Chicken & Pancetta Roulade with Madeira Sauce

Lucas Parsons

Cook Time 60 minutes

Servings 4


Madeira Sauce

200ml Brown Chicken Demi-Glaze
60ml Madeira Wine – (Malmsey Grape)
2 knobs Unsalted Butter – Cold

Chicken & Pancetta Roulade

2 Chicken Breasts – Butterflied
12 slices Pancetta Belly
2 cups Mushrooms – Sliced
1tbls Fresh Thyme – Finely Chopped
1 Garlic Clove – Crushed
1 knob Unsalted Butter
2tbls Ricotta
1tbls Olive Oil
Salt and Pepper


Madeira Sauce

Place Madeira Wine into a small saucepan and reduce to 1/3 then add chicken demi-glaze.

Once it boils, remove from the heat and add the butter, check for seasoning and serve immediately.

Chicken & Pancetta Roulade

On high heat, heat a frypan and add the olive oil and mushrooms, once coloured, add the thyme and garlic and cook for 30 seconds, add butter and season with salt and pepper to taste, remove from heat and cool.

Chop the mushroom mixture finely and add ricotta, mix well.

Place 6 slices of pancetta on a sheet of glad wrap, the place chicken breast on top and then spread a strip of mushroom mixture across the middle.

Roll the glad wrap around the filling and form a sausage shape, tie each end tightly, repeat for second chicken breast with remaining ingredients.

Boil water in a medium size saucepan, reduce heat to a simmer, then place the glad wrapped chicken breasts into the water and simmer for 18-20 minutes, remove and cool in the fridge immediately.

Remove the glad wrap and dry the roulade.

Heat the oven to 200 degrees Celsius.

Heat a medium size oven safe frypan on the cook top, and colour the roulade all over, then cook in the oven for 5-7 minutes.

Remove and rest for 5 minutes

Slice and serve with Madeira Sauce.


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