Chicken Roulade with Tomato Bell Pepper Sauce

Chicken Roulade is a French dish which consists of a slice of meat rolled around a filling of cheese or vegetables. Roulade itself means ‘rolled’ .There are countless variations for a Chicken Roulade recipe with different types of fillings and some are very complicated ones. Commonly the meat with the filling is secured with a toothpick or a string tied around but here I have simply used a cling film wrap.  After several attempts of making a roulade, I think the important part is to flatten the chicken breasts so that it can hold the filling and roll up easily. This recipe may seem very elaborate but it’s quite simple and delicious, worthy for any special occasion. Here goes my version for an Easy Chicken Roulade with Tomato Bell pepper Sauce served with Caramelized Garlic Broccoli.


  • Chicken breast – 1 large fillet.
  • Capsicum – 1 small (deseeded and cut into strips).
  • Green chili – 1 no.
  • Shelled Pistachios – few.
  • Cheddar cheese – 30 grams or 2 Cubes.
  • Zest of Lemon – 1 Teaspoon.
  • Thyme – Half teaspoon.
  • Yellow Mustard – Half Teaspoon.
  • Bread – 2 Slices.
  • Butter – 2 Tablespoons
  • Salt and pepper to taste.

For Tomato Bell Pepper sauce

  • Onion – 2 Tablespoon (chopped).
  • Red Capsicum/bell pepper – 4 Tablespoons (finely chopped).
  • Tomatoes – 2 Tablespoons (roughly chopped).
  • Chilly Vinegar – 2 Teaspoon.
  • Parsley chopped- 1 teaspoon.
  • Olive oil- 1 Tablespoon.
  • Sugar – half Teaspoon.
  • Salt pepper – to taste.


  1. Roughly crush Pistachios and cut the bread slices into very small cubes. Mix the bread and nuts with softened cheddar cheese, chilly, lemon zest, mustard and thyme. Combine all together and keep aside for filling the chicken.
  2. Place Chicken breast between two sheets of cling film and gently pound with a rolling pin. This will help the chicken breast flatten up fast without breaking. Remove the top cling film and season with salt and pepper.
  3. Take the combined filling and layer onto the chicken breast. Top it up with few strips of capsicum.
  4. Roll up the chicken gently and tightly wrap with the cling film. Seal the ends properly by tying a knot with the cling film. Refrigerate the rolled up chicken for 15- 20 minutes.
  5. Drop the chicken in a large sauce pan of gently simmering water (the water should not boil). Poach the chicken for 20 – 30 minutes approximately.
  6. Remove the cling film slowly and sauté the roulade in butter till golden brown.
  7. For the sauce:-  Sauté onions in olive oil over medium heat. Add the chopped capsicum and tomatoes stirring well till the tomatoes turn saucy. Add the rest of the ingredients and cook till the sauce has reduced. Season well with salt pepper.
  8. Cut the chicken roulade and serve with the sauce

Chicken Roulade is best served with Caramelized Garlic Broccoli. Simply blanch florets of broccoli and stir fry in butter with minced garlic and a teaspoon of brown sugar. Finally season with a dash of paprika and salt.


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