Chicken Roulade

Chicken roulade receives its name from the French word rouler, which means to roll. What’s great about chicken roulade is that flattening and rolling chicken provides an endless amount of opportunities for stuffings. For example, in Europe, roulades are often filled with ingredients like spinach, mushrooms, and creamy cheeses. Oftentimes, they’re poached gently and stuffed with nothing at all. However, my twist on it celebrates an American comfort food classic — broccoli and cheese.

Broccoli and cheddar cheese make a wonderful combination that’s endlessly satisfying, especially during these cold, blustery winter months. What I love about this recipe is that the iconic broccoli and cheese pairing doesn’t get lost in the lean chicken breast. Bacon adds a little extra fat and flavor, but still, the shining star is the cruciferous broccoli and creamy, bitey cheddar. These roulades are an excellent source of protein, and I think you’ll have a lot of fun coming up with different sides and sauces to serve with it. Personally, I serve them up with white gravy and mashed potatoes because a little extra sauce goes a long way.

• Broccoli and sharp cheddar cheese are a winning combination. Something about broccoli and cheese is deeply comforting when it’s cold and gray outside. It’s satisfying and decadent, but still light and earthy.
• Pairs well with any side. Mashed potatoes and gravy make the most sense, as they add another layer of creaminess to the chicken roulade. Any starch and vegetable makes a great weeknight meal with this recipe, however.

• Broccoli: The fresh, earthy flavor of broccoli is iconic with cheese and bacon.
• Sharp cheddar cheese: Use a brand like Tillamook, which has a better flavor than the stuff that comes pre-shredded in a bag.
• Thick-cut bacon: Preferably from a farmer’s market or local butcher. The bacon fat is also used to sear the chicken roulades, so no oil is necessary!
• Chicken breasts: Lean, but hearty chicken breasts are a great source of protein, and hold the broccoli, bacon, and cheese nicely. Be sure that the chicken breasts are on the larger side, as you’ll need lots of room to stuff and roll them. Two breasts should get close to 2 pounds in total.

1. Prepare the broccoli. Boil the broccoli, then shock it in an ice bath and strain. Chop into a small dice and set aside.
2. Cook the bacon. Cook the bacon until crispy. Reserve the bacon fat, then chop the bacon into a small dice.
3. Cut and pound the chicken. Using a knife, cut the chicken breasts in a parallel motion, creating two thinner pieces of breast. Pound the chicken until thin.
4. Fill the chicken with stuffing, then roll. Put a little bit of broccoli, bacon, and freshly grated cheddar cheese into each chicken breast. Roll each breast from the short side up, then tie each roulade in the middle with butcher’s twine.
5. Cook the chicken. Season the chicken with salt and pepper, then place the reserved bacon grease in a pan and sear the chicken roulades. Transfer the pan to a heated oven, and continue to cook until the internal temperature registers 165ºF.

Sharp cheddar can be swapped out for a block of mild cheddar or Colby Jack, or a bag of shredded cheese.

The broccoli and bacon can be cooked a day or two in advance. Leftovers can be refrigerated for 4 days.