Elegant and bursting with layers of flavor, this bacon-wrapped stuffed chicken roulade is a show-stopping main course perfect for special occasions or elevated weeknight dinners. Each roulade features tender chicken rolled with savory prosciutto, sautéed spinach, and melted cheese, all encased in crispy bacon. Paired with golden roasted potatoes, Brussels sprouts, and a vibrant red pepper sauce, this dish offers a complete and satisfying dining experience.
Why You’ll Love This Recipe
This chicken roulade blends impressive presentation with rich, comforting flavors. The combination of smoky bacon, juicy chicken, and creamy cheese ensures every bite is indulgent and satisfying. Roasted vegetables on the side add a balance of texture and color, while the red pepper purée offers a vibrant, tangy finish. Despite its elegant look, the recipe is approachable and suitable for home cooks of all levels.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Roulade:
2 large boneless, skinless chicken breasts
Salt and pepper, to taste
4 slices prosciutto or smoked ham
1 cup fresh spinach, sautéed and drained
1/2 cup shredded mozzarella or provolone cheese
6–8 slices bacon
For the Sides:
1 cup Brussels sprouts, halved
1 cup thinly sliced potatoes
1 tbsp olive oil
Salt and pepper, to taste
For the Red Pepper Sauce:
2 roasted red bell peppers
1 clove garlic
1 tbsp olive oil
1 tsp red wine vinegar
Salt and pepper, to taste
Directions
- Preheat the oven to 375°F (190°C).
- Butterfly each chicken breast and pound to an even thickness. Season lightly with salt and pepper.
- Lay out the chicken and layer each piece with prosciutto, sautéed spinach, and cheese. Roll tightly into a log shape.
- Wrap the chicken roulades in bacon slices, securing the ends with toothpicks if needed.
- Sear the roulades in a hot skillet until the bacon is browned and beginning to crisp.
- Transfer to a baking dish and roast for 20–25 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Meanwhile, toss Brussels sprouts and potato slices with olive oil, salt, and pepper. Spread on a baking sheet and roast separately for about 20 minutes until golden and crisp.
- To prepare the red pepper sauce, blend the roasted red bell peppers, garlic, olive oil, and red wine vinegar until smooth. Season with salt and pepper to taste.
- Slice the cooked roulades into thick rounds. Plate with roasted vegetables and finish with a swirl or stripe of red pepper sauce for presentation.
Servings and timing
This recipe serves 4 and takes approximately 60 minutes to prepare—20 minutes of preparation and 40 minutes of cooking time.
Variations
- Herb Infusion: Add fresh basil or parsley to the filling for added brightness.
- Cheese Substitutes: Try feta, goat cheese, or Swiss cheese for different flavor profiles.
- Stuffing Alternatives: Replace spinach with kale, arugula, or sun-dried tomatoes.
- Low-Carb Option: Skip the potatoes and double the Brussels sprouts or serve with a fresh green salad.
- Spicy Sauce: Add chili flakes or a dash of hot sauce to the red pepper purée for heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place roulade slices in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving, as it may cause the bacon to lose its crispness. The red pepper sauce can be stored separately and served cold or gently warmed.
FAQs
Can I make the chicken roulade in advance?
Yes, the roulade can be assembled a day ahead and stored in the refrigerator. Sear and bake just before serving for best results.
Can I freeze this dish?
You can freeze the cooked roulade without the vegetables or sauce. Wrap tightly and store for up to 2 months. Thaw in the refrigerator before reheating in the oven.
What type of cheese works best?
Mozzarella and provolone melt well and have mild flavor, but you can experiment with stronger cheeses like cheddar or gouda for bolder taste.
How do I keep the roulade from falling apart?
Roll the chicken tightly and use toothpicks or kitchen twine to secure it if necessary. Chilling briefly before searing can also help.
Can I cook the roulade entirely on the stovetop?
