Honey Glazed Chicken Roulade with Pan Gravy

Honey Glazed Chicken Roulade with Pan Gravy

Moist chicken roulade brushed with bees honey and served with its own delectable pan gravy.

  • Recipe serves:4 to 5
  • Preparation Time20 Minutes
  • Cooking Time30 Minutes


  • 1 boneless chicken breast
  • 1 packet Knorr Italian Pasta Red Sauce
  • 250g chicken sausage, removed from casing
  • 150g bacon, finely chopped
  • 1 cup cashew nuts, coarsely chopped
  • ½ cup fresh parsley
  • ½ cup bees honey
  • ½ cup water
  • 2 tablespoons Astra
  • ½ teaspoon Turmeric
  • ½ teaspoon chilli powder
  • Salt and black pepper
  • Oil
  • Kitchen twine


  • Heat a pan and add 1 tablespoon of Astra. Then add sausage meat, bacon and cashew nuts. Sauté for a few minutes.
  • Dilute Knorr Italian Pasta Red Sauce with ½ cup water and pour it into the above mixture. Cook until the stuffing becomes thick.
  • On a cutting board, place the chicken breast with the skin-side down. Flatten it with your hands. Mix Astra, turmeric, 1/4 of honey and chilli powder together and rub the meat with it. Season with salt and pepper, then drizzle with oil to moisten.
  • Spread the stuffing on top of the chicken and roll the chicken around in it. Wrap kitchen twine around chicken and tie tightly.
  • Pre-heat oven at 200°C.
  • Place the chicken breast in a baking dish and brush it with honey. Reduce heat to 180°C and bake for 30-35 minutes. Brush 3-4 times with honey during the baking process.
  • Let it rest for 10 minutes then snip off kitchen twine. Slice the chicken and arrange decoratively on a serving platter. Pour pan gravy over the slices and serve.
  • Looking for festive Christmas Recipes and delicious Chicken Recipes? This dish is a fusion of both.

    Chef’s Tip:

    Simple pan gravy to accompany the chicken roulade with, which is made by its own juices and chicken stock:
    Melt 2 tablespoons of Astra in a pan. Add 3 tablespoons of flour and quickly cook to make a roux. Dilute 1 Knorr Chicken Cube with 2-3 cups of boiling water and pour it into the flour mixture. Gradually add 1 ½ cups of the pan gravy and cook till sauce becomes thick. Season to taste and serve with the Chicken Roulade.