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Recipe by : chef ssentongo

#-That’s Herb-Stuffed Chicken Roulade with Broccolini + Glazed Baby Carrots 🍗

Short Recipe – Serves 2

Ingredients

• Roulade: 2 chicken breasts, pounded flat. Stuffing: cream cheese or spinach + garlic + herbs + parmesan. Salt, pepper, paprika
• Veggies: Broccolini, baby carrots, baby corn
• Sauce: 2 tbsp butter, 1 tbsp Dijon, lemon juice, chicken stock, herbs, olive oil drizzle

Steps

1. Stuff + Roll: Spread stuffing on flattened chicken. Roll tight, tie with string. Season outside.
2. Sear + Bake: Sear roll in hot pan till golden. Then bake 190°C / 375°F for 20-25 mins. Rest 5 mins, slice.
3. Veggies: Steam/blanch broccolini + carrots 3-4 mins. Toss with butter + salt.
4. Sauce: Deglaze pan with stock + lemon + Dijon. Whisk in butter till glossy.
5. Plate: Line sliced roulade → add veggies → drizzle herb butter sauce. Garnish edible flower + microgreens.

Tip: Chill the rolled chicken 15 mins before searing so it holds shape.

Want me to swap chicken for turkey or make a veggie mushroom roulade?

# – That’s Honey-Glazed Roasted Turkey/Chicken Leg with Green Beans + Rice Pilaf 🍗

Short Recipe – Serves 2

Ingredients

• Glazed Leg: 2 turkey/chicken drumsticks, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp Dijon, garlic, paprika, salt, pepper
• Sides: Green beans, lemon, thyme. Rice pilaf with carrots + parsley
• Glaze: Pan juices + 1 tbsp butter

Steps

1. Marinate: Whisk honey, soy, Dijon, garlic. Coat legs 30 mins.
2. Roast: 200°C / 400°F for 45-55 mins. Baste every 15 mins till sticky and caramelized.
3. Green Beans: Sauté in butter + garlic + thyme 4-5 mins. Finish with lemon.
4. Rice: Cook rice with broth, add carrots + parsley.
5. Plate: Leg on plate → green beans on side → spoon pan glaze over. Add lemon wedges.

Tip: Broil last 2 mins for that glossy, charred finish. Let it rest so juices stay in.

Want it spicy with chili or go full turkey instead of chicken?

# – Got you — that’s Grilled Lamb Chops on Saffron Orzo with Arugula-Parmesan Salad + Red Wine Jus 🐑

Full Plate Recipe – Serves 2

1. GRILLED LAMB CHOPS
Ingredients: 4 lamb loin chops, 2 tbsp olive oil, 2 garlic cloves minced, 1 tsp chopped rosemary, 4 sage leaves, salt + pepper

Steps:

1. Rub chops with oil, garlic, rosemary, salt, pepper. Marinate 30 mins.
2. Sear in screaming hot grill pan 3-4 mins per side for medium-rare. Add sage last minute.
3. Rest 5-10 mins so it stays juicy.

2. SAFFRON CREAMY ORZO
The yellow base looks like orzo/risoni
Ingredients: 1 cup orzo, 2½ cups warm chicken stock, 2 tbsp butter, pinch saffron or ½ tsp turmeric, ¼ cup grated parmesan, salt

Steps:

1. Melt butter, toast orzo 1 min.
2. Add warm stock + saffron. Simmer 9-10 mins, stirring, till creamy like risotto.
3. Stir in parmesan, salt, pepper.

3. ARUGULA CHERRY TOMATO SALAD
Ingredients: 2 handfuls arugula, 6 cherry tomatoes halved, shaved parmesan, 1 tbsp olive oil, 1 tsp lemon juice, salt

Steps:
Toss everything right before serving so greens stay crisp.

4. QUICK RED WINE JUS
Ingredients: Pan drippings, ¼ cup red wine, ½ cup lamb or beef stock

Steps:

1. Deglaze pan with wine, scrape bits.
2. Add stock, reduce by half till syrupy. Strain.

PLATING
Spoon creamy orzo → arrange lamb chops on top → drizzle jus around → top with sage leaf.
Side of arugula salad with parmesan shave.

Tip: The secret is the saffron in the orzo + not overcooking the lamb. Pink center = tender.

Want me to make a version with mint gremolata instead of sage?