This stuffed chicken roulade is ideal when you want something a little special without roasting a whole bird. Butterflying the chicken keeps it tender and makes rolling easy. Cooking the roulade sous vide ensures the chicken stays moist and evenly cooked, while a final blast in the air fryer crisps up the pancetta. If you don’t have an air fryer, a hot pan works just as well. Recipe compliments of Instant Pot.

Time: 15 to 20 minutes | Inactive time: 1 hour 20 minutes | Serves: 4 to 6

Ingredients

• 150 to 200 g sliced smoked pancetta, or 2 packets thin-cut streaky bacon
• 4 large skinless chicken breasts

For the stuffing:

• 1 onion, diced
• ¼ cup pecans, roughly chopped, or almonds, macadamias or pistachios
• 2 pork bangers
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ cup dried cranberries, roughly chopped
• 2 tablespoons fresh sage, finely chopped
• ⅛ cup breadcrumbs

To serve:

• Gravy

Method

1. Butterfly each chicken breast by slicing through the middle, leaving one edge intact so it opens like a book. Season lightly with salt.
2. Place the butterflied breasts on a board and gently pound to an even thickness of about 1 cm. Set aside.
3. For the stuffing, fry the onion in a little oil over medium heat until golden and caramelised, about 10 minutes.
4. Remove the sausage meat from the casings and place in a bowl. Add the cooked onion, salt, pepper, cranberries, sage, nuts and breadcrumbs. Mix well.
5. Fill the Instant Pot with water and set to Sous Vide at 63°C for 1 hour. You will be making two smaller roulades so they fit comfortably.
6. Lay out a large sheet of cling wrap. Arrange half the pancetta slices slightly overlapping to form a rectangle.
7. Place two chicken breasts in the centre to form a smaller rectangle. Spread half the stuffing in a log shape down the middle.
8. Using the cling wrap to help, roll the chicken tightly into a cylinder, ensuring the pancetta wraps around the outside. Twist and tie the ends of the cling wrap securely. Repeat with the remaining ingredients.
9. Place the roulades into a large resealable or silicone bag. Lower into the sous vide water using the displacement method, keeping the seal above the waterline. Seal and secure. Cook for 1 hour.
10. Once cooked, refrigerate if making ahead.
11. To finish, heat the Instant Pot Vortex or air fryer to 200°C. Remove the roulades from the bag and unwrap. Air fry for 15 minutes, turning halfway, until the pancetta is crisp. Alternatively, pan fry until golden and crisp.
12. Rest for 5 minutes before slicing and serving with gravy.