Description

This Chicken Roulade recipe features tender chicken breasts stuffed with a flavorful mixture of cheddar cheese, Parmesan, steamed broccoli, and crispy bacon, rolled tightly and baked to perfection. The dish delivers a beautiful golden crust with a cheesy, veggie-filled center, perfect for a comforting dinner served alongside mashed potatoes and green beans.

Ingredients

Scale

Meat and Dairy

4 strips bacon, drippings reserved
2 large boneless skinless chicken breasts
1 1/4 cups shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Vegetables

1 cup steamed and finely diced broccoli

Dry Ingredients & Seasonings

Salt, to taste
Pepper, to taste
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup flour (optional)

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Instructions

Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the roulades later.
Cook bacon and prepare broccoli: Slowly cook the bacon strips over low heat until crispy, reserving the drippings. Once cooled, roughly chop the bacon. Steam or boil broccoli for 7 minutes until tender, then dice it finely.
Prepare chicken: Cut each chicken breast in half lengthwise to form two thinner slices. Cover with saran wrap and gently pound to an even thickness of 1/4-inch to avoid tearing.
Assemble roulade: Place chicken with the smooth side down. Evenly spread cheddar and Parmesan cheese over the center, add the diced broccoli, and sprinkle chopped bacon on top.
Roll chicken: Starting with the narrow end facing you, slowly roll the chicken up tightly, tucking the filling inside. Place the roulades seam-side down on a clean surface.
Season and tie: Season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. If desired, lightly dust the surface with flour to promote browning and reduce sticking. Use kitchen twine to tie the rolls securely.
Sear roulades: Heat 1 tablespoon of 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 twine now.
Bake roulades: Transfer the seared roulades seam-side down to a lightly greased baking dish. Cover and bake for 15 minutes, then remove the cover and bake for an additional 15 minutes until cooked through and browned.
Rest and serve: Let the roulades rest for 5-8 minutes before slicing. Ensure the internal temperature reaches 165 degrees Fahrenheit. Serve with mashed potatoes and green beans for a complete meal.

Notes

Use 4 smaller chicken breasts instead of 2 large ones if preferred; butterfly but do not cut through the entire breast before pounding.
Thinly pounding the chicken to 1/4-inch is key to ensure it rolls well and cooks evenly without tearing.
Use saran wrap or a freezer bag to cover the chicken when pounding to protect the meat and your mallet.
If the tenderloin separates, it can be removed and saved for another dish or frozen for soup.
Make-ahead option: Assemble roulades, wrap tightly in saran wrap, and refrigerate up to 2 days or freeze up to 3 months before searing and baking.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months; reheat gently to preserve texture.
Optional flour dusting helps create a browner crust when searing but can be omitted for gluten-free needs.

Nutrition

Serving Size: 1 roulade (approximately 200 g)
Calories: 410 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 130 mg