I first made roulade when I was in gradschool cooking up my own dinners (and found my love of cooking). It’s fairly simple and versatile. Create a stuffing using veggies and/or meat (small pieces). Pound the meat fairly thin (1/4 to 1/8 inch) so that it’s easy to roll. Roll the stuffing into the meat and secure with twine or toothpicks. Sear on all sides and roast in oven until cooked through. Takes a little bit more work than your quick dinner, but the results are often worth it for a special day in the middle of the week.

I served this chicken roulade with Mini Pommes Anna (via Bakers Royale), but you can serve it with any of your favorite vegetable sides.

Chicken Roulade with Bacon and Mushrooms


  • Chicken breast – either thinly sliced or butterflied and pounded thin
  • 6 oz mushrooms – coarsely chopped
  • 1 medium onion – chopped
  • 6 oz bacon – coarsely chopped
  • 1/4 c fresh parsley – finely chopped
  • 2 tbsp fresh rosemary – finely chopped
  • 1/2 tsp fennel seeds – coarsely ground
  • 3 tbsp unsalted butter
  • 1/4 cup chicken or vegetable stock
  • salt and pepper


  1. In a large oven-proof skillet, brown bacon over medium heat. Once cooked, remove to a papertowel-lined plate and discard all but 1 tbsp of grease.
  2. Add butter to grease to melt. Add mushrooms and onions to pan and cook until tender and translucent (about 8 minutes).
  3. Stir in herbs (you can use dried if fresh is not available, just reduce amount) and fennel. Add bacon back to the pan and turn off heat. Stir to combine. Season with salt and pepper to taste. Let cool (while you flatten the chicken).
  4. Spread stuffing mixture over cut side of breast, and roll up tightly. Secure with a toothpick or twine. Pre-heat oven to 375*F.
  5. Once all pieces have been stuffed and secured, remove any remaining stuffing from the skillet. Return skillet to stovetop over medium-high heat. Add oil or butter if necessary.
  6. Sear meat on all sides (approximately 1 minute per side).
  7. Once meat is seared, top with any remaining stuffing and pour stock into pan.
  8. Roast in oven until cooked through (instant read thermometer will register 170*F when inserted into the middle of the meat – cooking time will vary depending on size of roll).
  9. Serve immediately with pan juices poured on top.


  • Any stuffing can be made using stuffing mix, bread crumbs or croutons, greens (spinach, kale, beet greens, chard, etc), beans or other mixes of vegetables.
  • White wine can be used to baste instead of stock. If the roulade is larger, be sure to baste while roasting.
  • A simple sauce can be made with pan drippings using some butter, stock/wine, and flour to thicken. Season with salt and pepper to taste.

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