Bavarian Chicken Roulade


  • 3 tbsp olive oil
  • 185g breast chicken
  • 120g (chicken trimmings and fillet)
  • 40ml cream
  • 1 egg white
  • ½ tsp salt
  • 40g carrot
  • 40g leek
  • 110g mushroom finely diced
  • 110g onion finely diced
  • 110g tinned diced tomato
  • 1 tsp dried basil finely chopped
  • 2 rashers bacon finely diced
  • butter and oil
  • 120g carrot (cut into julienne)
  • Chicken stock


  1. Puree together the chicken trimmings, cream, egg white and salt until light and creamy using a food processor.
  2. Finely slice the zucchini and the leek into long thin strips (julienne).
  3. Lay out a sheet of plastic wrap on the bench.
  4. Carefully slice open the chicken breast and inside the opening tuck in the chicken mouse, zucchini and leek filling the breast to capacity.
  5. Place the filled chicken breast onto the plastic wrap and then carefully wrap around the breast shaping it into a sausage shape tying off the ends into a knot.
  6. Place into a small pot filled with cold water.
  7. Bring the pot to the boil then turn the heat down and simmer the chicken until cooked around 15 – 20 minutes – when cooked let it rest for five minutes then angle slice in half.
  8. In a small pan add the butter, oil, mushroom, onion, diced tomato , bacon, basil and heat together until cooked season with salt and pepper.

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