Stuffed chicken roulade with cider cream sauce recipe

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serves: 4
Skill: medium
Prep: 20 min
Cooking: 40 min

Nutrition per portion

Calories 415 kCal 21%
Fat 24g 34%
  -  Saturates 15g 75%
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  • Chicken breasts stuffed with ham in a boozy cream sauce – the ultimate comfort food!


    • 4 chicken breasts, skinned
    • 8 slices of wafer-thin ham
    • 100g packet goat’s cheese
    • 1 small cooking apple, cored, skinned and finely chopped
    • 30g (1oz) prunes, finely chopped
    • Salt and freshly ground black pepper
    • 500ml bottle cider
    • ½ x 200ml carton crème fraîche
    • Boiled potatoes and salad, to serve


    • Place each chicken breast between 2 pieces of cling film and use a rolling pin to beat them out thinly.

    • Put 2 slices of ham on each and crumble over the goat’s cheese. Scatter the chopped apple and prunes on top and season with salt and pepper.

    • Roll the chicken up widthways and use wooden cocktail sticks to secure them. Place the chicken roulades in a deep frying pan and pour the cider over.

    • Bring the contents of the pan to the boil, then reduce the heat and cover the pan.

    • Simmer the roulades gently for 30-40 minutes until the chicken is cooked.

    • Remove the roulades from the pan and keep them warm.

    • Keep the pan uncovered and boil the juices rapidly until the volume reduces by half, then stir in the crème fraîche and simmer until the sauce thickens. Season to taste.

    • Cut the roulades in half diagonally.

    • Pour some sauce on to the plate and place the roulades on top.

    • Serve with boiled baby potatoes and salad.

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