Sous Vide Chicken Roulade with Beetroot Essence and Mustard Emulsion

### **Ingredients**

#### **1. The Chicken Roulade**

* 2 large boneless, skinless chicken breasts

* 4 slices prosciutto

* 1/2 cup fresh spinach leaves, blanched and squeezed dry

* 1/4 cup herb stuffing mix or breadcrumbs (mixed with melted butter)

* Salt and white pepper

#### **2. The Beetroot Essence (Reduction)**

* 4 large beetroots, peeled and roughly chopped

* 1 cup chicken or vegetable broth

* 1 tbsp balsamic vinegar

* 1 tsp sugar

* 1 tbsp cold butter (to finish)

#### **3. The Mustard Emulsion**

* 1/4 cup Dijon mustard

* 2 tbsp whole-grain mustard

* 1 tbsp lemon juice

* 1/4 cup heavy cream

* 1/2 cup neutral oil (like grapeseed or canola)

* Salt to taste

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### **Instructions**

#### **Step 1: Prepare the Roulade**

1. **Flatten:** Place chicken breasts between plastic wrap and pound them to an even 1/4-inch thickness. Season with salt and white pepper.

2. **Assemble:** Lay out prosciutto slices overlapping slightly. Place flattened chicken on top. Layer with spinach and the buttered breadcrumb mixture.

3. **Roll:** Carefully roll the chicken tightly into a cylinder.

4. **Seal:** Wrap the roulade tightly in plastic wrap, twisting the ends securely like a candy wrapper. Finally, vacuum-seal it in a bag.

5. **Sous Vide:** Cook in a water bath at **145°F (63°C)** for 2 hours.

#### **Step 2: Make the Beetroot Essence**

1. Juice the beetroots, or boil them in the broth until very soft and blend until smooth, then strain through a fine-mesh sieve.

2. Bring the beet liquid to a simmer in a saucepan along with the balsamic vinegar and sugar.

3. Reduce until it has a syrupy consistency.

4. Remove from heat and whisk in the cold butter for shine. Keep warm.

#### **Step 3: Make the Mustard Emulsion**

1. In a blender or using an immersion blender, combine the mustards, lemon juice, and heavy cream.

2. While blending on high, slowly drizzle in the oil to form a thick, creamy emulsion. Season to taste.

#### **Step 4: Sear and Serve**

1. Remove the roulade from the sous vide bag and plastic wrap.

2. Pat dry and sear in a hot pan with butter for 1–2 minutes per side until golden brown.

3. Let rest for 5 minutes before slicing into thick medallions.

4. **Plating:** Spoon the beetroot essence onto the plate, place the roulade medallions on top, and dot with the mustard emulsion.