Grant Burton, head chef at the hundred acre bar overlooking St Lucia Golf Links, shares a popular chicken recipe which is a perfect meal for entertaining guests.


Serves 4

  • 1 red onion, finely chopped
  • 4 garlic cloves, finely diced
  • 1 stalk rosemary
  • 2 carrots, finely diced
  • 1 eggplant (aubergine), finely diced
  • 2 zucchinis (courgettes), finely diced
  • 4 Roma tomatoes, diced
  • 30mls olive oil
  • 1 brown onion
  • 4 cloves garlic
  • 3 leeks
  • 200g chicken mince
  • 4 chicken breasts

Butternut pumpkin puree

  • 400g butternut pumpkin
  • 1 brown onion
  • 4 cloves garlic
  • 1 stalk rosemary



Saute onion, garlic and rosemary in a deep pan until golden. Add all vegetables and cook on a low heat until vegetables and tomatoes have softened. Add salt and pepper to taste.

Farce (stuffing):

Finely chop onion, garlic and leeks and saute in olive oil. Allow to cool, then add the chicken mince, and season with salt and pepper.


Cut the chicken breasts in half without slicing all the way through. Lay the chicken on a bench top and softly flatten with a meat mallet. Lay lengths of Glad Wrap (about 50cm long) side by side so that they are overlapping slightly. Place chicken breasts lengthways (10cm from the bottom of the plastic) also overlapping slightly.

Place farce along the middle of chicken breasts for the length of each piece. Holding the bottom of the Glad Wrap (closest to you), gently roll the chicken over until a roll is formed. Roll tightly and tie off both ends of the Glad Wrap, rolling again in foil. Poach in boiling water for 20 minutes. Once the chicken is cooked through, cool in a refrigerator and allow to set.

Pumpkin Puree:

Peel and roughly dice pumpkin. Roast until soft and allow to cool. Finely dice onion and garlic, and saute until golden in colour, adding in chopped rosemary. Combine all  ingredients in a food processor and puree until smooth. Add salt and pepper to taste.

After the chicken has cooled, gently remove the foil and Glad Wrap, and slice the roulade in 2-3cm wide pieces. Once sliced, reheat the rounds in a hot pan, browning both sides. Place three rounds of the chicken roulade on top of the warmed ragout, adding a teaspoon of the butternut pumpkin puree on top. Garnish with fresh basil leaves or lightly fried sweet potato curls.