Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

Recreated by Helen

I watched Masterchef cooking program. The chicken roulade makes me crave for the dish on the show. So, I search for the recipe. I have recreated it though not as beautiful as the show. The link is at the bottom.

The reason is I don’t have the sous vide machine, I use crock pot. I made my chicken roulade with asparagus and pumpkin sauce. It’s still look like the roulade on the show.

I changed some ingredients as well as the method so I can call this recipe my own. Instead of carrot puree, I have made pumpkin sauce. The show uses crispy salad. I have use asparagus; boil it.

My stuffing is different from the original. I have added cranberry and apple and goji berry, healthy ingredients. Plus, my need for chili; added chili powder.

The chicken roulade is cook perfectly so too are the stuffing. I am glad I can still make chicken roulade even thought I don’t have the sous vide machine. It’s great, comfort, hearty meal. My stomach is satisfied now. Let’s cook in crock pot instead of sous vide.


2 breast chicken fillets
150 g butter
2 shallots, peeled and finely chopped
1 Royal gala apple, peeled and grated
1 Packham pear, peeled and grated
half handful goji berry (OPT)
half handful cranberry
90 g mushroom, finely chopped
10 sprigs thyme
12 slices prosciutto
2 Tbs oil
half butternut pumpkin, peeled, roughly chopped
2 bunches asparagus, cut stems and cut 2 mm long
1 onion roughly chopped
500 ml chicken stock
½ Tsp chili powder (OPT)
salt and pepper, to taste


Preheat crock pot with water.

To make the roulade stuffing, place 2 tablespoons butter in a fry pan and set over medium heat. Once melted, add shallots, apple, pear, goji, cranberry, mushrooms, chilli powder and 4 sprigs thyme and cook until softened. Remove from heat. Butterfly chicken breasts and flatten to approx. 1/2 cm thickness. Lay down prosciutto slices on a piece of plastic wrap and top with chicken breast.

Add stuffing, roll tightly with cling wraps six layers to make sure no water can enter and reserve some for sprinkle on top of chicken. Place in crock pot and cook until just cooked through, about 35 minutes. (See Note). Also place asparagus in to crock pot water to boil about 10-15 minutes, remove and set aside keep warm.

To make the sauce, place 1 Tbs oil in a saucepan and set over high heat. Add roughly chopped pumpkin, and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.

Place 1 Tbs oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest. To serve, place the chicken on serving plates. Add pumpkin sauce, the remaining stuffing and asparagus.

Note: Check chicken to make sure it’s just cooked like the meat has turn white. You might need less or more time depending on the thickness of the chicken. You can omit goji berry and chili.

You can make your own stuffing with your own choice of ingredient in it. If you have sous vide used the method on Masterchef time.



2 thoughts on “Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

Comments are closed.