Skip to content
  1. GET 20% OFF YOUR FIRST ORDER
  2. free shipping over $60
Chicken Roulade with Garlic Buffalo Cream Sauce

Chicken Roulade with Garlic Buffalo Cream Sauce

When Kritchakhun Bhanityanakorn, known professionally as Chef Patrick, entered the Taste of Croix Valley contest, he built an entire dish around all three of our BBQ & Wing Sauces. His Thai-Style Croix Valley Signature Trio Ribeye earned him a Golden Ticket and a spot at the World Food Championships in Indianapolis this October, where he'll compete for the $100,000 grand prize.

Chef Patrick has spent more than 20 years in professional kitchens as an executive chef, culinary educator, and researcher specializing in Thai and Asian cuisine, a passion that started at age five helping his mother cook. He's built his career on the belief that "every recipe tells a story" and that food is "a universal language," and that range shows up clearly in this Chicken Roulade with Garlic Buffalo Cream Sauce.

Here, Chef Patrick trades bold Thai spice for something more refined: a butterflied chicken breast rolled around blanched asparagus and baby carrot, gently poached, then sliced into clean medallions. The real showcase is what he does with our Garlic Buffalo BBQ & Wing Sauce. Simmered down with butter, garlic, shallot, and a touch of heavy cream, it turns into a silky, restaurant-style sauce that proves this bottle isn't just for wings.

Learn more about Chef Patrick in our Taste of Croix Valley Spotlight.

Chicken Roulade with Garlic Buffalo Cream Sauce

Chef Patrick

Servings

1

This Chicken Roulade is filled with blanched asparagus and baby carrot, paired with a smooth Garlic Buffalo Cream Sauce. The dish highlights the sauce's versatility, making it an elegant international-style entrée beyond traditional barbecue.
Chicken Roulade with Garlic Buffalo Cream Sauce

Ingredients

    Chicken Roulade

    • 1 boneless, skinless chicken breast (7–8 oz) butterflied
    • 2 asparagus spears, blanched
    • 1 baby carrot, blanched
    • ¼ tsp kosher salt
    • ¼ tsp freshly ground black pepper

    Garlic Buffalo Cream Sauce

    • 1 tsp unsalted butter
    • 1 tsp garlic, finely minced
    • 1 Tbsp shallot, finely diced
    • 4 Tbsp Croix Valley Garlic Buffalo BBQ & Wing Sauce
    • 2 Tbsp heavy cream
    • ¼ tsp freshly ground black pepper

    Vegetables

    • 4 asparagus spears, blanched
    • 2 baby carrots, blanched

    Garnish

    • Fresh thyme leaves

    Directions

      Chicken Roulade

      1. Butterfly the chicken breast and season with kosher salt and black pepper.

      2. Place 2 blanched asparagus spears and 1 blanched baby carrot in the center of the chicken breast.

      3. Roll tightly and secure with kitchen twine or plastic wrap.

      4. Poach gently until the internal temperature reaches 165°F (74°C), about 18–20 minutes.

      5. Remove the twine, let rest for 5 minutes, then slice into medallions.

      Buffalo Cream Sauce

      1. Melt the butter in a small saucepan over medium heat.

      2. Sauté the garlic and shallot until fragrant, about 1 minute.

      3. Stir in the Croix Valley Garlic Buffalo BBQ & Wing Sauce.

      4. Add the heavy cream and black pepper.

      5. Simmer gently for 1–2 minutes until smooth and lightly thickened.

      Vegetables

      1. Blanch the remaining asparagus and baby carrots until just tender.

      2. Keep warm for plating.

      Assembly

      1. Spoon the Garlic Buffalo Cream Sauce onto a warm serving plate.

      2. Arrange the sliced chicken roulade over the sauce.

      3. Place the remaining asparagus spears across the top of the roulade.

      4. Arrange the baby carrots alongside the chicken.

      5. Garnish with fresh thyme leaves.

      6. Serve immediately.

      Chef Patrick

      Leave a comment

      Please note, comments must be approved before they are published