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Sliced pieces of Chicken Roulade served on a platter

Chicken Roulade

Here's our take on the French classic stuffed chicken roulade. The creamy cheesy stuffing is made with fried bacon, sautéed mushroom and spinach.
Course Main Course, Side Dishes
Cuisine Continental, Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 portions
Calories 97kcal
Author Richa



  • 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 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!



Calories: 97kcal | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 973IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg