Chicken Roulade with Cheese

This chicken roulade filled with broccoli and cheese is a wonderful way to turn simple ingredients into an elegant home-cooked meal. It makes a perfect weeknight dinner when you want something a bit special but not overly complicated. The creamy cheese and tender chicken wrapped around crisp bacon and broccoli give each bite a satisfying blend of flavors and textures.

When I first made this dish, I expected it to be fiddly but it came together nicely, and it quickly became a favorite for a cozy weekend treat.

Ingredients

• Bacon strips: Cook slowly to crisp perfection and their drippings add rich flavor for searing. Choose good quality bacon with a balance of lean and fat
• Boneless skinless chicken breasts: Give tender, lean meat that can be pounded thin for even cooking. Try to buy fresh or well-packaged chicken without excess liquid
• Cheddar cheese: Brings creamy richness and sharp flavor. Pick a flavorful, properly aged cheddar for the best melt
• Parmesan cheese: Is grated finely to add a savory depth and melts smoothly. Fresh Parmesan is ideal rather than pre-grated packets
• Broccoli: Provides a fresh, vibrant contrast and a healthy vegetable boost. Choose tight florets and steam just until tender for best texture
• Italian seasoning: Blends herbs like oregano and basil to amplify the Mediterranean flavor profile. Use a fresh blend or homemade for extra fragrance
• Garlic powder and paprika: Add warmth and subtle smoky notes that elevate the filling and seasoning. Opt for fresh spices stored properly in airtight containers
• Optional all-purpose flour: Helps to create a light crust and aid browning. Use a fine sifted flour if you decide to dust the roulade

Instructions

Build Flavor Base:

Cook bacon slowly over low heat until it is crispy and golden but not burnt. This slow rendering draws out the fat which you will use later. Save the drippings and set aside. Once the bacon is cool enough to handle, chop into rough pieces for the filling.

Prepare The Broccoli:

Steam or boil the broccoli florets for about 5 to 7 minutes until they are tender but still bright green. Drain and let cool slightly before dicing finely. This small dice helps the filling spread evenly.

Thin The Chicken:

Cut chicken breasts in half lengthwise to create thin slices. Place each slice between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan until about a quarter inch thick. This helps the chicken cook evenly without drying out. Be careful not to tear the slices.

Assemble The Roulade:

Lay the chicken slices with the smoothest side down. Spread the cheddar and Parmesan cheese evenly over the center of each slice followed by the finely diced broccoli and chopped bacon. Roll the chicken tightly from the narrow end up, tucking in the filling as you go. Place the roulades seam side down and secure with kitchen twine to keep their shape.

Season And Dust:

Season the outside of the roulades with salt, pepper, Italian seasoning, garlic powder, and paprika for a layered flavor. If you want an extra golden crust and less sticking while searing, lightly dust the roulades with all-purpose flour.

Sear To Seal:

Heat 1 tablespoon of the reserved bacon drippings in a large skillet over medium high heat. Carefully add the roulades and sear on all sides until a beautiful golden crust forms. This takes about 4 to 5 minutes total. Remove the kitchen twine if you like before baking.

Bake To Finish:

Transfer the seared roulades to a lightly greased baking dish seam side down. Cover with foil or a lid and bake in a preheated oven at 190 Celsius for 15 minutes. Remove the cover and bake for another 15 minutes to allow the filling to set and the crust to crisp further.

Rest And Serve:

Remove from the oven and let the roulades rest for 5 to 8 minutes. This helps redistribute juices for moist meat. Ensure the thickest part reads 74 Celsius before serving. Slice into rounds and serve with creamy mashed potatoes and fresh green beans.

I love the way the bacon drippings lend extra smoky depth to the chicken as it sears. One memorable family dinner featured this roulade alongside buttery potatoes, and my kids requested it again for their birthday meal. It feels like comfort and celebration at once.

Storage Tips

Store any leftovers covered tightly in the fridge for up to 3 days. Reheat gently in the oven covered with foil to avoid drying out the chicken. Avoid microwaving if possible as it tends to dry the meat and cheeses unevenly.

Ingredient Swaps

Try substituting smoked mozzarella for cheddar to create a different but equally melty profile. Instead of broccoli, finely chopped spinach or kale work well for a greener filling. Poultry-wise turkey breast slices can replace chicken but be mindful of cooking times as turkey is leaner.

Serving Ideas

Serve sliced roulades beside buttery mashed potatoes and steamed green beans for a classic plate. For a lighter take, pair with a crisp mixed green salad and a drizzle of lemon vinaigrette. This also works great sliced on top of warm rice pilaf for a simple weeknight meal.

Seasonal Twists

In autumn, add finely chopped roasted chestnuts or diced apples to the filling for a sweet contrast. Springtime calls for subbing in peas or asparagus tips for a fresh seasonal touch. Adding a sprinkle of fresh herbs like parsley or thyme after baking lifts the dish beautifully.

This elegant roulade balances creamy cheese, tender chicken, and crisp bacon for a delightful meal that is both impressive and approachable.

Frequently Asked Recipe Questions

→ How do I prepare the chicken for rolling?

Slice the chicken breasts lengthwise and gently pound them to an even thickness of about 6mm, ensuring they remain intact for easy rolling.

→ What is the best way to cook the bacon?

Cook the bacon slowly over low heat until crispy to render flavorful drippings, which are then used for searing the roulade.

→ How should the broccoli be cooked before stuffing?

Steam or boil the broccoli for 5-7 minutes until tender, then finely dice to distribute evenly within the filling.

→ What spices enhance the filling and outer coating?

A combination of salt, pepper, Italian seasoning, garlic powder, and paprika adds depth and subtle heat to both the filling and the roulade’s exterior.

→ Why is searing the roulade important?

Searing in bacon drippings creates a golden crust that locks in moisture and develops rich flavor before baking.

→ How long should the roulade rest after baking?

Allow the roulade to rest for 5-8 minutes after baking to let the juices redistribute, ensuring a moist and tender texture.