Elegant Lemon Herb Chicken Roulade with Truffle Mashed Potatoes

Ingredients

• 4 pieces chicken breasts, butterflied and pounded thin
• 1 cup fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper, freshly ground

• 2 lbs Yukon gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 1 cup unsalted butter, melted
• 1 tbsp truffle oil
• 1 tsp salt
• 1 tsp white pepper, freshly ground

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a bowl, combine chopped spinach, feta cheese, lemon zest, parsley, salt, and pepper.
3. 03
   Lay the butterflied chicken breasts on a flat surface and evenly distribute the spinach mixture over each piece.
4. 04
   Carefully roll each chicken breast tightly and secure with toothpicks. Season the outside with salt and pepper.
5. 05
   Heat olive oil in a skillet over medium-high heat. Sear the roulades until golden brown on all sides, about 6-8 minutes.
6. 06
   Transfer the roulades to a baking dish and bake in the preheated oven for 20-25 minutes, until the chicken is cooked through.
7. 07
   For the mashed potatoes, boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
8. 08
   Mash the potatoes with a potato masher or ricer. Gradually mix in the warm cream, melted butter, and truffle oil until smooth and creamy.
9. 09
   Season the mashed potatoes with salt and white pepper to taste.
10. 10
    Slice the chicken roulades and serve alongside the truffle mashed potatoes. Garnish with additional parsley if desired.