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Chicken Roulades with Sage

Chicken Roulades with Sage

Preparation: 15 mins | Cooking: 40 mins | Serves 4


  • 4 skinless, boneless chicken breasts
  • 8 fresh sage leaves
  • 31/2 ounces pancetta, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • radicchio salad, to serve


  • Lightly pound the chicken with a meat mallet.
  • Place two of the sage leaves on each portion and season with salt and pepper.
  • Roll up, wrap in the pancetta slices and secure with toothpicks.
  • Heat the oil in a skillet, add the roulades and cook, turning frequently, until browned all over.
  • Cover and cook over low heat for about 20 minutes, adding 1 tablespoon hot water if necessary.
  • Serve with a radicchio salad.

Source: 'The Silver Spoon' available in-store at the Triggerfish Cookshop. 

About the book: The Silver Spoon was first conceived and published by Domus, Italy’s famed design and architectural magazine in 1950. It has sold 1 million copies in eight editions. With over 2000 recipes, it is regarded as the most successful Italian cookbook of all time and a very popular wedding gift in Italy.

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