Chicken and Cherry!

The luscious red cherry can be very tempting. It is a favourite with pastry chefs. But this juicy treat has now become an integral part of main course dishes too.

Chicken Roulade with Cherry Liqueur and Balsamic Reduction (Serves 4)


Chicken breast: 1
Lime juice: 3 tbsp
Salt and pepper to taste

For stuffing:

Spinach: 1 bunch (boiled and finely chopped)
Cooked rice: 1 cup
Cheddar cheese: 1/4 cup
Cream: 4 tbsp
Garlic paste: 2 tbsp
Salt and pepper to taste
Sliced black olives: 1/3 cup
Sundried tomatoes: 1/3 cup

For sauce:

Kirch liqueur: 6 tbsp
Cherry juice: 1 cup
Balsamic vinegar: 1/2 cup
Butter: 1 tbsp
Salt and pepper to taste
A few pieces of fresh cherry


Wash and drain the chicken breast. Cut through the center and open up the fillet. Flatten the chicken breast using a hammer. Place on a silver foil. Spread lime juice and season.

For stuffing

Mix all the ingredients and spread evenly on the chicken breast. Roll the chicken carefully and wrap with the foil tightly and steam for 20 minutes.

For sauce

Mix together the liqueur, cherry juice and balsamic vinegar, and boil till reduced to 1/3 of its original quantity. Add the butter and season. Finally add the fresh cherries to the sauce.

For plating

Remove the foil from the chicken and slice the chicken roll evenly. Arrange on a plate and pour the sauce on the side along with a few pieces of cherries. Serve hot with steamed vegetables.

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