Description
This Chicken Roulade recipe features tender chicken breasts pounded thin, filled with a savory mixture of crispy bacon, steamed broccoli, cheddar, and Parmesan cheeses, then rolled, seared, and baked to golden perfection. Serve it with mashed potatoes and green beans for a delicious and elegant meal that's sure to impress.
Ingredients
Scale
Chicken and Seasonings
- 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)
Filling
- 1 cup broccoli, steamed and finely diced
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven: Preheat your oven to 375° F.
- Cook bacon and prepare filling: 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, then finely dice it.
- Prepare chicken: Cut each chicken breast in half lengthwise to create thinner slices. Cover with saran wrap and gently pound to an even thickness of ¼ inch, being careful not to tear the meat. Position the smooth side down for rolling.
- Assemble roulade: Evenly spread the cheddar and Parmesan cheese over the center of the chicken slices, then scatter the broccoli and bacon on top.
- Roll chicken: Starting from the narrow side closest to you, slowly roll the chicken slices upward, tucking the filling inside. Place the rolled chicken seam-side down.
- Season and tie: Season the roulades with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, sprinkle with flour to aid browning and prevent sticking. Tie each roulade with kitchen twine to secure.
- Sear roulades: Heat 1 tablespoon bacon drippings in a large skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 4 to 5 minutes total. The centers will remain uncooked. Remove kitchen twine now if preferred.
- Bake: Transfer the seared roulades to a lightly greased baking dish, seam-side down. Cover and bake for 15 minutes, then remove the cover and bake for an additional 15 minutes.
- Rest and serve: Remove the roulades from the oven and allow to rest for 5 to 8 minutes. Ensure the thickest part reaches an internal temperature of 165° F before serving. Serve alongside mashed potatoes and green beans.
Notes
- If using smaller chicken breasts, increase to 4 breasts and butterfly each without cutting the seam, then pound and roll.
- Pound the chicken to no more than ¼ inch thickness to allow for even cooking and prevent tearing.
- Use the smooth side of a meat mallet and protect the chicken with saran wrap or a freezer bag during pounding.
- The tenderloin may detach; you can remove and save it for other uses like soup or freezing.
- Many stuffing variations are possible; see the cookbook or recipe blog for inspiration.
- Make-ahead tip: Assemble roulades, wrap tightly in saran wrap, and refrigerate up to 2 days or freeze up to 3 months. Sear and bake only when ready to serve.
- Store leftovers in an airtight container for up to 3 days refrigerated or freeze up to 3 months. Reheat well.
Nutrition
- Serving Size: 1 roulade
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
