Chicken Roulade with Fusion Twist

Transform ordinary chicken breasts into quick chicken roulades stuffed with vegetables and coated with cashew nuts.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Servings: 2 people
Calories: 393kcal


  • 2 boneless chicken breasts

For marination:-

  • 3 tbsp Curd
  • 1 tbsp Ginger Garlic paste
  • Salt to taste
  • 1 tbsp Mustard Oil
  • 1 tsp Red Chilli Powder
  • Black pepper to taste

For stuffing:-

  • 1 tbsp Vegetable oil
  • 1 Onions
  • 1 Capsicum
  • 1 Carrot
  • 10 Canned baked beans
  • Salt to taste
  • 1 tsp Soya sauce
  • 1 tsp Red chili sauce
  • 1 tsp Vinegar
  • Black pepper to taste

For outer coating:-

  • 4 tbsp Cashewnut
  • Salt to taste
  • 1/4 tsp Red Chilli Powder


  • Cut the chicken breast into butterfly cut and flatten it with the kitchen hammer.

For marination:-

  • In a bowl add all the ingredients of marination, mix well. Marinate the chicken for 15-20 minutes.

For stuffing:-

  • Heat oil in a pan, add all the veggies and saute for a minute. Add sauces, salt and pepper powder, mix well.
  • Let it cool.
  • Take the marinated chicken breast, place stuffing and roll it tightly.
  • Now roll in foil paper and seal it.
  • Bake in preheated oven at 180°C for 15 minutes. ( Flip the Roulade after 8 minutes for even baking).
  • Take out from the oven and remove the foil paper.
  • Mix all the ingredients of outer coating and spread on a plate.
  • Roll the Roulade in cashew mixture.
  • Cut the Roulade into the round.
  • Garnish with barbecue sauce, mint mayo sauce, sauteed veggies, caviar and baked spiral.