This chicken roulade with dried fruits is an elegant French-inspired dish perfect for festive meals or romantic dinners. Rolled chicken breasts are filled with a rich blend of apricots, chestnuts, pine nuts, and foie gras, then gently poached for a tender, juicy finish. Chicken roulade with dried fruits is easy to prep in advance and guaranteed to impress.
Why You’ll Love This Recipe
This roulade looks sophisticated but is simple to prepare. The sweet and savory filling melts into the chicken during poaching. You can make it ahead and finish cooking just before serving. It’s perfect for holidays, intimate dinners, or anytime you want to serve something special without stress.
Recipe Origins
Inspired by French holiday classics, this dish follows the tradition of ballotines — rolled, stuffed poultry prepared for festive occasions. The combination of foie gras and dried fruit reflects French regional recipes served at Christmas or New Year. Gentle poaching keeps the meat moist and highlights the delicate filling.
Ingredients
2 chicken breasts
10g cooked chestnuts
10g pine nuts
10 dried apricots
25g raw foie gras (optional)
Salt
Pepper
Instructions
1- Cube the foie gras evenly
2- Chop chestnuts and apricots into small pieces
3- Mix foie gras, chestnuts, pine nuts, apricots, salt, and pepper in a bowl
4- Flatten chicken breasts between parchment paper
5- Place chicken on plastic wrap and spread filling in the center
6- Roll tightly into logs, sealing ends with knots in the wrap
7- Bring a pot of water to a low boil
8- Submerge roulades and poach for 15 minutes
9- Remove, cool slightly, and unwrap
10- Slice into medallions and serve warm or room temp
Nutrition Information
Calories: 420
Fat: 24g
Carbohydrates: 12g
Protein: 36g
Sodium: 430 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 15 min
Servings: 2
Difficulty: ⭐⭐
Storage and Reheating Tips
Refrigerate leftovers for up to 3 days. Reheat gently in a covered skillet or steamer over low heat. Avoid using the microwave, as it may affect texture. This roulade also works well served cold as an appetizer.
Serving Suggestions
Serve with sweet potato purée or creamy mashed potatoes. Roasted root vegetables or cauliflower mash also pair well. Add a drizzle of poultry jus or fruit-based sauce like cherry, fig, or orange for extra depth and contrast.
Common Mistakes
Overcooking: Makes the chicken dry
Loose wrapping: Filling may leak out
Too much filling: Makes rolling difficult
Skipping rest: Results in messy slices
Recipe Variations
No Foie Gras: Use goat cheese or cream cheese
Nut-Free: Omit pine nuts or use seeds
Fruit Swap: Try figs, prunes, or dates
Wrapped: Wrap in bacon before poaching
Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare and roll the roulades the day before, then poach before serving.
What can replace foie gras?
Goat cheese or mascarpone offers a creamy texture with mild flavor.
Can I roast instead of poaching?
Yes. Bake at 375°F (190°C) for 25–30 minutes. Let rest before slicing.