Description
Delicious chicken roulade stuffed with crispy bacon, steamed broccoli, and a blend of cheddar and Parmesan cheeses, seared to golden perfection and baked to juicy tenderness. This flavorful dish is perfect for a hearty dinner and pairs wonderfully with mashed potatoes and green beans.
Ingredients
Scale
Meat and Padding
- 4 strips bacon (drippings reserved)
- 2 large boneless/skinless chicken breasts (or 4 small)
Seasonings
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Coating
- ¼ cup flour (optional)
Filling
- 1 cup broccoli (steamed and finely diced)
- 1 ¼ cups cheddar cheese (shredded)
- 2 tablespoons Parmesan cheese (grated)
Instructions
- Preheat Oven: Preheat your oven to 375° F to prepare for baking the chicken roulade.
- Cook Bacon and Prepare Filling: Cook bacon slowly over low heat until crispy, set aside the drippings, and roughly chop the bacon once cooled. Steam or boil broccoli for 5-7 minutes until tender, then finely dice it.
- Prepare Chicken: Slice each chicken breast lengthwise to create 2 thinner pieces. Cover with plastic wrap and gently pound to an even thickness of ¼ inch, careful not to tear the meat as it will plump when cooked.
- Position Chicken: Place the chicken pieces smooth side down to ensure an even, smooth surface for rolling.
- Add Filling: Evenly distribute shredded cheddar cheese in the middle of each chicken slice, then add chopped broccoli and bacon on top.
- Roll Chicken: Starting at the narrow end facing you, carefully roll the chicken upwards, tucking the filling inside, and place seam-side down.
- Season and Coat: Season the rolls with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, sprinkle flour onto the chicken to promote browning and prevent sticking during searing.
- Secure Rolls: Tie the chicken rolls with kitchen twine to keep them intact during cooking.
- Heat Skillet: Heat 1 tablespoon of reserved bacon drippings in a large skillet over medium-high heat. Olive oil can be added or substituted if needed.
- Sear Chicken: Place the chicken rolls in the skillet and sear on all sides until a golden crust forms, about 4-5 minutes total. The centers will remain uncooked at this stage. Then remove the kitchen twine.
- Bake: Transfer the seared chicken rolls seam-side down to a lightly greased baking dish. Cover and bake for 15 minutes, then remove the cover and bake an additional 15 minutes.
- Rest and Serve: Remove from oven and let rest for 5-8 minutes. Ensure the thickest part reaches 165° F before serving. Serve with mashed potatoes and green beans.
Notes
- You can use 4 small chicken breasts instead of 2 large ones if preferred.
- Pounding the chicken evenly prevents tearing and ensures even cooking and juiciness.
- Using flour on the chicken before searing helps create a beautiful, brown crust and prevents sticking.
- Check internal temperature to guarantee food safety; use a meat thermometer for best results.
- Bacon drippings add extra flavor; olive oil can be used if drippings are insufficient or unavailable.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken roulade, stuffed chicken, baked chicken, bacon chicken, broccoli cheese chicken, easy dinner recipe
