Description
This Chicken Roulade recipe features tender boneless chicken breasts pounded thin, stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. The roulades are seared to golden perfection in bacon drippings and then baked until juicy and flavorful, making a comforting and impressive main dish that pairs wonderfully with mashed potatoes and green beans.
Ingredients
Scale
Meat and Bacon
- 4 strips bacon, drippings reserved
- 2 large boneless skinless chicken breasts
Seasonings and Coatings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup flour (optional)
Vegetables and Cheese
- 1 cup broccoli, steamed and finely diced
- 1 1/4 cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven: Preheat your oven to 375° F to prepare for baking the chicken roulades.
- Cook bacon and prepare broccoli: Cook the bacon slowly over low heat until crispy, reserving the bacon drippings for cooking. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender, then finely dice it.
- Prepare chicken breasts: Cut each chicken breast in half lengthwise to create thinner slices. Cover with saran wrap and gently pound each piece to an even thickness of 1/4 inch, being careful not to tear the meat. Ensure the smoothest side faces down for rolling.
- Stuff chicken: Evenly distribute the shredded cheddar and Parmesan cheeses in the center of each chicken piece, then top with diced broccoli and chopped bacon.
- Roll chicken: With the narrow side facing you, carefully roll the chicken upwards, tucking the filling inside as you go. Place the roll seam-side-down on a flat surface.
- Season and flour: Season the outside of the rolled chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally sprinkle the chicken with flour to aid browning and prevent sticking during searing.
- Secure rolls: Tie each chicken roll with kitchen twine to keep the filling secure during cooking.
- Sear chicken rolls: Heat 1 tablespoon of the reserved bacon drippings in a large skillet over medium-high heat. Add the chicken rolls and sear on all sides until golden brown, about 4-5 minutes total. The inside will still be raw. Remove the kitchen twine at this point.
- Bake the roulades: Transfer the seared chicken rolls seam-side-down to a lightly greased baking dish. Cover and bake in the preheated oven for 15 minutes, then remove the cover and bake uncovered for an additional 15 minutes until fully cooked.
- Rest and serve: Remove the chicken roulades from the oven and let them rest for 5-8 minutes. Confirm the internal temperature has reached 165° F. Serve warm with mashed potatoes and green beans for a complete meal.
Notes
- Use 4 smaller chicken breasts if preferred, butterflying each but keeping the seam intact, then pound and roll as directed.
- Pounding chicken to 1/4 inch thickness is crucial for even cooking and to allow for a full roll without tearing.
- Protect the chicken while pounding by covering with saran wrap or placing it inside a freezer bag to prevent mess and tearing.
- If the tenderloin separates from the breast, cut it off and save it for use in soups or other meals.
- Different stuffing ingredients can be used for variety; refer to the original blog post for suggestions.
- Make ahead by preparing and rolling the chicken, then storing wrapped in the refrigerator for up to 2 days or frozen for up to 3 months; bake when ready to serve.
- Leftovers keep well refrigerated for up to 3 days and can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 roulade
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
