Chicken Roulade Broccoli Cheese (Printable Version)
Tender rolled chicken filled with broccoli, bacon, cheddar, and Parmesan cheese, seared and baked for rich flavor.
# Ingredients Required:
→ Meat and Dairy
01 -
4 strips bacon, drippings reserved
02 -
2 large boneless, skinless chicken breasts
03 -
125 g shredded cheddar cheese
04 -
2 tablespoons grated Parmesan cheese
→ Produce
05 -
100 g steamed, finely diced broccoli
→ Pantry Items
06 -
Salt, to taste
07 -
Pepper, to taste
08 -
1 teaspoon Italian seasoning
09 -
¼ teaspoon garlic powder
10 -
¼ teaspoon paprika
11 -
60 g all-purpose flour (optional)
# Guide to Cooking:
01 -
Set the oven temperature to 190°C.
02 -
Cook bacon over low heat until crispy, reserving the drippings. Once cooled, roughly chop the bacon.
03 -
Steam broccoli for 5–7 minutes until tender, then finely dice.
04 -
Slice chicken breasts in half lengthwise. Cover with plastic wrap and gently pound to an even thickness of 6 mm without tearing.
05 -
Evenly distribute cheddar and Parmesan cheese over the center of each chicken slice, then layer broccoli and chopped bacon on top.
06 -
Roll chicken tightly from the narrow end, tucking the filling inside. Place seam-side down and secure with kitchen twine.
07 -
Season the rolls with salt, pepper, Italian seasoning, garlic powder, and paprika. Optionally dust with flour to promote browning.
08 -
Heat 1 tablespoon of reserved bacon drippings in a skillet over medium-high heat. Brown chicken rolls on all sides until golden, about 4–5 minutes total.
09 -
Transfer rolls seam-side down to a greased baking dish. Cover and bake for 15 minutes, then uncover and continue baking for another 15 minutes.
10 -
Remove from oven and let rest 5–8 minutes. Confirm internal temperature has reached 74°C before serving.
# Extra Suggestions:
01 -
For an even thickness when pounding chicken, use gentle, consistent pressure to prevent tearing.