Walnut-Crusted Cranberry Chicken Roulade Recipe

This elegant walnut-crusted cranberry chicken roulade is a festive alternative to turkey. This rolled meat dish has walnuts, cranberries, and goat cheese to add decadence.

– 1 boneless skinless chicken breast, sliced in half lengthwise – 2 cups water – 2 tablespoons, plus ½ teaspoon kosher salt – 4 ounces goat cheese – ⅓ cup dried cranberry – 1 teaspoon finely chopped fresh rosemary – 2 garlic cloves, grated – 1 tablespoon Dijon mustard – ⅓ cup finely chopped walnuts, toasted – ¼ teaspoon black pepper



Put chicken, water, and 2 tablespoons salt in a bowl. Let brine sit for 30 minutes or overnight. While chicken brines, make filling. 

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Process goat cheese, dried cranberries, and rosemary in a food processor until the cranberries are chopped. 

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Mix garlic and Dijon in a small bowl. Heat the oven to 350 F. Put the chicken in a ziplock bag after brining. 

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Use a meat mallet to pound the meat from the center out to ½ inch thickness.

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Place chicken on a cutting board and season both sides with ½ teaspoon salt and pepper.

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Apply goat cheese mixture evenly to chicken. Put seamed-side down chicken rolls on a parchment-lined baking sheet.

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Top chicken with Dijon mixture. Press the walnut tops onto the chicken to coat them. 

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Bake for twenty to thirty minutes in the oven. Before serving, let it rest for ten minutes.

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