Introduction

Chicken roulade is a delicious and impressive dish that combines tender chicken breasts with a flavorful filling of cheese, broccoli, and bacon. It’s perfect for a special dinner yet simple enough to prepare at home. This recipe guides you through making a juicy, cheesy roulade that will delight your taste buds.

The image shows several pieces of rolled chicken pinwheels neatly arranged on a white plate with a white marbled surface beneath. Each pinwheel has three visible layers: the outer layer is a light golden-brown cooked chicken breast with pepper seasoning, the middle layer is a mix of melted yellow cheese and bits of crisp bacon, and the inner layer features green spinach or herbs creating a colorful swirl in the center. The textures range from tender and moist chicken to gooey cheese and slightly crispy bacon, with bright, fresh green herbs adding contrast. The pieces are closely packed, with focus on the front slices showing the spiral layers clearly, photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).

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.

Step 3: Cut each chicken breast in half lengthwise to create thinner slices. Cover with plastic wrap and gently pound to an even thickness of about ¼ inch, taking care not to tear the meat.

Step 4: Place each chicken slice smooth side down on your work surface for an even rolling surface.

Step 5: Evenly spread the cheddar and Parmesan cheeses down the center of each chicken slice. Top with the diced broccoli and chopped bacon.

Step 6: Roll the chicken slices up tightly from the narrow end, tucking the filling inside. Place each roll seam-side down.

Step 7: Season the outside of the rolls with salt, pepper, Italian seasoning, garlic powder, and paprika. If using, sprinkle flour lightly over the rolls to promote browning and prevent sticking.

Step 8: Use kitchen twine to tie each chicken roll securely in a few places to keep the filling inside while cooking.

Step 9: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. You may substitute or combine with olive oil if needed.

Step 10: Sear the chicken rolls on all sides until golden brown, about 4–5 minutes total. The inside will still be raw. This is a good time to remove the kitchen twine.

Step 11: Transfer the seared chicken rolls to a lightly greased baking dish, seam-side down. Cover and bake for 15 minutes, then remove the cover and bake for another 15 minutes.

Step 12: Remove from the oven and let the roulade rest for 5–8 minutes. Check that the internal temperature reaches 165°F (74°C) before serving. Serve with mashed potatoes and green beans for a complete meal.

Tips & Variations

Use a meat mallet or rolling pin to pound the chicken evenly, which helps the roulade cook uniformly.

Try substituting broccoli with sautéed spinach or sun-dried tomatoes for a different flavor.

If you prefer a crispier crust, finish the roulade under the broiler for 1–2 minutes at the end of baking.

Make sure not to overfill the chicken to prevent the filling from spilling out during cooking.

FAQs

Can I prepare the roulade in advance?

Yes, you can assemble the roulade earlier in the day and refrigerate it before cooking. Just be sure to keep it covered and cook it within the same day for best freshness.

What can I serve with chicken roulade?

This dish pairs wonderfully with mashed potatoes, steamed green beans, or a fresh side salad. The creamy cheese and savory bacon filling make it rich, so lighter vegetable sides balance the meal well.