For even cooking and crisp bacon, it’s best to sear on the stovetop and finish in the oven.
What can I use instead of bacon?
You may use pancetta or skip the outer wrapping entirely and secure the roulade with toothpicks before baking.
Is this recipe gluten-free?
Yes, it is naturally gluten-free, but always check product labels—especially for bacon and prosciutto—to ensure no hidden gluten-containing additives.
What wine pairs well with this dish?
A medium-bodied red such as Pinot Noir or a dry white like Chardonnay complements the flavors beautifully.
Can I use frozen spinach?
Yes, just thaw and drain it thoroughly before adding to the roulade to avoid excess moisture.
How do I roast red peppers at home?
Place whole peppers on a baking sheet under the broiler, turning occasionally until blackened. Let steam in a covered bowl, then peel and use.
Conclusion
This Bacon-Wrapped Stuffed Chicken Roulade with Spinach & Cheese is both elegant and hearty, making it ideal for entertaining or simply treating yourself to a restaurant-quality meal at home. With its combination of textures, colors, and bold flavors, it’s a dish that leaves a lasting impression. Serve it with confidence and enjoy the compliments that follow.
Print
Bacon-Wrapped Stuffed Chicken Roulade with Spinach & Cheese
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Roasting, Searing
- Cuisine: European
- Diet: Halal
Description
Élégante et pleine de saveur, cette roulade de poulet enveloppée de bacon est roulée avec des épinards tendres, de la charcuterie savoureuse et du fromage fondant, servie avec des pommes de terre croustillantes, des choux de Bruxelles et une purée de poivrons rouges audacieuse.
Ingredients
- 2 grosses poitrines de poulet désossées et sans peau
- Sel et poivre, au goût
- 4 tranches de prosciutto ou de jambon fumé
- 1 tasse d’épinards frais, sautés et égouttés
- 1/2 tasse de mozzarella ou de provolone râpé
- 6 à 8 tranches de bacon
- 1 tasse de choux de Bruxelles, coupés en deux
- 1 tasse de pommes de terre coupées en fines tranches
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre, au goût
- 2 poivrons rouges rôtis
- 1 gousse d’ail
- 1 cuillère à soupe d’huile d’olive
- 1 cuillère à café de vinaigre de vin rouge
- Sel et poivre, au goût
Instructions
- Préchauffer le four à 375°F (190°C).
- Couper chaque poitrine de poulet en papillon et l’écraser jusqu’à obtenir une épaisseur uniforme. Saler et poivrer.
- Recouvrir de prosciutto, d’épinards sautés et de fromage. Rouler fermement et envelopper de tranches de bacon.
- Saisir les roulades dans une poêle chaude jusqu’à ce que le bacon soit doré, puis les transférer dans un plat allant au four et les rôtir pendant 20 à 25 minutes ou jusqu’à ce que la température interne atteigne 165 °F (74 °C).
- Pendant ce temps, mélangez les choux de Bruxelles et les tranches de pommes de terre avec de l’huile d’olive, du sel et du poivre. Faites-les rôtir séparément pendant 20 minutes, jusqu’à ce qu’ils soient dorés et croustillants.
- Pour la sauce, mixer les poivrons rôtis, l’ail, l’huile d’olive et le vinaigre jusqu’à obtenir une consistance lisse. Assaisonner à votre goût.
- Coupez la roulade en rondelles et dressez-la avec les légumes rôtis.
- Décorez avec de la sauce au poivron rouge en tourbillon ou en rayures pour une présentation élégante.
Notes
- Battre le poulet uniformément permet de le rouler et de le cuire uniformément.
- Utilisez des cure-dents ou de la ficelle de cuisine pour fixer la roulade si nécessaire avant de la saisir.
- La sauce au poivron rouge peut être préparée à l’avance et conservée au réfrigérateur jusqu’à 3 jours.
Nutrition
- Serving Size: 1 portion (1/2 roulade with sides)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
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