Chicken roll with apricots and sage, served with cranberry sauce
On some days, when I feel like cooking something different with chicken breast, I make this roll filled with apricots and sage, served with a quick cranberry sauce. Usually, if I have dried apricots or cranberries in the pantry, I already know I can get started. There aren't many ingredients, and the process isn't complicated; you just need to be patient when rolling and let the meat chill in the fridge for a bit. I've made it a few times for lunch, especially when I wanted to change up the routine of pan-frying chicken breast.
Quick info
Total time: about 1 hour 30 minutes (including chilling time)
Preparation time: 40 minutes
Cooking time: 50 minutes (including sauce)
Servings: 2
Difficulty: medium
Recipe type: main course
Ingredients
For the roll:
300 g chicken breast
30 g dried apricots
1 teaspoon dried sage
salt
pepper
2 tablespoons oil
For the sauce:
100 g cranberries (fresh or dried - see below)
100 g sugar
juice of 1/2 lemon
If using dried cranberries, soak them in water for 3 hours before cooking.
Preparation method
1. Preparing the filling
Chop the dried apricots finely. Place them in a small bowl, add the dried sage, and mix. The filling should be homogeneous so it distributes well in the meat.
2. Slicing the chicken breast
Slice the chicken breast like a fan - do not separate it completely, but open it up enough to fill. You can lightly pound the chicken breast between two sheets of plastic wrap to make it thinner and easier to roll.
3. Filling and rolling
Spread the apricot and sage mixture over the opened chicken breast. Roll tightly. Sprinkle salt and pepper on top to taste.
4. Chilling the roll
Wrap the rolled chicken in plastic wrap. Place it in the fridge for 30 minutes. During this time, the meat binds better and behaves more easily during cooking.
5. Cooking the roll
Remove the roll from the fridge and unwrap it from the plastic. Place it in a large skillet, pour in the oil, and add a little water (just enough to lightly cover the bottom of the pan). Put a lid on and place the skillet over medium heat. Let it steam until the meat is cooked but still juicy.
6. Preparing the cranberry sauce
In a small pot, place the cranberries (rehydrated if dried), sugar, and lemon juice. Put on low heat and let it simmer, stirring occasionally, until the fruits soften and the mixture thickens to a jam-like texture. Be careful not to let it stick.
7. Browning the roll
After the roll is cooked, remove the lid and let it sit in the pan for a few minutes to brown slightly on all sides. Turn it a few times to achieve a golden color.
8. Serving
Slice the roll after it has cooled slightly and serve it warm, with the cranberry sauce on the side.
Why I make this recipe often
It's one of the recipes I return to when I want to use chicken breast in a different way. The apricot and sage filling adds flavor and texture, while the cranberry sauce provides a pleasant contrast. It's made from simple ingredients, suitable for both a special meal and an ordinary lunch.
Tips and variations
Tips
- For the filling, chop the apricots as finely as possible; otherwise, you’ll have large pieces when cutting.
- Don’t overload the chicken breast with filling; if you add too much, the roll may fall apart during cooking.
- If you have it, you can use fresh sage, but don’t use too much – the flavor is intense.
Substitutions
- Apricots can be replaced with dried plums or figs if you want a different taste.
- If you don’t have sage, a little thyme or rosemary will work too.
- The sugar in the sauce can be replaced with honey, but it will have a different consistency.
Variations
- You can add some chopped nuts to the filling for extra texture.
- For a more intense flavor, you can brush the roll with a little mustard before adding the apricots.
Serving ideas
- Alongside a simple green salad or steamed vegetables.
- Pairs well with a simple mashed potato or root vegetable puree.
- The slices of roll can also be used in cold sandwiches with the cranberry sauce.
Frequently asked questions
How long does the cranberry sauce last in the fridge?
The sauce lasts 3-4 days in the fridge, in a jar or bowl with a lid.
Can I use skin-on boneless chicken breast?
Yes, just remove the skin before filling and rolling; otherwise, it won’t hold together well.
What do I do if I don’t have plastic wrap?
You can also use aluminum foil for rolling and chilling, but plastic is easier to mold.
What if I don’t have fresh cranberries?
Dried cranberries work just as well; just make sure to rehydrate them beforehand.
Can I cook the roll in the oven instead of the skillet?
You can, but the original recipe calls for steaming on the stovetop. Oven time may vary, and the texture will be slightly different.
Nutritional values
Approximately, for one serving (half of the recipe):
Calories: about 350-400 kcal
Protein: 30-35 g
Carbohydrates: 45-50 g (due to fruits and sugar)
Fats: 8-10 g
Values are indicative. If you use less sugar or a different type of fruit, they will change.
Storage and reheating
The chicken roll can be stored in the fridge, covered, for up to 2 days. When reheating, I recommend using steam or the oven with foil, so it doesn’t dry out. The cranberry sauce keeps well in the fridge for a few days, separately. I do not recommend freezing, as the texture of the fruit roll will not be the same after thawing.
