Chicken Roulade with Cauliflower Purée, Balsamic Reduction & Herb Oil

Jordan Low
Oct 15
3 min read

Updated: 6 days ago

Serves: 2 | Time: 1 hour | Cooking Method: Simmered or Sous Vide

Turning Simple Ingredients into Fine Dining

This week, Chef Jordan brings restaurant-quality flavor right into the student kitchen with one of his signature dishes: Chicken Roulade with Cauliflower Purée, Balsamic Reduction, and Herb Oil. It sounds fancy, but at its heart, this meal is about creativity and technique. Juicy chicken breasts are rolled with a savory spinach and mushroom filling, served on a creamy cauliflower purée, and finished with a drizzle of sweet balsamic glaze and fresh herb oil. This dish is proof that fine dining can be achieved anywhere, even in a small student apartment kitchen. It teaches patience, skill, and confidence while using ingredients you can find at any grocery store. Watch the video above to see Chef Jordan prepare the roulade step-by-step, plate it beautifully, and show how accessible restaurant-level cooking can really be.

Why We Love This Dish

Simple Ingredients, Stunning Result: Turns basic groceries into a refined dinner.
A Confidence Builder: Teaches rolling, plating, and sauce-making techniques.
Perfect for Date Nights or Dinner Parties: Looks elegant and tastes even better.
DWJ Tested Winner Rating:
- Cost: 4/5
- Taste: 5/5
- Effort: 4/5

The Recipe

Ingredients

Chicken Roulade

2 chicken breasts, butterflied and flattened
Salt and black pepper
2 slices prosciutto
2 slices Swiss cheese
1 tbsp olive oil
1 shallot, finely chopped
½ cup mushrooms, finely chopped
1 cup baby spinach
¼ cup dry white wine
1 tbsp butter

Herb Oil

¼ cup olive oil
Small bunch parsley or basil, chopped
Pinch of salt

Cauliflower Purée

1 small head cauliflower, cut into florets
½ cup cream
¼ cup grated Parmesan
Salt, pepper
Pinch of herbs such as thyme or chives

Balsamic Reduction

½ cup balsamic vinegar
1 tbsp honey or brown sugar

Instructions

1. Make the Filling: Heat olive oil and butter in a pan over medium heat. Add shallots and mushrooms and cook until soft. Deglaze with white wine and cook until the liquid has mostly evaporated. Stir in spinach and cook until wilted. Set aside to cool.

2. Prepare the Chicken: Season the flattened chicken with salt and pepper. Lay a slice of prosciutto and Swiss cheese on each piece. Spoon the spinach and mushroom filling into the center. Roll tightly and secure with kitchen twine or plastic wrap.

3. Cook the Roulade

Option A: Sous VideVacuum seal the roulade and cook at 145°F (63°C) for 1 hour. Sear lightly in a hot pan before serving for color.

Option B: SimmerWrap the roulade tightly in plastic wrap and foil. Simmer in gently boiling water for 25 to 30 minutes. Remove, unwrap, and sear until golden brown.

4. Make the Cauliflower Purée: Boil or steam cauliflower until very soft. Blend with cream and Parmesan until smooth. Season with salt, pepper, and herbs.

5. Make the Sauces

Balsamic Reduction: Simmer balsamic vinegar with honey until thick and syrupy, about 10 minutes
Herb Oil: Blend olive oil with herbs and a pinch of salt until smooth and bright green

6. Plate the Dish: Spoon the cauliflower purée onto the plate. Slice the roulade into rounds and arrange on top. Drizzle with balsamic reduction and herb oil for a clean, modern presentation.

Flavourtown Notes

Swap prosciutto for turkey bacon or leave it out for a lighter version.
Add a little butter to the purée for an extra creamy texture.
Try lemon zest in the herb oil for a hint of freshness.
Serve with roasted vegetables or salad to make it a full meal.

DWJ Sustainability Spotlight

This dish shows that sustainability and fine dining belong together. The cauliflower stems that are often thrown away blend perfectly into the purée. The spinach leaves that might wilt in your fridge become part of the filling. Even the white wine used for deglazing can be from an opened bottle that might have gone unused. At Dining With Jordan, we believe sustainability starts with creativity and gratitude. Chef Jordan reminds us:

“The best meals come from using what you already have with care and attention.”

A Look Inside the DWJ Kitchen

Below are a few of the dishes Chef Jordan has prepared in the past using the same fine dining approach. From delicate pasta plates to vibrant seafood and colorful vegetarian creations, every dish tells a story of creativity, precision, and respect for ingredients. Browse our gallery to see how simple food can become something truly special.

Try the DWJ Challenge

Recreate your own version of this dish using what you already have in your fridge. Maybe you swap chicken for tofu, or use mashed potatoes instead of cauliflower. Tag us @diningwith.jordan and use #DWJChallenge to share your creation. You might be featured on our page or win a private cooking session with Chef JLow.