Easy Healthiest Recipie From Bondi Harvest with herbs

Herb-Crusted Chicken Roulade with Quinoa Salad

“This recipe is great for two things: cooking super succulent chicken, and impressing friends with your French cooking skills! Just remember, the key to perfect poached chicken is to put your chicken into cold water and bring the water to a simmer slowly. It should take about 25–30 minutes to bring it to a simmer.”

1 chicken breast
1 large handful parsley, leaves picked
1 large handful cilantro, leaves picked
2 long red chilies, finely chopped
1 garlic clove, finely chopped
sea salt, for sprinkling
5 button mushrooms, finely chopped
1 avocado, chopped, to serve
1 tomato, chopped, to serve

Quinoa
7 oz. quinoa
2 cups chicken stock
1 garlic clove, coarsely chopped
2 red chilies, coarsely chopped
2 bay leaves

To make quinoa, in a medium saucepan over medium-high heat, bring quinoa, stock, garlic, chili and bay leaves to a boil. Simmer 12–15 minutes, or until quinoa is tender.

Meanwhile, to make chicken roulade, butterfly the chicken breast by cutting through it horizontally, but not all the way through. Flatten it out and lay it on a few layers of plastic wrap on a flat surface. Fold the plastic wrap over the chicken and roll a rolling pin over it until it is just under ½ inch thick.

In a bowl, mix the parsley, coriander, chili and garlic. Spread the herb mix over a flat surface and sprinkle with sea salt. Unwrap the chicken and put the plastic wrap to one side. Lay the chicken flat over the herb mix, and press it into the mix to coat it well on one side. Place the chicken back on the plastic wrap, herbed side down, place mushrooms in the center, and roll the chicken around the mushrooms. Twist the ends of the plastic wrap to secure, and then wrap it in foil.

Place foil-wrapped roulade in a medium saucepan with cold water and heat over medium-low heat to bring to a gentle simmer. Simmer for 5 minutes. Remove roulade from the water and rest it in its wrappings for about 15 minutes.

Unwrap the foil, slice off one end of the plastic wrap and squeeze the roulade out. Slice into 1-inch slices. Serve with quinoa, avocado and tomato.