Bacon Wrapped Chicken Roulade
August 24, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2-4
Ingredients
- (2-4) Boneless Skinless Chicken Breasts (1.25–1.5 lbs)
- (2 slices per breast) Bacon
- (approximately 1 TBS per chicken breast) Diced green chilies
- (small dice approximately 1 to 2 TBS per chicken breast) Gruyere cheese
- ((preferred level of heat)) Chili powder
- Cumin
- Garlic powder
- Onion powder
- Black pepper
- Salt
Directions
Prep & Tenderize
- Prep the station: Cover a plastic cutting board with plastic wrap and sprinkle it with a little water.
- Set up the chicken: Place a chicken breast smooth side down on the board, sprinkle a little water on top, and cover with a second sheet of plastic wrap.
- Pound thin: Gently pound the chicken with a meat tenderizer until it is approximately ½ inch thick, taking care not to tear the meat. Repeat for all breasts.
Season & Stuff
4. Prep for filling: Arrange the tenderized chicken breasts smooth side down on your workspace.
5. Season: Generously salt the rough side facing up, then evenly apply your remaining spices. Note: Go light on the cumin, as it can easily overpower the other flavors.
6. Add filling: Place diced cheese and diced chilies in a line down the middle of each breast lengthwise. Do not overfill.
Roll & Wrap
7. Roll: Starting at the pointed end, roll the breast tightly up toward the thick end, tucking in the sides as you go.
8. Wrap with bacon (First Pass): Gently stretch a slice of bacon to widen it, then wrap it around the rolled breast. Secure with toothpicks, leaving them easy to grab for later removal.
9. Wrap with bacon (Second Pass): Wrap a second piece of bacon around the roulade in the opposite direction to cover completely.
10. Chill: Cover and refrigerate for several hours (overnight yields the best results).
Cook & Serve
11. Preheat & Rest: Remove chicken from the fridge 30 minutes before cooking. Preheat your oven to 375°F.
12. Sear: Heat an oven-safe pan on the stovetop. Working in batches to avoid overcrowding, cook the roulades until the bacon is mostly crisp on all sides.
13. Bake: Return all seared roulades to the pan and place in the oven. Bake for 15 minutes, then check the internal temperature.
14. Finish cooking: Continue baking, checking every 10 minutes, until the thickest part reaches an internal temperature of 165°F. Remove immediately to prevent drying out.
15. Rest & Serve: Let the roulades rest for 15 minutes. Remove all toothpicks carefully, slice into 1-inch rounds, and serve.
