Chicken Roulade

I start by heating the oven to 375° F so it is ready as soon as the chicken is rolled and seared.

Getting the oven hot first keeps the process calm later, and that always helps with a recipe that has a few moving parts.
I cook the bacon slowly over low heat until it turns crisp, then I save the drippings and set them aside. Once the bacon cools, I chop it roughly. At the same time, I steam or boil the broccoli for 5-7 minutes until it reaches the doneness I want, then dice it very finely.

I like to take my time with the bacon here because slow cooking gives you better crispness and cleaner drippings. For the broccoli, small pieces matter more than perfect tenderness.
I cut the chicken in half lengthwise to make 2 thinner pieces, cover it with saran wrap, and gently pound it to an even ¼-inch thickness.

Gentle taps work better than wild swinging. The chicken should feel pliable and even from edge to edge, not ragged or torn.
I place each piece so the smoothest side is facing down before I fill and roll it.

This little detail gives the outside of the finished roulade a cleaner look, which really shows once you slice it.
I spread the cheeses across the middle of the chicken first, then add the broccoli, then the chopped bacon.

Keeping the filling in the center instead of all the way to the edges makes the roll much easier to close. Trust me, this is where restraint pays off.
With the narrow side facing me, I roll the chicken upward slowly and tuck the filling in as I go, then set each roll seam-side-down.

If a little cheese tries to escape, I nudge it back in and keep going. Slow and steady wins this one.
I season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. If I want extra browning and a little insurance against sticking, I add the optional flour.

The flour is not mandatory, but it does help create a deeper golden finish in the skillet.
I tie the rolls with kitchen twine so they hold their shape in the pan and oven.

I like a firm tie, not a strangled one. You want support, not chicken corsets.
I heat 1 tablespoon of the reserved bacon drippings in a large skillet over medium-high heat.

If I need to, I use olive oil instead, or a mix of both. What matters most is getting the pan hot enough for a confident sizzle.
I sear the chicken on all sides for about 4-5 minutes total, just until a golden crust forms. The center will still be uncooked at this stage.

I look for real color here, not a pale beige shrug. That browned exterior adds a lot of flavor and makes the final dish look polished.
I move the chicken to a lightly greased baking dish, keep it seam-side-down, cover it, and bake it for 15 minutes.

Covering first gives the inside a head start so the filling gets hot without the outside drying out too early.
I remove the cover and bake for 15 more minutes.

This second stretch in the oven helps the outside finish nicely while the chicken cooks through.
I take the roulades out and let them rest for 5-8 minutes before slicing, and I check that the thickest part has reached 165° F before serving.

That short rest makes a big difference. Slice too soon and the juices run everywhere instead of staying in the chicken where you want them.

Equipment

Ingredients

Instructions

Notes

Nutrition

Chicken Roulade

Equipment

Ingredients 1x2x3x

Instructions

Notes

Nutrition

Ingredients