Roulade means ‘roll’ in French. It’s a fairly simple but impressive way to showcase the delicious Black Truffle stuffing.

We suggest serving this dish with seasonal vegetables, like roasted Jerusalem artichokes, crunchy roast potatoes tossed with black truffle and blanched green beans with Pepe Saya’s truffle butter.

Serves 4-6 as a main


30 g unsalted butter
2 tbsp extra virgin olive oil
3 chicken breasts (skin removed)
¼ cup dry white wine
1 ½ cups homemade (or good quality) chicken stock
2 tarragon sprigs
1 bay leaf
1 tsp white wine vinegar
1 tbsp parsley, finely chopped
Sea salt
Black pepper


1 tbsp extra virgin olive oil
1 garlic clove, finely chopped|
2 thick slices sourdough, crusts removed
150 g chestnuts, whole roasted and peeled
1 tbsp chervil, finely chopped
½ lemon, zested
½ tsp sea salt
1 egg
25-30g Black Australian Truffle, grated with a Microplane fine grater


To prepare the chestnuts, cut a shallow cross in the top of each and roast in the oven for 15-20 minutes until tender. Remove from the oven and when cool enough to handle, peel off shells. Set aside.

To prepare the stuffing, put the olive oil in a small fry pan and sauté the garlic until soft. Break the sourdough into chunks and put in a food processor with the chestnuts, lemon zest, chervil and sea salt. Blitz until a course crumb forms. Transfer to a bowl, add the olive oil and garlic, egg and finely grated truffle.

To prepare the roulade, trim off any fat from the chicken breasts then butterfly. Lay each one flat on a chopping board, place a piece of cling wrap on top and, using a kitchen mallet, flatten each breast to about 1cm thickness. Be careful not to break the chicken apart. Lay two new pieces of cling wrap on the bench so they overlap each other lengthways. Place the smooth side of each breast face down, overlap them slightly so they form a rectangle (about 30cm x 20cm) and season with a pinch of sea salt and black pepper. Using a spatula to scrape out the bowl with the stuffing (and all the grated truffle!), place the stuffing in an even row across the middle of the chicken breasts. Pick up the end of the cling wrap closest to you and roll the chicken tightly over the stuffing. Keep rolling the cling wrap so the chicken encases the stuffing and is shaped into a roll (about 30cm x 7cm). Replace any stuffing that has fallen out, twist the ends of the cling wrap tightly and place the roulade in the fridge for two hours.

Preheat oven to 180 degrees (fan). Take the roulade out of the fridge, remove the cling wrap and tie eight pieces of kitchen string evenly across the width and one piece lengthways to keep the roll together.

Add butter and olive oil to a large fry pan over medium heat. When it starts to bubble, put the roulade in the pan, season and sear until golden brown on each side (about 15 minutes). Place the roulade in the oven, cover with foil and cook for 10 minutes. Set the pan, with its juices, aside. Take the roulade out of the oven and leave to rest covered loosely with foil for 10 minutes.

While the roulade is cooking and resting, prepare the jus. Remove half of the butter and oil from the fry pan, place back on the stove and heat on medium-high. Add the wine to the pan to deglaze and simmer until it reduces by about half. Then add the stock, tarragon, bay leaf and a splash of white wine vinegar. Simmer until the jus thickens and about 1 cup remains. Season to taste.

Remove the roulade from the oven, cut into even slices and serve immediately with the jus and roasted seasonal vegetables.

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