Smoked Chicken Roulade with Dried Fruits

This is the kind of dish that earns a standing ovation at the dinner table. Flattened chicken breasts get rolled around a silky mousse made from diced chicken, Port wine, egg whites, and skim milk, studded with a jeweled mix of dried apples, cherries, apricots, pineapple, and raisins.

The roulades go into the smoker until they’re cooked through and kissed with wood smoke, then get sliced on the bias to reveal that gorgeous pinwheel of fruit and mousse inside.

A quick pan sauce of veal stock and bourbon ties it together with a warm, rich finish.

Chef Tips

• Pound the chicken breasts to an even thickness before rolling. Uneven meat means uneven cooking and a roulade that falls apart when sliced.
• Process the mousse until completely smooth. Any lumps will create weak spots in the filling and make rolling difficult.
• Let the roulades rest for 5 minutes after smoking before slicing. This firms up the mousse so it holds its shape when you cut into it.
• Slice on the bias for the most dramatic presentation. Five or six angled pieces fanned across the plate looks restaurant-ready.