Tender Chicken Roulade

Chicken thighs, a dark meat, have a richer, more intense flavour than other white chicken cuts. The Maryland fillet is a large boned cut that includes the leg as well as the thigh.

It is the perfect cut for making roulades. In this recipe each roulade is filled with the flavours of fresh herbs, of smoked ham, braised garlicky silverbeet and tasty peppery, Italian pork sausages. Including a strip of Maasdam (an Emmental style Dutch cheese) brings a lovely melting, creamy centre to each slice.

The roulades are moist and delicious with the flavourful jus from the cooking spooned over, making this a tasty meal when served with herbed roast potatoes and your favourite vegetables.

Here the roulades are accompanied by steamed green beans in a vinaigrette of white balsamic condiment and Extra Virgin olive oil with a sprinkle of chopped parsley and flavoured by a couple of slivers of fresh garlic.

Tender Chicken Roulade


  • 2 pieces of chicken Maryland fillet skin off ( flatten each piece slightly between pieces of clingwrap with a rolling pin)
  • 4 slices of thinly cut double smoked ham
  • 6 medium leaves of silverbeet, washed
  • 2 Italian pork sausages, casing removed and meat chopped into small pieces
  • 2 whole cloves garlic plus one large clove crushed
  • 2 long pieces of Maasdam or Swiss cheese, 2 cm thick and 10 cm long
  • 2 Tblsp Extra virgin olive oil
  • salt and freshly grated black pepper
  • sea salt flakes
  • twine for binding
  • 1/2 cup white wine
  • 3 fresh sage leaves, chopped
  • fresh rosemary sprigs


1.On a large plate, place each piece of chicken and sprinkle with sea salt and freshly ground pepper on all sides of the chicken. Cover with cling wrap and rest in the fridge for an hour

2.Trim the stalks from the silverbeet and blanch the leaves in boiling water for 2 minutes, drain with a slotted spoon and dry the leaves on kitchen paper

3.Add olive oil and knob of butter to saucepan and heat over a medium low heat. Place the clove of crushed garlic and cook for a minute

4.Place the silver beet leaves in and stir to wilt, then add a little hot water to cover the silverbeet leaves. Cook for 5 minutes till water evaporates then set aside

5. Remove the casings from the Italian sausages

6. Break the meat into small pieces

7.Brown the sausage pieces in a little olive oil and set aside

8.Remove the chicken pieces from the fridge then place them each on a separate piece of cling wrap

9.Place 2 slices of smoked ham over each piece of the chicken

10.Place the braised silverbeet over the ham

11.Scatter the pan fried sausage pieces over the silverbeet

12.Place the long piece of cheese across the middle of the chicken and filling

13.Use the cling wrap to help you to roll the chicken and use toothpicks to keep the chicken roulade together

14.Use cooking twine to bind up the chicken then remove the toothpicks that have been securing the roulades. Push sprigs of rosemary under the twine and sprinkle with chicken seasoning

15.Place two tablespoons of olive oil and a knob of butter in a heavy based pan and when the butter stops foaming add the cloves of garlic and cook for a minute

16.Then remove the cloves and set aside

17.Carefully brown the chicken roulades on all sides

18.Add the wine and return the garlic cloves that was set aside and cook for a few minutes till the wine evaporates

19.Lower the heat and add a little extra water

20.Season with salt and freshly ground black pepper 

21.Sprinkle over in the chopped sage leaves

22.Cover and cook on very low simmer for 50 minutes, adding a little boiling water from time to time as the liquid evaporates

23. When cooked, remove the roulades to a plate and cover and rest for 10 minutes

24. When serving, remove the twine and slice the chicken roulade

25. Spoon over some of the delicious golden jus from the pan

26.Serve with rosemary, twice cooked baked potatoes

26. Green beans in vinaigrette and a fresh salad of mixed leaves completes this meal perfectly

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