Description
This Chicken Roulade recipe has a delicious broccoli cheese stuffing with crispy bacon! This is a restaurant quality meal that’s easy to make with everyday ingredients.
Ingredients
Scale
- 4 strips bacon, drippings reserved
- 2 large boneless/skinless chicken breasts, or 4 small. See notes
- Salt/Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon EACH: garlic powder, paprika
- ¼ cup flour, optional
- 1 cup broccoli, steamed and finely diced.
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Preheat oven to 375° F.
- Cook the bacon slowly over low heat until crispy. Reserve the drippings and set aside. Roughly chop once cooled. Steam or boil the broccoli for 5-7 minutes, until desired doneness is obtained, and dice it finely.
- Cut the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and pound it to an even thickness of ¼-inch. Do this gently to avoid tearing the chicken. Note that the chicken plumps more when cooked.
- Ensure that the smoothest side of the chicken is facing down, this way it has the smoothest surface when it’s rolled.
- Evenly distribute the cheese over the middle of the chicken, followed by the broccoli, then the bacon.
- With the narrow side of the chicken facing you, slowly roll the chicken upwards, tucking the stuffing in as you go. Place it seam-side-down.
- Season the chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Optional: Sprinkle the chicken with flour, this will help give it a browner color when seared. It also helps it not stick to the skillet.
- Use kitchen twine to tie the chicken rolls in place.
- Heat 1 tablespoon of bacon drippings in a large skillet over medium-high heat. (Olive oil can be used instead of drippings if needed, or a combination of both.)
- Add the chicken and sear on all sides until a golden crust forms, about 4-5 minutes total. The middle will still be uncooked. (This is when I typically cut off the kitchen twine.)
- Transfer to a lightly greased baking dish, seam-side-down. Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes.
- Remove and let rest for 5-8 minutes. Ensure the thickest part of the meat has reached 165° F prior to serving. Serve with mashed potatoes and green beans!
Notes
If using smaller breasts, use 4 instead of 2. Butterfly the breasts but don’t cut the seam. Then pound and roll.
- Prep Time: 35minutes
- Cook Time: 40minutes
- Cuisine: American, French
Nutrition
- Serving Size: 4 servings
- Calories: 349kcal
- Sugar: 1g
- Sodium: 494mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0.04g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 88mg