Description
This Chicken Roulade recipe features tender boneless chicken breasts rolled with a savory filling of crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. The roulades are seared to a golden crust and baked until juicy and flavorful, making for an impressive yet approachable main course perfect for family dinners or special occasions.
Ingredients
Scale
Meat and Dairy
- 4 strips bacon, drippings reserved
- 2 large boneless/skinless chicken breasts (or 4 small breasts)
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Vegetables
- 1 cup broccoli, steamed and finely diced
Seasonings and Others
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional, for dusting)
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the roulades.
- Cook bacon and prepare broccoli: Slowly cook the bacon over low heat until crispy, reserving the drippings. Once cooled, roughly chop the bacon. Steam the broccoli for 7 minutes until tender, then dice finely.
- Prepare chicken: Slice the chicken breasts in half lengthwise to make thinner pieces. Cover them with plastic wrap and pound to an even thickness of ¼ inch, being gentle to avoid tearing. Ensure the smooth side is facing down for rolling.
- Assemble roulades: Layer the shredded cheddar cheese in the middle of the chicken, then add the diced broccoli and chopped bacon on top.
- Roll chicken: With the narrow end facing you, carefully roll the chicken upward, tucking in the filling snugly. Place the roulade seam-side down.
- Season and secure: Season the roulades with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, dust with flour to aid browning and prevent sticking. Tie the rolls securely with kitchen twine.
- Sear roulades: Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-high heat. Sear the chicken on all sides until golden brown, about 4 to 5 minutes total. Remove the twine after searing.
- Bake roulades: Transfer the seared rolls seam-side down to a lightly greased baking dish. Cover and bake for 15 minutes, then uncover and bake for an additional 15 minutes.
- Rest and serve: Let the roulades rest for 5 to 8 minutes after baking. Check that the thickest part has reached 165 degrees Fahrenheit before serving. Enjoy with mashed potatoes and green beans.
Notes
- If using smaller chicken breasts, use 4 instead of 2 and butterfly without cutting through the seam before pounding.
- Carefully pound the chicken to no thicker than ¼ inch to ensure it cooks evenly and plumps without tearing.
- Use a meat mallet’s smooth side and protect the chicken with plastic wrap when pounding.
- The tenderloin may separate; it can be removed and reserved for soups or other dishes.
- Storing tip: Assemble and roll in advance, wrapping tightly in plastic wrap and refrigerating up to 2 days or freezing for 3 months. Thaw completely before cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months and reheat well.
Nutrition
- Serving Size: 1 roulade (about 1 chicken breast portion)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
