Beccy’s Chicken Roulade with Butternut Squash Puree and Pickled Beets SHARE TWEET PIN SHARE SHARE EMAIL Make this elegant chicken dish for your next dinner party. Ingredients 3 beets, peeled and cut into ¼-inch matchsticks ½ cup malt vinegar ⅓ cup honey, divided 1 medium butternut squash, peeled and chopped into 1-inch pieces, seeds reserved, rinsed and dried ¼ cup duck fat, divided 1 tsp each salt and pepper, divided ¼ cup plus 1 tbsp butter, divided 1 small onion, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 4 cloves garlic, minced 1 sprig thyme 1 sprig rosemary 6 chanterelle mushrooms, finely chopped 6 cremini mushrooms, finely chopped 1 portobello mushroom, finely chopped 2 large chicken breasts, cut in half lengthwise to create two thin breasts 4 slices prosciutto 1 tbsp chopped chives Vegetable oil for frying 8 leaves kale, destemmed and roughly chopped 1 tbsp sambal oelek Makes: 4 Servings Prep Time: 45 Mins Total Time: 1 Hour Directions Heat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside. Add beets to medium saucepan and cover with water. Cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 mins. Remove from heat, stir in vinegar and ¼ cup honey, set aside. Meanwhile, add butternut squash to large saucepan and cover with water. Cover, bring to a boil over high heat. Reduce heat and simmer until tender about 15 mins. Drain and place back into saucepan over low heat. Add all but 1 tsp duck fat to pan along with ¼ tsp each salt and pepper. Toss to combine. Spoon onto half of one prepared sheet. Add remaining duck fat and squash seeds to pan. Toss to coat. Remove from heat. Roast squash until beginning to brown, 20-25 mins, adding seeds to remaining half of sheet after 10 min. Spoon squash into a large bowl and puree with an immersion blender until smooth. Melt butter in a large non-stick skillet over medium-high heat. Add onions, celery, carrot, garlic, thyme and rosemary. Cook until softened, 5-6 mins. Add mushrooms and ½ tsp each salt and pepper and cook until mushrooms begin to brown, 5-7 mins. Cool slightly. Remove herb sprigs and discard. Place a chicken breast on a plastic wrap-lined cutting board. Cover with another sheet of plastic wrap. Using a meat mallet or heavy bottomed pan, gently pound chicken to 1/4 inch thickness. Repeat with remaining chicken breasts. Lay prosciutto slices onto one prepared baking sheet. Place chicken breasts overtop, cut side up. Spoon ¼ cup duxelle (mushroom mixture) onto each chicken breast spreading to edges. Roll up, starting with pointed end, placing seam side down on prepared sheet. Bake until cooked through (165°F), about 30 mins. In a large, heavy-bottomed pot, heat 1-inch oil over medium heat to 325°F. Add kale in batches and fry 2 min until crispy. Set aside on paper towel-lined plate. Sprinkle with remaining ¼ tsp each salt and pepper. Drain beets, reserving ¼ cup liquid. Heat pickling liquid, remaining 2 tbsp honey and sambal oelek in same non-stick skillet over medium heat. Simmer until slightly thickened, about 5 mins. Strain and return to skillet. Add remaining 1 tbsp butter and simmer 3 min. Serve chicken sliced with squash seeds and puree, pickled beets, kale and pan sauce. Tip: Frying kale can be a bit messy. Be sure to dry leaves thoroughly before adding to oil to reduce spattering. If you prefer to make kale chips in the oven, preheat the oven to 300°F and line a rimmed baking sheet with parchment paper. Toss kale thoroughly with 3 tbsp oil and ¼ tsp each salt and pepper. Place on baking sheet and bake until crispy, 20-25 minutes.