Chicken Roulade Appetizers

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1/4 cup (50 mL) butter or margarine
1/3 cup (75 mL) all purpose flour
1 1/2 cups (375 mL) milk
6 egg yolks
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) pepper
6 egg whites
1/2 tsp (2 mL) cream of tartar
1 1/2 cups (375 mL) cooked chicken, chopped
1/2 cup (125 mL) sliced almonds, toasted
1/4 cup (50 mL) fresh parsley, chopped
2 small green onions, chopped
2 tsp (10 mL) curry powder (optional)
1/4 tsp (1 mL) salt
1/2 cup (125 mL) mayonnaise
to taste cayenne pepper
Nutritional Facts
Amount Per Serving
76 Calories


Preheat oven to 375 F (190 C). Lightly grease a 15 x 10 inch (38 x 25 cm) jelly roll pan or baking sheet with edge. Line with parchment paper or foil, shiny side up. Grease well and flour lightly.


In a medium saucepan over medium heat, melt butter or margarine. Stir in flour and cook 1 minute. Add milk. Cook, stirring, until mixture comes to a boil; simmer 2 minutes. Remove from heat. In a bowl, beat egg yolks, adding a few tablespoons of the hot milk mixture, then beat egg yolk mixture into milk mixture. Season with salt, nutmeg and pepper. Pour into a medium bowl and cool slightly. In another bowl, beat egg whites with cream of tartar until stiff but not dry. Gently fold into yolk mixture. Spread mixture in prepared pan. Bake 15 to 20 minutes or until golden and top feels firm. Let stand 5 minutes. Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely. Cut crosswise in half to make 2 rectangles, 10 inches (25 cm) wide.


Combine all ingredients. Spread filling on rectangles, leaving a 1 inch ( 2.5 cm) border on all sides. Starting with a 10 inch (25 cm) side, roll up both rectangles. Cover separately with plastic wrap and refrigerate for at least 1 hour. (May be prepared 2 days in advance). Cut into 1/2 inch (1 cm) slices and serve.

Preparation: 15 minutes

Cooking: 18 minutes

Refrigeration: 1 hour