In a bowl add miced chicken, finely chopped bell pepper, fine chop olives, thyme, oyester sauce, salt, black pepper, chopped dill leaves and mix well with spoon.

Now spread the cling film and put the mixture in the centre and spread evenly. Now roll it out like a toffee. Cover it with aluminium foil and roll it tightly.
Now in a heavy bottom heighted pan add enough water.Add the rolled chicken into hot water and poached for 15-20 min on a medium flame. Once done take out and put in refrigerator to cool it down.

In a pan add butter, chopped garlic and cook it for few seconds. Now add mustard sauce, black pepper and lemon juice and mix it properly. Take it out in a bowl

Once the chicken roulade is cool down take it out from the fridge, take it out from aluminium foil and cling film. Cut slice with a sharp knife.

Arrange chicken roulade on a platter and pour prepared sauce. Garnish with dill leaves and cherry tomatoes.