This Bacon Mushroom Chicken Roulade is easier to make than you think. It looks absolutely stunning on the table, and can be made with a variety of stuffings. Makes for the perfect party appetizer!
There's always a few dishes that you think you can never recreate at home. Chicken Roulade is one of those retro favourites that's a showstopper when you order it at the restaurant. Neat, even layers of perfectly cooked chicken with a filling that usually has some kind of cheese in it. It's always a surprise when they cut through the roulade.
Quick Walk Through: Bacon Mushroom Chicken Roulade
The most difficult part of this recipe is butterflying the chicken and pounding the meat to an even thickness. But with a little practice and some patience, you'll be able to nail it no time! You can stuff a roulade with anything you like, but we've used a garlicky bacon mushroom and spinach stuffing which has tons of flavour and is a combination that always works. What I love about this recipe is that even though it looks like you spent hours making it, it is actually ready in under 45 minutes. Sounds amazing, right?
Roulade comes from the French word 'rouler', which literally means 'to roll'. A roulade usually features a slice of meat rolled around a filling of cheese, vegetables or other meat.
The stuffing of a roulade is super customisable, and you can use whatever ingredients you have at home. Some common stuffing ideas include vegetables, red and yellow peppers, any meat of your choice, basil, or walnuts, the options are endless.
If stored in an airtight container, chicken roulade stays good in the refrigerator for up to 3 days.
Richa's top tips to make the best chicken roulade at home
- I would recommend using chicken breast for this recipe. That's because when chicken breast is butterflied or split in half, it offers a lot of space to fill your stuffing with.
- I like to cut off the chicken tender (a strip of meat on one side of the breast) and then butterfly the chicken breast. I've shown this technique in the video below.
The perfect party starter, this one's going to wow anyone who tastes it! Plus, no one will be able to tell that it's homemade. You serve this with a refreshing pasta salad and some creamy mashed potatoes to form a complete meal.
Watch Bacon Mushroom Chicken Roulade Recipe Video
- 1 Cup Bacon diced
- 1 Tablespoon Garlic minced
- 1 Cup Mushroom sliced
- 1 Cup Spinach shredded
- ½ Teaspoon Thyme chopped
- ½ cup Mozzarella Cheese grated
- 2 Tablespoons Cream
- To taste Salt
- To Taste Pepper
- 3 Pieces (450 g) Chicken Breast without Tenders boneless skinless, boneless
- 3-4 cloves Garlic unpeeled
- 3-4 sprigs Thyme
- To Taste Salt
- To Taste Pepper
- 1 Tablespoon All Purpose Flour
- ½ Cup Chicken Stock
- To Taste Salt
- To Taste Pepper
- In a heavy bottomed saucepan fry the bacon bits over a medium flame for 3-4 minutes. The bacon should be nice and crispy. Remove the bacon bits from the pan and transfer on to a kitchen towel to remove any excess fat. Remove any excess bacon fat from the pan leaving behind about a tablespoon.
- To the same pan, add the chopped garlic and lightly fry it for about a minute. Add the mushroom and fry till cooked, for about 3-4 minutes. Add the chopped thyme and mix well. Add the spinach and cook for a minute. Add the bacon and combine well. Season well with salt and pepper. Turn off the flame and transfer to a mixing bowl.
- Add cheese and cream to the mixing bowl. Mix with a spoon and ensure it’s combined well. Keep aside.
- Butterfly the chicken breast: Place the chicken breast on a chopping board, with your hand flat on top. Using a sharp knife, horizontally slice the chicken breast starting from the thicker end and all the way down to the thinner end. Do not cut all the way through to the opposite side, stop cutting about half an inch away from the opposite side. Spread it open so that it resembles a butterfly.
- Place the butterflied breast in between two pieces of cling film. Using a rolling pin or a meat mallet, lightly pound the chicken and flatten to ¼ inch thickness. Lightly season both sides with salt and pepper.
- Place about 3 tablespoons of the prepared bacon and mushroom mix in a horizontal line on the chicken breast, a little away from the bottom. Tightly roll the chicken breast with the filling inside. Tuck the edges as you roll. Secure the roll by placing it seam side down.
- Using cling film, tightly wrap the prepared chicken roulade and refrigerate for at least an hour.
- Reheat the same pan used earlier. Add more bacon fat or oil if necessary. Once hot, unwrap the roulade and place it seam side down. Add the garlic cloves and thyme sprigs. Cook on each side for 3-4 minutes, ensuring the chicken gets a golden brown colour on each side.
- Once cooked, transfer to the chopping board and allow it to rest for 7-10 minutes. Using a serrated knife, cut ½ to 1 inch sized pieces and set aside for serving.
- Make a gravy with the pan juices: Add 1 tablespoons of flour to the pan on low flame and whisk continuously to ensure it doesn’t lump up. Add the chicken stock and continue whisking until mixed well. Bring to a boil and turn off the heat once thickened. Remember to stir continuously.
- Serve the chicken and gravy together!