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Chicken Bread Roulade

A baked bread roll with a white sauce chicken filling. The garlic butter which is generously brushed on the bread roulade gives an amazing buttery, garlic bread taste to it.


For the filling:

  • 200 Grams boneless chicken cut in small pieces (marinate with 1/2 tsp black pepper powder, 1 tsp cajun spice/paprika and salt)
  • 2 Medium onion
  • 1 Tsp ginger
  • 1 Tsp garlic
  • Cup sweet corn
  • 3 green chilli
  • A pinch oregano
  • black pepper
  • salt to taste
  • vegetable oil
  • black pepper
  • red chilli flakes
  • ¼ Tsp cajun spice

For the white sauce:

  • 1 Tsp all purpose flour
  • 1 Tsp butter
  • ½ Cup milk
  • 2 Tbsp cream cheese
  • black pepper
  • salt to taste

For garlic butter:

  • ¼ Cup softened butter
  • 1 Clove garlic chopped
  • parsley (or readymade garlic butter)

For bread roulade:

  • 12 Slices bread
  • flour paste made with 1 tsp flour and few tsps of water
  • sriracha sauce
  • mozzarella cheese
  • parsley
  • chicken filling
  • Jalapeños
  • olives
  • white sauce
  • garlic butter


To make filling:

  • Shallow fry marinated chicken in a little bit of oil and keep it aside. Cut it further into smaller pieces if needed.
  • In the same pan, add onions and green chillies. Saute until onions turn soft.
  • Add ginger garlic paste.
  • Add sweet corn and mix well.
  • Add fried chicken into it. Mix.
  • Add oregano, black pepper powder, red chilli flakes and salt if required.

To make white sauce:

  • In a pan add butter. When it melts add in the flour on low heat and stir immediately. Cook for few seconds till you get a nutty smell.
  • Add cream cheese. Let it melt. Pour the milk little by little stirring continuously to prevent formation of lumps. 
  • Add black pepper, salt and cajun. Let the sauce thicken. Turn off the flame.
  • Pour the sauce into the filling and mix until everything is combined.
  • Add chopped parsley.

To assemble:

  • Place the bread with sides overlapping as shown in the picture. Spread the flour paste on all the edges where two slices are overlapping so that they stick well to each other.
  • With a rolling pin, roll the bread very well until all the slices are flat and thin. Keep rolling until the egdes of all bread slices stick to each other well. I rolled it over and over again about 5-6 times. The bread should be very thin like a paper, especially the edges of the bread.
  • Place the rolled bread on a big piece of cling film, so that further rolling would be easier.
  • Add chilli garlic spread/ sriracha sauce all over the bread. Then spread the filling and mozzarella cheese on the long side till the middle part of the bread.
  • Then start rolling the bread tightly into a log, try to roll it with the help of the cling film.
  • After rolling cover with the same cling film tightly and refrigerate for 1/2 an hour and turn on the broil or top flame of the oven.
  • Spread the garlic butter all over the bread generously.
  • Place it in the oven and let it brown on both sides. Rotate the bread roll half way through so that both sides get crisp and golden brown in color. You can brush more butter while the bread roulade is in the oven. Once it is done, take it out and give a last brush of butter.
  • Cut it into thin slices with a bread knife and serve immediately.


If you don’t have an oven, you can toast it in a frying pan with lots of butter. In that case, you may want to cut the bread roll into half to fit the frying pan.