Everybody eats turkey over Christmas, but many of us do not like turkey. We can prepare Fillet of Beef or this Chicken Roulade for Christmas Eve or Christmas Day lunch instead of turkey. Our recipe today of chicken roulade is delicious, light, and full of flavors. It’s lighter than turkey and very easy to prepare. Try it with our Christmas Corn Bread and enjoy the common flavors of cranberries and fresh rosemary. I was preparing the roulade and bread today in my kitchen and the smell was amazing. It’s so yummy and aromatic thanks to the herbs and nuts in the stuffing and the corn bread.
You can prepare this chicken the day before and keep it in the fridge. You can warm and cut right before Christmas lunch or dinner.


Servings: 4-6 portions


- 2 whole big size chicken breasts
- ½ tsp salt
- Freshly ground black pepper
- 2 tbsp. canola oil


- 6-7 green onions, finely chopped
- 250 grams fresh mushrooms, finely chopped
- 150 grams bacon (You can use turkey bacon), finely diced
- 4-5 sprigs fresh rosemary (remove the small leaves off the stem)
- 2-3 tbsp. canola oil
- ½ cup walnuts, chopped
- ½ cup dried cranberries
- ½ cup cream (You can use chicken stock instead if you cannot eat dairy products)
- ½ cup gluten-free breadcrumbs 
- ½ tsp salt
- Freshly ground black pepper
- ½ tsp cinnamon
- ¼ tsp grated nutmeg



  1. Put the chicken breast flat on a wooden board.
  2. Use a sharp knife to make a pocket in the breast from both sides and open it like a butterfly.
  3. This technique is called “Butterfly Technique”.
  4. Put each breast between two sheets of nylon and beat with a mallet or a rolling pin to make it flat.


  1. Put the oil in a deep frying pan.
  2. Add the green onions and cook for 2 minutes then add the bacon, mushrooms, and rosemary.
  3. Cook for few minutes then add the walnuts and cranberries.
  4. Stir well and add the breadcrumbs, salt, pepper, cinnamon, and nutmeg.
  5. Finally add the cream and mix well until all the ingredients come together.
  6. Keep the filling aside to cool before using.

The Roulade

  1. Bring the two breasts next to each other and spread the filling in the middle of the flat breasts.
  2. Roll the breasts tightly with the help of the nylon sheets.
  3. Make sure that the stuffing remains inside the chicken.
  4. Use a cooking twine to tie the roll to hold well.
  5. Sprinkle salt and pepper over the rolled chicken.
  6. Heat the oven on 200°C.
  7. Put some canola oil in an oven pan and carry the roulade gently and put it in the pan on the stove.
  8. Cook the roulade from all sides until golden brown, then put in the preheated oven for 30 minutes.
  9. Take the roulade out and let it rest for 15 minutes before cutting and serving.
  10. You can serve the chicken roulade with roasted potatoes, cranberry sauce, or Brussel sprouts with balsamic glaze.
  11. We served this roulade with corn bread.