Stuffed Chicken Roulade

This hearty Chicken Roulade with broccoli cheese stuffing and crispy bacon has been my go-to impressive dinner for years. The combination of tender chicken wrapped around melty cheese and savory bacon creates a restaurant-worthy meal that's surprisingly simple to make at home.

I first made this roulade for a date night at home when I wanted to create something special without spending hours in the kitchen. Now it's become our favorite celebration meal whenever we want to feel a little fancy without the fuss.

Ingredients

• Bacon adds smoky flavor and crispy texture. Select thick-cut for best results
• Boneless skinless chicken breasts choose larger breasts if possible for easier butterflying
• Italian seasoning provides herbal depth. Look for a blend with oregano and basil
• Broccoli adds nutrition and color. Choose firm heads with deep green florets
• Cheddar cheese creates the creamy center. Sharp aged cheddar provides the most flavor
• Parmesan cheese adds nutty complexity. Freshly grated works best
• Garlic powder infuses subtle savory notes without overpowering
• Paprika contributes mild warmth and beautiful color to the exterior
• Flour optional coating that helps achieve a golden crust when searing

Step-by-Step Instructions

Prep the Fillings

Cook bacon slowly over low heat until perfectly crispy. This patient approach renders more fat and creates better texture. Steam broccoli until tender but still bright green then finely dice it to ensure even distribution in the roulade.

Prepare the Chicken

Cut each breast lengthwise to create thinner pieces. Cover with plastic wrap and gently pound to ¼-inch thickness using smooth side of meat mallet. Place chicken smooth-side down to ensure the exterior of your roulade has the most attractive appearance.

Stuff and Roll

Layer cheese broccoli and bacon down the center of each chicken piece. Starting at the narrow end roll the chicken upward tucking filling as you go. The rolling technique is key place seam-side down to hold everything together.

Season and Secure

Sprinkle the rolled chicken with salt pepper Italian seasoning garlic powder and paprika. Dusting with flour helps achieve better browning. Tie each roll with kitchen twine to maintain shape during cooking.

Sear for Color

Heat bacon drippings in a skillet until shimmering. Sear chicken rolls on all sides until golden brown about 45 minutes. This step develops flavor and creates a beautiful exterior.

Finish in Oven

Transfer to a baking dish and bake covered for 15 minutes then uncovered for 15 more. This twostep baking process ensures the chicken cooks thoroughly while retaining moisture.

Rest Before Serving

Allow the chicken to rest 58 minutes before slicing. This crucial step lets juices redistribute throughout the meat for maximum tenderness.

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The broccoli in this dish adds not just nutrition but a beautiful pop of color when you slice into the roulade. My family particularly loves the combination of sharp cheddar and bacon which reminds us of loaded baked potatoes but in an elevated dinner form.

Make-Ahead Magic

This chicken roulade is perfect for meal prep. Prepare everything up to the rolling and tying stage then wrap tightly in plastic wrap. Store in the refrigerator for up to two days before cooking. When ready to serve simply unwrap sear and bake as directed. This has saved me countless times when hosting dinner parties as I can do the fussy work ahead of time.

Stuffing Variations

While the broccoli and cheese stuffing is delightful try experimenting with different fillings. Spinach and feta create a Greek-inspired version while sundried tomatoes and mozzarella offer Italian flair. You can also add herbs like fresh basil or thyme to the filling for an aromatic twist. My personal favorite alternative is mushrooms sautéed with garlic and thyme combined with Gruyère cheese.

Serving Suggestions

This roulade pairs beautifully with creamy mashed potatoes that can soak up any cheese that might escape during baking. A side of roasted asparagus or green beans adds color and freshness to the plate. For a special occasion add a small drizzle of balsamic glaze over the sliced roulade just before serving. The slight acidity cuts through the richness and elevates the presentation.

Troubleshooting Tips

If your chicken tears while pounding simply overlap the torn sections when rolling. The cooking process will help bind everything together. For stuffing that keeps escaping use less filling and ensure you're rolling tightly. If the exterior browns too quickly in the oven cover loosely with foil to prevent burning while allowing the inside to cook through.

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Recipe FAQs

→ Can I prepare chicken roulade ahead of time?

Yes! You can pound the chicken, stuff, and roll it up to 2 days in advance. Wrap each roll tightly in plastic wrap and refrigerate. Alternatively, freeze them for up to 3 months in a freezer bag. Just wait to sear and bake until you're ready to serve, and ensure frozen rolls are completely thawed before cooking.

→ What other fillings work well for chicken roulade?

While broccoli and cheese make a delicious filling, you can customize with spinach and feta, sun-dried tomatoes and mozzarella, mushrooms and Swiss cheese, or herbs and goat cheese. The technique works with many flavor combinations.

→ Why is my chicken roulade falling apart when cooking?

This typically happens if the chicken is too thick (aim for ¼-inch thickness), the filling is overstuffed, or it wasn't tied securely. Use kitchen twine to hold the roll together during searing, and place seam-side down when baking to help prevent unraveling.

→ How do I know when chicken roulade is fully cooked?

The safest method is using an instant-read thermometer - the thickest part should reach 165°F. If you don't have a thermometer, ensure there's no pink meat visible when you cut into the thickest part, and juices run clear. The recommended baking time (15 minutes covered + 15 minutes uncovered) typically ensures proper cooking.

→ What's the best way to reheat leftover chicken roulade?

For best results, reheat in a 325°F oven covered with foil for 15-20 minutes until heated through. This maintains moisture better than microwave reheating. If using a microwave, cover with a damp paper towel and use medium power in short intervals to prevent the chicken from becoming tough.

→ Can I make chicken roulade without bacon?

Absolutely! The bacon adds flavor but isn't essential to the structure. You can omit it entirely or substitute with prosciutto, ham, or add extra herbs and seasonings to compensate for the flavor. If skipping bacon, use olive oil or butter for searing instead of bacon drippings.