Be sure to try my Chicken and Orzo recipe next!
Chicken Roulade
This incredible Chicken Roulade is the best way to transform chicken breast and other everyday ingredients into a restaurant-quality meal! The stuffing options are endless, but you can’t beat melted cheddar cheese with broccoli and crispy bacon! (That was the clear winner on my Instagram poll!) Bonus: This is easy to prepare ahead of time! Scroll down for an easy visual on how to make this, and don’t miss my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the chicken in half lengthwise to create two thinner slices. Pound to 1/4-inch thick.
Top with shredded cheese, broccoli, and bacon. Roll tightly, starting at the narrow end, tucking the stuffing in as you roll. Place seam-side-down.
Season with salt, pepper, Italian seasoning, garlic powder, and paprika. (Optional: Sprinkle with flour.) Tie with kitchen twine and sear on all sides until golden, about 4 to 5 minutes.
Transfer to a lightly greased baking dish. Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes. Ensure internal temperature is 165° prior to serving.
Make-Ahead Method
Cook stuffing ingredients (if needed), pound the chicken, stuff, and roll. Roll each one tightly in saran wrap and refrigerate for up to 2 days or freeze in a freezer bag for up to 3 months. Thaw completely before searing/baking. Don’t sear or bake until ready to serve.
Stuffing Options
I use about 2 cups of filling for 4 chicken rolls (or a heaping 1/4-cup each). Make sure your ingredients are fully cooked and only require heating through.
Sundried Tomatoes, Parmesan, and Goat Cheese Spinach, Roasted Red Peppers, and Feta Ham and Cheddar or Swiss Prosciutto and Mozzarella Brie and Cranberry Artichokes and Parmesan Herb Cream Cheese and Mushrooms
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze and reheat well!
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Tried This Recipe?
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Meat Mallet– This is the one I have, I use it almost every time I cook. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. 7-inch Baking Dish Meat Thermometer– Ensure the thickest part of the meat is about 165° when you pull it from the oven. It will rise a few more degrees as it rests, so a few degrees shy of 165° is perfect.
