Chicken Roulade Class

Roasted Red Beet Salad with Goat Cheese Earthy roasted red beets served over fresh greens with creamy, tangy goat cheese, creating a colorful fall-inspired salad with a beautiful balance of sweet and savory flavors. Bacon, Broccoli & Cheddar-Stuffed Chicken Roulade Tender chicken breast seasoned with Italian herbs, garlic, and paprika, then filled with smoky crisp bacon, fresh broccoli, sharp cheddar, and Parmesan cheese. Carefully rolled and pan-seared in reserved bacon drippings until beautifully golden, then oven-roasted until juicy and tender. Sliced into elegant medallions and finished with a delicate white wine reduction. Butternut Squash & Sage Risotto Creamy Arborio rice slowly cooked until rich and velvety, folded with tender roasted butternut squash and fragrant fresh sage for a comforting autumn-inspired accompaniment to the chicken roulade. Cast-Iron Skillet Apple Pie with Cinnamon Ice Cream Warm, homemade apple pie baked in a cast-iron skillet with tender cinnamon-spiced apples beneath a beautifully golden crust, served warm with creamy cinnamon ice cream for the perfect fall finish.