2014 Create & Cook finalists recipes - Freya's Chicken Roulade with Basil Pesto - Serves 2



1 garlic clove
15g pine nuts
Pinch of salt
Small handful basil leaves
50ml Olive oil
40g Lyburn Winchester cheese, grated

2 Noah’s Ark Farm free range chicken breasts
Flour for dusting
1 medium egg, beaten
3 slices of bread made into breadcrumbs

1 tbsp olive oil
1 garlic clove, crushed
1 x 400g can chopped tomatoes
1 tbsp tomato puree
1 tsp sugar
Handful torn basil leaves
Salt and Pepper

150g Lyburn Winchester cheese

Full Method


  1. Put the garlic, pine nuts, and a pinch of salt into a food processor. Blend for 30 seconds.
  2. Add the basil leaves. Process to a paste.
  3. Switch on the processor gradually pour in the olive oil.
  4. Add the cheese. Blend for 10 seconds. Scrape the pesto into a bowl, cover and refrigerate.


  1. Pre heat oven to 180C Gas mark 5.
  2. Flatten the chicken breasts with a rolling pin in between two sheets of cling film.
  3. Spread the pesto on one side of the chicken breasts. Roll up tightly and secure with cocktail sticks.
  4. Roll in the flour, brush the chicken with egg and then dip them in the breadcrumbs.
  5. Place on a baking tray lined with greaseproof paper. Cook in a pre-heated oven 180C Gas Mark 6 for 20 – 25 minutes until thoroughly cooked.


  1. Heat the oil in a saucepan, add the crushed garlic, cook for 1 minute. Stir in the tomatoes and tomato puree. Simmer for 10 - 15 minutes. Take the saucepan off the heat and stir in the sugar and basil leaves. Season to taste. Keep sauce warm.


  1. Line a baking tray with parchment paper. Grate small piles of the Lyburn cheese on to the tray. Bake in a preheated oven 190C Gas mark 5 for 3 - 5 minutes until golden brown. Leave on the tray to cool for 3 minutes.

Serve the Lyburn crisps with the chicken roulade, tomato and basil sauce, rice and seasonal asparagus.

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