The word roulade originates from the French word ‘rouler’, meaning to roll. Typically a roulade is a dish consisting of a slice of flattened meat rolled around a filling, such as vegetables, cheese or other meats. The dish is easy to prepare, and tastes great with the infusion of herbs and nutritive and crunchy vegetables, blending smoothly with the accompanying creamy texture of the mushroom sauce.

Preparation time:
40 minutes
Serving: 4 portions


For chicken roulade

  • Baby chicken (fresh or frozen) 880g
  • Olive oil 10ml
  • Rosemary 5g
  • Salt 5g
  • Pepper 5g
  • Garlic 10g
  • Asparagus 20g
  • Leeks 40g
  • Mushroom 50g
  • Capsicum 30g
  • Carrot 30g

For buttered vegetable

  • Carrot 50g
  • Cauliflower 50g
  • Broccoli 50g
  • Cherry tomato 50g
  • Zucchini 50g
  • For mash potato
  • Potato 80g
  • Cream 10ml
  • Salt 5g
  • Pepper 5g
  • Chopped parsley 5g
  • For mushroom cream sauce
  • Mushroom 40g
  • Cream sauce 40ml
  • Leeks chopped 10g
  • Onion chopped 10g
  • For sweet potato chips
  • Sweet potato slice 20g


For chicken roulade:

  • Defrost frozen chicken in running water, debone, clean, wash and set aside
  • Place deboned chicken on an aluminum foil and press down or use a meat hammer to flatten the chicken
  • Sprinkle olive oil, pepper and salt on the chicken
  • Slice the mushrooms, julienne the pepper and carrot, retain asparagus as is, and place on top of the chicken in the center
  • Form a tight roll of the chicken with the vegetables stuffing in an aluminum foil
  • Preheat the oven for 5 minutes, place the chicken roll in the oven and cook for 30 minutes at 190 degrees centigrade.
  • Remove from oven and set aside to cool

For buttered veggies:

  • Cut and clean all the vegetables
  • Blanch the cut vegetables by placing them in scalding water for 2 to 3 minutes and then transfer them immediately to a bowl of chilled or iced water for a further 2 to 3 minutes. Drain the vegetables thoroughly.
  • Heat a pan, add butter and shake the pan to melt and spread the butter
  • Add the blanched vegetables sprinkle with salt and pepper and chopped parsely
  • Toss well and set aside

For mashed potato:

  • Boil and mash the potatoes
  • Heat a pan, add the mashed potato along with cream and butter, stir well
  • Sprinkle with salt pepper and chopped parsley

For mushroom sauce:

  • Slice the mushroom, onion, leeks and set aside,
  • Sauté the chopped ingredients with butter, and add the cream sauce to the mix
  • Salt and pepper the sauce to taste

For sweet potato chips:

  • Slice sweet potato and fry in hot oil. Once it is crunchy, scoop out, drain the oil and set aside to rest, or place in an oven at 50 degrees centigrade for 10 minutes

Serving: Pipe the mashed potato in line in the center of a plate and place your buttered vegetables on the top and cut your chicken roulade into smaller pieces. Place your chicken roulade on a plate, drizzle creamy mushroom sauce on top, garnish with the herbs and add sweet potato chips.

Creative, enthusiastic and with a passion for food, Chef Binu Joseph is currently Chef at The Regency Hotel Kuwait. With over 17 years of experience serving in luxury five-star properties in the region, Chef Joseph has an in-depth knowledge in preparing multiple cuisines, including Arabic, Asian, American, Continental and Indian dishes. In addition, his culinary skills in putting his own stamp on traditional dishes to create new combinations of flavors, textures and tastes allows him to prepare dishes that meet the tastes of the most discerning patrons. Chef Joseph now brings his versatility and 5-star culinary creativity to the pages of The Times Kuwait, with simple recipes that anyone can prepare using ingredients that are readily available in Kuwait.

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