Chicken cranberry roulade

2018 is right around the corner and if you plan to celebrate the New Year’s with a gathering of your close friends and relatives, you should ensure that you’re serving them some interesting and delicious food too!

After all, food is one part of any celebration which everyone remembers for sure!

Here’s this awesome recipe for a Chicken Cranberry Roulade by Tania Ghosh who is the Executive chef of the Mbar Kitchen in Kolkata.


  • Chicken breast – 1
  • Chopped spinach – 50 g
  • Chopped cranberry – 15 g
  • Regular cheese – 20 g
  • Salt pepper to taste

For the sauce:

  • Chopped cranberry – 10 g
  • Cream – 30 ml
  • Butter – 5 g
  • Salt and white pepper to taste
  • Chopped parsley – a pinch

For the mashed potato:

  • Boiled and peeled potato – 2
  • Butter – 15 g
  • Chopped herbs – 7 g
  • Cream – 15 ml
  • Salt and white pepper to taste


1. For the roulade: Lightly beat the chicken breast to make it slightly thinner. Marinate with salt and pepper. Use the rest of the ingredients to stuff the breast, leaving space of the edges. Roll tightly and secure with a toothpick. In a pan, warm oil and brown the breast. Cook in an oven with moderate heat for about 10 – 12 minutes.

2. For the sauce: Melt butter in a pan, be careful to not let the butter burn. Add a splosh of white wine and reduce slightly. Add the cream and finish with the cranberries and seasoning.

3. For the mashed potatoes: Mash the boiled potatoes and add the rest of the mashed ingredients. Beat till smooth.

4. To assemble, slice the chicken roulade and place on a plate with the cut side up. Place the mash on one side and spoon over the sauce. Finish with grilled veg( optional ) and chopped cranberries.

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