Chicken Breast Rolls with Wine and Parsley Sauce


Here chicken breast fillets are wrapped round a thin layer of lemon rind, curd cheese and capers in this delicious and easily made dish. The chicken rolls are then gently poached in the oven and served with a delicate, translucent sauce made with the cooking juices. Serve with hot new potatoes or buttered noodles and a green vegetable such as french beans.


  • Finely grated rind of 2 lemons
  • 3 teaspoons capers, chopped finely
  • 1 tablespoon curd cheese
  • 1 teaspoon caster sugar
  • 4 large chicken breast fillets, skinned
  • 4 tablespoons lemon juice, strained
  • 150 ml (¼ pint) white wine
  • 2 teaspoons cornflour mixed with a small amount of water
  • 1 teaspoon flower honey
  • Large handful of parsley, chopped finely
  • Sea salt and black pepper


Put the grated lemon rind, chopped capers, curd cheese and caster sugar in a small bowl and mix together thoroughly. Season well with crushed sea salt and black pepper.

Cut the chicken breast fillets in half crosswise and lay spaced apart on a large sheet of wet greaseproof paper or baking parchment on a firm work surface. Put another sheet on top and beat the fillets evenly with a rolling pin or heavy flat implement until the pieces of breast are spread out and fairly thin.

Spread the lemon rind, curd cheese and caper mixture thinly on each piece of chicken, then roll up fairly loosely like a Swiss roll.

Lay the rolls, join side down, in a fairly shallow ovenproof dish in which they fit closely in a single layer. (By putting the chicken rolls close together you prevent them from unrolling during cooking.) Pour the lemon juice and wine over the rolls.

Cover the dish with foil and leave to marinate for at least 1 hour before cooking. If you have time to marinate the chicken for several hours, put the dish in the refrigerator but bring it out to return to room temperature 30 minutes before cooking.

Cook the chicken rolls, still covered with foil, in the centre of a preheated oven, 190°C, 375°F, Gas Mark 5 for 35-40 minutes until white and just lightly cooked all through. Test with the tip of a knife; there shouldn’t be any pink juices. Carefully pour all the juices off into a saucepan and leave the dish of rolls in a warm place while you make the sauce.

Stir the cornflour and water mixture into the juices. Bring to the boil, stirring as the sauce bubbles and thickens for at least 5 minutes. Stir in the honey and season to taste with salt and black pepper. Finally stir in the chopped parsley and remove from the heat. Pour any juice that has emerged from the chicken rolls while you made the sauce into the finished sauce and stir in before spooning over the rolls and serving.