On some days, when I feel like cooking something different with chicken breast, I make this roll filled with apricots and sage, served with a quick cranberry sauce. Usually, if I have dried apricots or cranberries in the pantry, I already know I can get started. There aren't many ingredients, and the process isn't complicated; you just need to be patient when rolling and let the meat chill in the fridge for a bit. I've made it a few times for lunch, especially when I wanted to change up the routine of pan-frying chicken breast.
Quick info
Total time: about 1 hour 30 minutes (including chilling time)
Preparation time: 40 minutes
Cooking time: 50 minutes (including sauce)
Servings: 2
Difficulty: medium
Recipe type: main course
Ingredients
For the roll:
300 g chicken breast
30 g dried apricots
1 teaspoon dried sage
salt
pepper
2 tablespoons oil
For the sauce:
100 g cranberries (fresh or dried - see below)
100 g sugar
juice of 1/2 lemon
If using dried cranberries, soak them in water for 3 hours before cooking.
Preparation method
1. Preparing the filling
Chop the dried apricots finely. Place them in a small bowl, add the dried sage, and mix. The filling should be homogeneous so it distributes well in the meat.
2. Slicing the chicken breast
Slice the chicken breast like a fan - do not separate it completely, but open it up enough to fill. You can lightly pound the chicken breast between two sheets of plastic wrap to make it thinner and easier to roll.
3. Filling and rolling
Spread the apricot and sage mixture over the opened chicken breast. Roll tightly. Sprinkle salt and pepper on top to taste.
4. Chilling the roll
Wrap the rolled chicken in plastic wrap. Place it in the fridge for 30 minutes. During this time, the meat binds better and behaves more easily during cooking.
5. Cooking the roll
Remove the roll from the fridge and unwrap it from the plastic. Place it in a large skillet, pour in the oil, and add a little water (just enough to lightly cover the bottom of the pan). Put a lid on and place the skillet over medium heat. Let it steam until the meat is cooked but still juicy.
6. Preparing the cranberry sauce
In a small pot, place the cranberries (rehydrated if dried), sugar, and lemon juice. Put on low heat and let it simmer, stirring occasionally, until the fruits soften and the mixture thickens to a jam-like texture. Be careful not to let it stick.
7. Browning the roll
After the roll is cooked, remove the lid and let it sit in the pan for a few minutes to brown slightly on all sides. Turn it a few times to achieve a golden color.
8. Serving
Slice the roll after it has cooled slightly and serve it warm, with the cranberry sauce on the side.
Why I make this recipe often
It's one of the recipes I return to when I want to use chicken breast in a different way. The apricot and sage filling adds flavor and texture, while the cranberry sauce provides a pleasant contrast. It's made from simple ingredients, suitable for both a special meal and an ordinary lunch.
Tips and variations
Tips
- For the filling, chop the apricots as finely as possible; otherwise, you’ll have large pieces when cutting.
- Don’t overload the chicken breast with filling; if you add too much, the roll may fall apart during cooking.
- If you have it, you can use fresh sage, but don’t use too much – the flavor is intense.
Substitutions
- Apricots can be replaced with dried plums or figs if you want a different taste.
- If you don’t have sage, a little thyme or rosemary will work too.
- The sugar in the sauce can be replaced with honey, but it will have a different consistency.
Variations
- You can add some chopped nuts to the filling for extra texture.
- For a more intense flavor, you can brush the roll with a little mustard before adding the apricots.
Serving ideas
- Alongside a simple green salad or steamed vegetables.
- Pairs well with a simple mashed potato or root vegetable puree.
- The slices of roll can also be used in cold sandwiches with the cranberry sauce.
Frequently asked questions
How long does the cranberry sauce last in the fridge?
The sauce lasts 3-4 days in the fridge, in a jar or bowl with a lid.
Can I use skin-on boneless chicken breast?
Yes, just remove the skin before filling and rolling; otherwise, it won’t hold together well.
What do I do if I don’t have plastic wrap?
You can also use aluminum foil for rolling and chilling, but plastic is easier to mold.
What if I don’t have fresh cranberries?
Dried cranberries work just as well; just make sure to rehydrate them beforehand.
Can I cook the roll in the oven instead of the skillet?
You can, but the original recipe calls for steaming on the stovetop. Oven time may vary, and the texture will be slightly different.
Nutritional values
Approximately, for one serving (half of the recipe):
Calories: about 350-400 kcal
Protein: 30-35 g
Carbohydrates: 45-50 g (due to fruits and sugar)
Fats: 8-10 g
Values are indicative. If you use less sugar or a different type of fruit, they will change.
Storage and reheating
The chicken roll can be stored in the fridge, covered, for up to 2 days. When reheating, I recommend using steam or the oven with foil, so it doesn’t dry out. The cranberry sauce keeps well in the fridge for a few days, separately. I do not recommend freezing, as the texture of the fruit roll will not be the same after thawing.