Chicken Roulade.

Our answer

In cooking the word roulade comed from the French verb "rouler", which means "to roll". It can be defined as either a sweet or savoury dish. We are not sure if you are intending to make a roulade of meat rolled around a savoury stuffing, but if so then we would suggest looking at Nigella's recipe for Turkey Breast Stuffed With Italian Sausage (from Nigellissima and also on the nigella website). This could probably bed adapted for a large chicken breast with less stuffing and weight the stuffed breast and calculate the cooking time as 20 minutes per 450g/1 pound plus 20 minutes, in an oven preheated to 200c/400F. Check that the breast is fully cooked through by using a poultry thermometer which should show 75c/165F and the juices from the breast should be clear, without any traces of blood. The cooked breast can also be served cold and if so should be taken out of the oven slightly earlier.

However if you do eventually feel that this does not quite fulfil the mission statement of the baking group then spinach roulades are a savoury option. These are usually served cold and you could probably make a filling from cooked chicken and mushrooms, mixed with something like softened cream cheese. There are also some yeasted options that could give a slightly different interpretation of a roulade. There is an Anglo-Italian bread called a stromboli that is a bread dough rolled up with savoury fillings. Sadly Nigella doesn't have any specific recipes for these at the moment, but we hope that this will give you some ideas.

Nigella's Norwegian Cinnamon Buns (from Domestic Goddess) could also be loosely described as roulades. If you make these then add the milk a little at a time as you may not need quite all of it to make a soft dough. Finally, Nigella's Yule Log (from Christmas and on the Nigella website) is a great chocolate roulade option if you decide to make something more traditional.