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Roast Chicken Roll

Video Title: How to make: Roast Chicken Roll
Video Duration: 0:49
This gorgeous meal is the perfect dish to serve at a fancy dinner party.
Serves: 8



2 tbsp olive oil
8 oz finely chopped pancetta
2 tbsp finely chopped sage
1 tbsp fennel seeds, crushed
1 tbsp finely chopped fresh rosemary
½ tsp hot pepper flakes
4 cloves garlic, minced
¼ cup white wine
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil


6 boneless, skinless chicken breasts (1 1/2 lb/700 g)
1 tsp each salt and pepper
2 tbsp olive oil
½ cup white wine
1 cup chicken broth
½ cup 35% whipping cream
2 tbsp finely chopped fresh sage

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat oil in large nonstick skillet set over medium-high heat; cook pancetta for about 5 minutes or until deep red colour. Add sage, fennel, rosemary, hot pepper flakes and garlic. Cook, stirring often, for about 2 minutes or until fragrant. Pour in wine and simmer for about 1 minute or until reduced and pan is almost dry. Stir in parsley and basil. Remove from heat and let cool completely. Reserve skillet.

  2. Preheat oven to 350°F (180°C). Butterfly each chicken breast and place between plastic wrap. Using small heavy-bottom saucepan or meat mallet, pound chicken into ¼-inch (5 mm) thickness. Season chicken all over with salt and pepper. On new piece of plastic wrap, arrange chicken into large rectangle, with chicken breasts overlapping slightly. Spread pancetta mixture all over chicken. Starting at one long end and using plastic wrap, roll up chicken into long log. Refrigerate until firm.

  3. Heat oil in large skillet set over medium-high heat; brown chicken all over. Transfer to baking pan fitted with rack. Bake for 40 to 45 minutes or until instant-read thermometer registers 165°F (74°C) when inserted into centre of roast. Let stand for 10 minutes before carving.

  4. Meanwhile, pour wine into reserved skillet; cook over medium-high heat, scraping up any browned bits. Add chicken broth and cream; simmer for about 5 minutes or until thickened. Remove from heat and stir in sage; spoon over chicken.

Helpful Tip

Tip: To crush fennel seeds, place in resealable plastic bag and pound with a small saucepan until cracked.

Nutrition Info

Per 150g serving Amount
Protein24 g
Fat18 g
Saturated Fat6 g
Carbohydrate3 g
Fibre1 g
Cholesterol80 mg
Sodium620 mg
Per 150g serving % Daily Value
Vitamin A10
Vitamin C10
Vitamin B625