Description
This Chicken Roulade recipe features tender chicken breasts rolled with a savory mix of crispy bacon, steamed broccoli, cheddar, and Parmesan cheese. Seared to a golden crust then baked to perfection, it's a flavorful and elegant main course perfect for a comforting dinner served alongside mashed potatoes and green beans.
Ingredients
Scale
Main Ingredients
- 4 strips bacon, drippings reserved
- 2 large boneless/skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
- 1 cup broccoli, steamed and finely diced
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven: Preheat the oven to 375° F to prepare for baking the roulade.
- Cook bacon and prepare vegetables: Cook the bacon slowly over low heat until crispy, reserving the drippings. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender and dice finely.
- Prepare chicken: Cut the chicken breasts in half lengthwise to create thinner slices. Place chicken between saran wrap and gently pound to an even ¼-inch thickness, taking care not to tear the meat.
- Assemble roulade: Lay the chicken smooth side down. Evenly spread cheddar and Parmesan cheese in the center, then add the chopped broccoli followed by the bacon pieces.
- Roll chicken: Starting with the narrow side facing you, carefully roll the chicken up, tucking the filling inside. Place the roll seam-side down.
- Season and tie: Season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally sprinkle flour over the roulade to promote browning and prevent sticking. Secure tightly with kitchen twine.
- Sear roulade: Heat 1 tablespoon of reserved bacon drippings (or olive oil) in a skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 4-5 minutes total. The interior will still be raw.
- Bake roulade: Transfer the seared roulade to a lightly greased baking dish, seam side down. Cover and bake for 15 minutes, then remove the cover and bake an additional 15 minutes until cooked through and reaching 165° F internal temperature.
- Rest and serve: Remove from oven and let rest for 5-8 minutes. Slice and serve warm with mashed potatoes and green beans.
Notes
- Use 4 smaller chicken breasts instead of 2 large; butterfly but keep breast intact before pounding and rolling.
- Pound chicken thinly to ¼-inch to ensure even cooking and avoid tearing.
- Use smooth side of meat mallet and protect chicken with saran wrap during pounding.
- If tenderloin separates, remove and save for another use like soup.
- Stuffing variations are possible; see blog for additional options.
- Make-ahead: Prepare and roll chicken, then wrap tightly in saran wrap and refrigerate up to 2 days or freeze for 3 months. Thaw fully before cooking.
- Store leftovers in airtight container for 3 days or freeze up to 3 months; reheats well.
Nutrition
- Serving Size: 1 roulade
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
