Description
A savory Chicken Roulade filled with bacon, cheddar, and broccoli, seared to golden perfection and baked until juicy and tender.
Ingredients
Scale
- 4 strips bacon, drippings reserved
- 2 large boneless/skinless chicken breasts (or 4 small)
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ cup flour (optional)
- 1 cup steamed and finely diced broccoli
- 1 ¼ cups shredded cheddar cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook bacon slowly over low heat until crispy. Reserve the drippings. Once cooled, chop the bacon.
- Slice chicken breasts in half lengthwise. Pound each piece to ¼-inch thickness with the smooth side down.
- Distribute cheddar, broccoli, and bacon evenly over the center of each chicken slice.
- Roll each chicken breast starting from the narrow end, tucking the filling. Secure with kitchen twine.
- Season with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally, dust with flour for better browning.
- Heat 1 tbsp of bacon drippings in a skillet over medium-high heat. Sear chicken rolls on all sides for 4–5 minutes until golden.
- Transfer seared rolls to a greased baking dish, seam-side down. Cover and bake for 15 minutes. Uncover and bake for an additional 15 minutes.
- Let rest for 5–8 minutes before serving. Ensure internal temp reaches 165°F (74°C).
Notes
- Use kitchen twine to secure the chicken rolls for even cooking.
- Dusting with flour adds extra browning but is optional.
- Ensure chicken is pounded evenly to prevent uneven cooking.
- Serve with mashed potatoes and green beans for a complete meal.
Nutrition
- Serving Size: 1 roulade
- Calories: 420
- Sugar: 1g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg