Chicken Roulade Broccoli Cheese (Printable Version)
Tender chicken rolled with broccoli, cheese, and crispy bacon creates an impressive yet simple dinner that looks and tastes restaurant-quality.
# Everything You’ll Need:
→ Meat and Dairy
01 -
4 strips bacon, drippings reserved
02 -
2 large boneless/skinless chicken breasts (or 4 small)
03 -
125g cheddar cheese, shredded
04 -
2 tablespoons Parmesan cheese, grated
→ Produce
05 -
100g broccoli, steamed and finely diced
→ Pantry Items
06 -
Salt and pepper to taste
07 -
1 teaspoon Italian seasoning
08 -
¼ teaspoon garlic powder
09 -
¼ teaspoon paprika
10 -
¼ cup all-purpose flour (optional)
# Steps to Cook:
01 -
Preheat oven to 190°C (375°F).
02 -
Cook bacon slowly over low heat until crispy. Reserve drippings and set aside. Once cooled, roughly chop the bacon.
03 -
Steam or boil broccoli for 5-7 minutes until tender, then dice finely.
04 -
Cut chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and gently pound to an even thickness of 6mm (¼ inch), being careful not to tear the meat. Position chicken with the smoothest side down.
05 -
Distribute cheese evenly over the middle of each chicken piece, followed by broccoli and bacon.
06 -
With the narrow side facing you, roll the chicken upward, tucking the stuffing in as you go. Place seam-side down and secure with kitchen twine.
07 -
Season chicken rolls with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally sprinkle with flour to help browning and prevent sticking.
08 -
Heat 1 tablespoon bacon drippings in a large skillet over medium-high heat. Sear chicken rolls on all sides until a golden crust forms, about 4-5 minutes total. The center will still be uncooked. Remove kitchen twine if desired.
09 -
Transfer to a lightly greased baking dish, seam-side down. Cover and bake for 15 minutes, then uncover and bake for 15 more minutes.
10 -
Remove from oven and let rest for 5-8 minutes. Ensure the thickest part of the meat has reached 74°C (165°F) before serving. Serve with mashed potatoes and green beans.
# Extra Suggestions:
01 -
If using smaller chicken breasts, use 4 instead of 2. Butterfly the breasts but don't cut the seam completely before pounding and rolling.
02 -
Pound chicken no thicker than 6mm (¼ inch) as it will plump during cooking.
03 -
The tenderloin may separate from the breast during preparation. It can be removed, saved for another meal, or frozen for future use.
04 -
For make-ahead preparation: cook stuffing ingredients, pound chicken, stuff and roll tightly in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely before searing and baking.
05 -
Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.