Description

Delicious Chicken Roulade stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses. This elegant main course features tender, pounded chicken breasts rolled with savory filling, seared to a golden crust, and finished in the oven for perfect tenderness. Ideal for a comforting dinner served with 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 cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated

Vegetables

1 cup broccoli, steamed and finely diced

Spices and Seasonings

Salt, to taste
Pepper, to taste
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Other

1/4 cup flour, optional

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken roulade.
Cook Bacon and Prepare Broccoli: Slowly cook the bacon strips over low heat until crispy, reserving the drippings for later use. Once cooled, roughly chop the bacon. Steam or boil the broccoli for 7 minutes until tender, then finely dice it.
Pound Chicken Thin: Cut the chicken breasts in half lengthwise to create thinner slices. Place them between sheets of saran wrap and gently pound until they reach an even thickness of 1/4 inch, taking care not to tear the meat.
Arrange Filling: Lay the chicken smooth side down. Evenly spread the shredded cheddar and Parmesan cheeses over the center, top with the diced broccoli, and sprinkle the chopped bacon on top.
Roll and Secure: Starting at the narrow edge facing you, slowly roll the chicken upward, tucking the filling inside. Place the roll seam-side down and secure it tightly with kitchen twine to hold its shape.
Season and Optional Flour Dusting: Sprinkle salt, pepper, Italian seasoning, garlic powder, and paprika evenly over the chicken roll. Optionally, dust the chicken lightly with flour to enhance browning during searing.
Sear the Chicken: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Add the chicken roulade and sear on all sides until golden brown, about 4-5 minutes total. The chicken will still be uncooked inside. Remove the twine at this stage.
Bake: Transfer the seared roulade to a lightly greased baking dish, placing it seam-side down. Cover and bake in the preheated oven for 15 minutes. Remove the cover and bake for an additional 15 minutes to finish cooking and develop a crust.
Rest and Serve: Remove the roulade from the oven and let it rest for 5-8 minutes before slicing. Ensure the thickest part has reached an internal temperature of 165 degrees Fahrenheit. Serve warm with mashed potatoes and green beans.

Notes

If using smaller chicken breasts, increase quantity to 4 and butterfly them without cutting the seam for easier rolling.
Pound chicken thinly to 1/4 inch to ensure gentle cooking without tearing; use a smooth-sided mallet and protect the meat with plastic wrap or a freezer bag.
The tenderloin may separate; cut it off if necessary and save it for other recipes like soups.
For make-ahead, prepare roulades, roll tightly in saran wrap, and refrigerate up to 2 days or freeze for 3 months. Thaw fully before cooking.
Store leftovers in airtight containers for up to 3 days refrigerated or 3 months frozen; they reheat well.
Optionally add other stuffing ingredients as desired for variety.

Nutrition

Serving Size: 1 roulade (about 200 g)
Calories: 410 kcal
Sugar: 1 g
Sodium: 620 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 115 mg