Cheddar Broccoli Chicken Roulade with Crispy Bacon Recipe

Introduction

Chicken roulade is a flavorful and elegant dish that combines tender chicken breast with cheesy broccoli and crispy bacon filling. It’s perfect for a special dinner but simple enough to prepare on any night of the week.

Ingredients

• 4 strips bacon (drippings reserved)
• 2 large boneless/skinless chicken breasts (or 4 small)
• Salt and 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

1. Step 1: Preheat the oven to 375° F.
2. Step 2: Cook the bacon slowly over low heat until crispy. Reserve the drippings and set aside. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 5–7 minutes until tender, then dice finely.
3. Step 3: Cut the chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and gently pound to an even thickness of ¼-inch, being careful not to tear the meat.
4. Step 4: Place the chicken smooth side down for the best rolling surface.
5. Step 5: Layer the cheddar and Parmesan cheese evenly in the center of each piece of chicken, then add the diced broccoli and chopped bacon on top.
6. Step 6: Starting with the narrow side facing you, carefully roll the chicken upwards, tucking in the filling as you go. Place the roll seam-side down.
7. Step 7: Season each roulade with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, dust with flour to help create a golden crust during searing.
8. Step 8: Tie the chicken rolls securely with kitchen twine to hold their shape.
9. Step 9: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Olive oil can be used instead or combined if preferred.
10. Step 10: Sear the chicken roulades on all sides until golden brown, about 4–5 minutes total. The inside will still be raw at this stage. You can now remove the kitchen twine.
11. Step 11: Transfer the roulades to a lightly greased baking dish, placing them seam-side down. Cover and bake for 15 minutes, then uncover and bake for an additional 15 minutes.
12. Step 12: Let the chicken rest for 5–8 minutes before slicing. Make sure the internal temperature has reached 165° F. Serve with mashed potatoes and green beans for a complete meal.

Tips & Variations

• Use fresh herbs like thyme or rosemary in the filling for extra aroma and flavor.
• Try substituting spinach or kale for the broccoli for a different vegetable twist.
• If you prefer a spicier taste, add a pinch of red pepper flakes to the seasoning mix.
• Pounding the chicken evenly ensures it cooks uniformly and rolls without tearing.
• Use kitchen twine to keep the roulade tight; you can remove it after searing to avoid burning in the oven.

Storage

Store leftover chicken roulade in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a low oven until warmed through to keep it moist. You can also freeze cooked roulades for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chicken roulade in advance?

Yes, you can assemble the roulades and keep them refrigerated for a few hours before cooking. This makes it convenient for preparing ahead of time.

What if I don’t have kitchen twine?

If you don’t have kitchen twine, you can use toothpicks to secure the rolls while searing and baking. Just remember to remove them before serving.

Cheddar Broccoli Chicken Roulade with Crispy Bacon Recipe

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★★★★★

4.8 from 98 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Chicken Roulade recipe features tender chicken breasts stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. The roulades are seared to a golden crust and then baked to perfection, creating a flavorful and elegant main dish that’s perfect for a family dinner or special occasion.

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Ingredients

Scale 1x2x3x

Meat and Poultry

• 4 strips bacon (drippings reserved)
• 2 large boneless/skinless chicken breasts (or 4 small)

Seasonings

• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika

Dairy

• 1 ¼ cups cheddar cheese, shredded
• 2 tablespoons Parmesan cheese, grated

Vegetables

• 1 cup broccoli, steamed and finely diced

Others

• ¼ cup flour (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken roulades later.
2. Cook Bacon and Prepare Broccoli: Slowly cook the bacon over low heat until it becomes crispy. Reserve the drippings for later use and roughly chop the bacon once cooled. Steam or boil the broccoli for 5–7 minutes until tender, then finely dice it.
3. Prepare Chicken: Slice each chicken breast lengthwise to create two thinner pieces. Place chicken slices between sheets of saran wrap and gently pound them to an even thickness of ¼ inch to ensure even cooking without tearing the meat.
4. Position Chicken: Place the chicken slices with the smoothest side facing down to achieve an even surface for rolling the stuffing inside.
5. Add Stuffing: Distribute the shredded cheddar cheese evenly along the middle of the chicken slices, followed by the diced broccoli and chopped bacon on top.
6. Roll Chicken: Starting from the narrow end closest to you, carefully roll the chicken slice upwards, tucking in the stuffing as you go to form a compact roulade. Place the rolled chicken seam-side down to keep it together.
7. Season and Optional Flour Dusting: Season the outside of the rolled chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, sprinkle flour over the chicken rolls to help form a browner crust when searing and to prevent sticking.
8. Secure Rolls: Tie the chicken roulades firmly with kitchen twine to maintain their shape during cooking.
9. Sear in Skillet: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Using bacon drippings, olive oil, or a combination, sear the chicken roulades on all sides until they develop a golden crust, about 4–5 minutes total. The chicken won’t be fully cooked at this point. You can remove the kitchen twine after searing if desired.
10. Bake in Oven: Transfer the seared roulades seam-side down to a lightly greased baking dish. Cover the dish and bake for 15 minutes. Then remove the cover and bake for an additional 15 minutes to finish cooking and develop color.
11. Rest and Serve: Remove the baking dish from the oven and let the chicken rest for 5–8 minutes. Ensure the thickest part of the roulade has reached an internal temperature of 165°F (74°C). Serve warm with sides such as mashed potatoes and green beans for a complete meal.

Notes

• Cutting chicken breasts lengthwise into thinner slices allows for better rolling and even cooking.
• Using bacon drippings for searing enhances the flavor, but olive oil can be used as a substitute.
• Optional flour dusting helps form a better crust during searing but can be omitted for gluten-free versions.
• Ensure the chicken reaches an internal temperature of 165°F to ensure it is safe to eat.
• Resting the chicken after baking helps retain juices, resulting in tender slices.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken roulade, stuffed chicken, baked chicken breast, bacon and cheese chicken, broccoli chicken roll