Mark Greenaway's
Chicken Roulade


  1. With a sharp knife butterfly the chicken breast and stuff the opening with the sage leaves and sprinkle with a little salt
  2. Roll the chicken up in Clingfilm and tie the ends to create a thick sausage shape.
  3. poach for 12 minutes in boiling water
  4. Keep the chicken in the Clingfilm and plunge into ice water to chill for 10 minutes
  5. If using them, chop the anchovies and add, along with some of the parmesan, to the mayonnaise
  6. Lay a centre piece of the baby gem on top of each oatcake and add a little of the mayonnaise
  7. Remove the Clingfilm from the chicken and slice into 12 thin slices, lay 2 on top of the mayonnaise
  8. Sprinkle some parmesan, chopped parsley and crumbled oatcake over the chicken
Serves: 2
Preparation time: 45 mins
Cooking time: 30 mins
Difficulty level: Medium
Recipe by
Mark Greenaway


  • 1 free range skinless chicken breast
  • 4 sage leaves
  • 1 Baby gem lettuce
  • 25g shaved Parmesan
  • 4 tablespoons Mayonnaise
  • Pinch of sea salt
  • 3 Anchovies (optional)
  • 1 table spoon chopped Parsley (for garnish)
  • 1 Crumbled oatcake (for garnish)
  • 6 oatcakes (for serving)