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.
There's always a few dishes that you think you can never recreate at home. Chicken Roulade is one of those retro favourites thats 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.
The tricky part of a roulade is butterflying the chicken and pounding the meat to an even thickness. These should be done with steady, patient hands.
The chicken breast is the preferred cut of choice for a roulade because when butterflied or split open in half, it forms a large enough surface area for stuffing.
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.
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! All the excess bacon fat is reserved for cooking the stuffing and the chicken and like I always say, bacon makes everything better!
This is definitely a dish worthy of these times. One of those scary projects that you would never attempt if you weren't stuck at home. And when you do, you'll realise just how easy and delicious it can be!
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!
I saw so many recipes from the web, but this one is so simple , easy to prep and delicious recipe ! Thanks Richa for always giving the tips and tricks which makes the work easier and resulting in a super yummy recipe ! It came out super well and everyone was quite impressed with the fancy dinner !
This was so delicious! My young daughters love to cook, so there were right in there with me and were able to handle the challenge well. It did take a very long time, but was well worth the wait. I served it with brussel sprouts and rice pilaf. This will be in our table again!
Thanks so much Dustin! Really happy you liked the recipe. This is such a fun activity with kids.