Description
Stuffed Chicken Roulade with Spinach, Bacon, and Cheese is a flavorful and elegant dish featuring tender chicken breasts filled with savory spinach, crisp bacon, and melty cheese. Perfect for special occasions or gourmet weeknight meals.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 4 slices bacon, cooked and crumbled
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup shredded mozzarella or provolone cheese
- 2 tbsp cream cheese (optional)
- Salt and black pepper to taste
- Toothpicks or kitchen twine
- Optional garnish: chopped parsley or lemon zest
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast and pound flat between parchment paper until ¼-inch thick.
- In a skillet, heat olive oil over medium heat. Sauté garlic and spinach until wilted. Season with salt and pepper. Let cool slightly.
- In a bowl, mix spinach, crumbled bacon, shredded cheese, and cream cheese (if using).
- Spread filling over each chicken breast. Roll tightly and secure with toothpicks or kitchen twine.
- Season the outside with salt and pepper.
- Sear roulades in a hot skillet with a bit of oil until browned on all sides.
- Transfer to a baking dish and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before slicing. Garnish with parsley or lemon zest if desired.
Notes
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Use goat cheese or feta for a tangy twist.
- Incorporate herbs like basil or thyme for aromatic depth.
- Wrap in prosciutto for added flavor and crispness.
- Make ahead and refrigerate until ready to cook.
Nutrition
- Serving Size: 1 roulade
- Calories: 370
- Sugar: 1g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg