt
1 pinch ground black pepper


1. Place the pistachios in a food processor and blitz until they resemble crumbs
2. Set aside ¼ cup of pistachios crumbs until needed and leave the remaining in the processor
3. To the processor, add the remaining salsa verde ingredients and blend until a rough paste forms
4. Keep 1/3 of the salsa verde in a glass jar in the fridge until needed
5. Place chicken between 2 sheets of plastic wrap, and flatten to 1 cm thickness using flat side of a meat mallet or rolling pin
6. Layer a sheet of plastic wrap down and place 1 piece of chicken on top. Use a butter knife to spread half of the remaining salsa verde evenly over the chicken, leaving a 1/2-inch border around edges
7. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you roll; tightly securing the plastic wrap. Repeat with another sheet of plastic wrap to ensure it is secure. Repeat with remaining chicken breast
8. Place in the fridge for 4 hours or preferably overnight. If you are starting this recipe on the day, skip steps 6 and 7 and simply enclose the chicken with kitchen string at 2cm intervals
9. Preheat the oven to 180° fan forced and line a baking tray with baking paper and remove plastic wrap from chicken roulades
10. Lay the zucchini slices down on the baking tray, top with top with chicken roulades and sprinkle with ¼ cup of reserved pistachio crumbs. Drizzle with 2 tbsp. olive oil, season with salt and place in the oven for 20-25 minutes or until just cooked, brown and tender
11. While the chicken is cooking make the white bean mash by heating 1 tbsp. olive oil in a fry pan. Sautee the leek for 7-8 minutes until softened but not browned. Add rinsed cannellini beans and stock. Cook for a further 5 minutes. Season with salt and pepper. Allow to cool for 10 minutes, then process in a blender until smooth
12. Add a splash of hot water to the glass jar of reserved salsa verde and give it a shake. This will thin the salsa verde making it a nice dressing for the chicken
13. Serve the chicken by cutting it into 1-2 cm thick slices with the roasted zucchini, white bean mash and salsa verde dressing