Chicken Thigh Roulade (Mediterranean)

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(OP-2019) This is a continuation of the Chicken Roulade using different cultural cuisine ideas. 

Very similar to this one as far as a technique, but I used a lot of different ingredients. Think Greek and Mediterranean ingredients, spices, and herbs. I used every olive, pepper, garlic, Feta Cheese, Sun-dried Tomatoes, etc., for the delicious Antipasto. Let's not forget the Balsamic Glaze that accompanied the dish. 


SOUS-VIDE AT 145F FOR 3 HOURS




















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