Recipe: Chicken Roulade

Chicken roulade is a weeknight dish that looks fancy but takes only 20 minutes to prep. You can cook it year-round, but it really shines in spring when cherry tomatoes hit the market and fresh parsley is at its peak. Garlic works just as well stored as it does fresh. For wine, pick a clean dry white without overthinking: Sancerre, Chablis, or a decent local Sauvignon Blanc. The grated Gruyère needs acidity to balance, not red wine. If you find an affordable Meursault village, it won't hurt either. Serve it with warm potato salad and cornichons, or just plain lettuce. Those sliced roulades at the end look impressive. If you're worried about dryness, baste generously during the oven time with the pan drippings, that's where the sauce lives. It's a great meal for casual dinners with friends, not necessarily a Sunday obligation. Make it when you want something that looks good but doesn't keep you in the kitchen all afternoon.