Filo Chicken Roulade with Pea & Potato Mash, Broccoli & Baby Carrots
  • Prep time: 45 minutes
  • Calories: 600
A little different take on a chicken roulade. In this version you make your own garlic butter and wrap chicken breast in layers of crisp filo for a real treat. Served with heaps of veg alongside. It's a little fiddly but we have included a video that will help your preparation. If you want to get ahead, you can assemble these in advance, ready to bake or freeze them ready for another day.
  • 2 of Chicken Breast
  • 80 g of Filo Pastry
  • 1 of Garlic Clove
  • 40 g of Butter (Salted)
  • 170 g of Broccoli
  • 12 Cup of Peas
  • 2 of Dutch Cream Potatoes
  • 1 Small Bunch of Flatleaf Parsley
  • 12 Bunch of Baby Carrots

Make Garlic Butter:

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and black pepper. Trim baby carrots (we like to keep a little green on the ends), and cut broccoli into bite size florets.

Fill Chicken:

Use a sharp knife to slice into the chicken breast along the thickest side, cut horizontally until you've almost split the breast in half. Stop right before you completely separate the halves, leaving them hanging on to each other by one edge. Dollop garlic butter onto the chicken and gently roll the chicken up sealing the butter inside.

Filo Wrap Chicken:

Melt remaining butter. Unroll filo. Take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in 12, place on lined baking tray and place a chicken roll in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Cook Chicken & Veg:

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and kievs in the oven for 25 minutes, adding the broccoli for the last 10 minutes cooking time. Pastry should be brown and crispy.

Prepare Mash:

While chicken is cooking; peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add butter and mash until smooth. Taste and season as required. Cover with lid to keep warm.

You Plate It:

Divide potato pea mash and veg between plates and top with chicken Kiev from the oven. Be sure to enjoy straight away, while the pastry is crisp.