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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken roulades later.
- 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.
- 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.
- Position Chicken: Place the chicken slices with the smoothest side facing down to achieve an even surface for rolling the stuffing inside.
- 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.
- 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.
- 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.
- Secure Rolls: Tie the chicken roulades firmly with kitchen twine to maintain their shape during cooking.
- 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.
- 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.
- 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
