Braised chicken and coriander roulade with turmeric and almonds

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

This clever technique is so simple—the chicken breast is cut open then rolled around the fresh coriander After cooking, the roll is sliced to reveal a colourful, moist filling.


  • 4 skinless chicken breast fillets, weighing 150 g (5 oz) each
  • 30 g


  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lay the chicken breasts flat on a cutting board, putting a hand flat on top to gently hold the meat in place. Slice into the side of each breast until you have cut two thirds across, then open the breast li