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    Thai-Style Chicken Roulades

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    Thai-Style Chicken Roulades

    We've combined authentic Thai ingredients including chilli, coriander, lemon grass and lime to create a delicious stuffing for chicken pieces. Serve the roulades with stir-fried vegetables tossed in hoi-sin sauce.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4 - 6


    • 100g soft white breadcrumbs
    • 2 shallots, finely diced
    • 2 red chillies, finely diced
    • 4 tbsp fresh coriander, finely chopped
    • 2 stalks lemon grass, finely chopped
    • 1 tbsp Blue Dragon Thai Fish Sauce
    • 1 tbsp light soya sauce
    • 2 tbsp melted butter
    • Juice and rind of 1 lime
    • 1 x 500g pack Waitrose Boneless and Skinless Chicken Thigh Fillets
    • 12 rashers Waitrose Smoked Rindless Streaky Bacon


    1. In a large bowl, mix together all the ingredients, except the chicken fillets and bacon.
    2. Wrap each fillet in cling film and beat gently with a rolling pin to an even thickness so it is large enough to fill and roll.
    3. Place a little stuffing in the centre of each piece of chicken, roll up and wrap with two rashers of bacon, securing with a cocktail stick.
    4. Place the chicken roulades in a lightly oiled roasting tray in a preheated oven 200°C, gas mark 6, for 20-25 minutes or until thoroughly cooked.

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