Chicken roulade is the epitome of elegance on a plate, transforming an ordinary chicken breast into a culinary masterpiece. This dish is perfect for those special occasions when you want to impress guests or simply treat yourself to a fine dining experience at home. With its flavorful filling and perfectly cooked meat, each bite offers a delightful blend of textures and tastes. Prepare to elevate your cooking skills with this exquisite recipe that promises both beauty and taste in every slice.
Steps
- Begin by preheating your oven to 375°F. Cook the bacon slowly on low heat until it becomes crispy, then reserve the drippings and chop the bacon once it has cooled.
- Steam or boil the broccoli for 5-7 minutes until tender, then chop it finely. Cut each chicken breast in half lengthwise to create two thinner slices, cover with saran wrap, and gently pound to a 1/4-inch thickness.
- Lay the chicken with the smooth side down. Evenly spread cheddar cheese, diced broccoli, and chopped bacon over the center of each piece.
- Starting with the narrow end, roll the chicken tightly while tucking in the filling. Position the seam side down and season the outside with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, sprinkle with flour for a browner finish when seared.
- Secure the rolls with kitchen twine. Heat a tablespoon of reserved bacon drippings or oil in a skillet over medium-high heat, then sear the chicken on all sides until golden, about 4-5 minutes.
- Transfer the seared chicken to a lightly greased baking dish, cover, and bake for 15 minutes. Remove the cover and continue baking for another 15 minutes. Let the chicken rest for 5-8 minutes to ensure it reaches an internal temperature of 165°F before serving. Serve with mashed potatoes and green beans for a complete meal.
Ingredients
- 4 strips of bacon, drippings reserved
- 2 large boneless, skinless chicken breasts (or 4 small)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup flour (optional)
- 1 cup broccoli, steamed and finely chopped
- 1 ¼ cups cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Nutritional Values
Calories: 1396kcal | Carbohydrates: 36g | Protein: 100g | Fat: 92g | Saturated Fat: 40g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.16g | Cholesterol: 352mg | Sodium: 1976mg | Potassium: 1484mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2184IU | Vitamin C: 80mg | Calcium: 1180mg | Iron: 4mg
FAQ
- Can I prepare Chicken Roulade ahead of time?
- Yes, you can prepare Chicken Roulade in advance. Cook the stuffing if needed, pound the chicken, stuff, and roll it up. Wrap each roulade tightly in plastic wrap and refrigerate for up to two days or freeze in a freezer bag for up to three months. Thaw completely before cooking.
- What are some alternative stuffing options for Chicken Roulade?
- There are many delicious stuffing combinations you can try, such as Sundried Tomatoes with Parmesan and Goat Cheese, Spinach with Roasted Red Peppers and Feta, Ham with Cheddar or Swiss, Prosciutto with Mozzarella, Brie with Cranberry, Artichokes with Parmesan, or Herb Cream Cheese with Mushrooms.
- How should I store leftover Chicken Roulade, and do they reheat well?
- Store leftover Chicken Roulade in an airtight container in the refrigerator for up to three days or freeze for up to three months. Leftovers freeze and reheat well, making them an easy option for a quick meal later.
- What is the best way to ensure the chicken is cooked properly?
- It’s important to check that the thickest part of the chicken has reached an internal temperature of 165°F before serving. The temperature will rise a few degrees as it rests, so aiming just under 165°F when removing it from the oven is ideal.
- What tools are essential for making Chicken Roulade?
- Essential tools for making Chicken Roulade include a meat mallet for pounding the chicken thin, an 8-inch chef’s knife for cutting, assorted cutting boards, a 7-inch baking dish, and a meat thermometer to ensure the chicken is cooked to the correct temperature.
Tips
- Pound Chicken Thinly: Ensure the chicken is no thicker than 1/4-inch by gently pounding it with the smooth side of a meat mallet. Protect the chicken with saran wrap or a freezer bag to prevent tearing.
- Roll and Secure Properly: Roll the chicken tightly from the narrow end, ensuring the stuffing is tucked in as you go. Use kitchen twine to secure the roll and prevent it from unraveling during cooking.
- Seam-Side Down for Baking: When placing the rolled chicken in the baking dish, ensure the seam side is facing down. This helps maintain the roll’s shape and provides a smooth surface for presentation.
- Check Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. This guarantees that the chicken is thoroughly cooked while accounting for slight temperature rises during resting.
Equipment
- Meat Mallet – Essential for pounding the chicken to the desired thickness.
- 8-inch Chef’s Knife – Useful for cutting the chicken and other ingredients.
- Cutting Boards – Having assorted sizes can be handy for different tasks.
- 7-inch Baking Dish – Required for baking the chicken roulade.
- Meat Thermometer – Important for ensuring the chicken reaches the correct internal temperature for safe consumption.
- Kitchen Twine – Used to tie the chicken rolls in place during cooking.
