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chicken roulade in a griddle pan

Stuffed Chicken Roulade

Cowbridge Kitchen

Marinated in a spicy Balsamic glaze these Chicken roulades or Stuffed Chickens are delicious.

Sometimes called Chicken Kiev's because they are filled with Garlic butter, but they are more of a Roulade as the Stuffed chickens are rolled and wrapped in Ham or Bacon.

Stuffed with Garlic and Herb Cream Cheese and smoked back bacon lardons then wrapped in a bacon blanket these Chicken Roulades are a great idea served with a nice Potato Gratin and some vegetables.


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This recipe takes about 45 minutes to make
15 mins Prep time
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is per chicken
170g

Calories: 188
Protein: 35g
Fat: 15g
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Nutritional information Nutrition
This recipe will serve 2 people Table for Two Servings
Easy: This recipe is easy
Anybody can have a go at this recipe.
Chefs hat Difficulty
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How to make Chicken Roulades

I guess these Chicken Roulades are a bit like Chicken Kievs in that they are stuffed chickens. But these stuffed chickens are marinated in a Balsamic dressing to give them that Mediterranean taste.

There are many different recipes for the Chicken Roulade as it can be stuffed with almost anything, and it's origins are equally as wide reaching, most probably French/Italian.

The roulade is a rolled meat that is stuffed with Cheese or other fillings.


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serving tray Cuisine: French
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ingredients

1 Butterflied Chicken Breast.
Soft cheese (Garlic & Herb)
4 Rashers of Smoked Back Bacon

For the Marinade
25 ml of Balsamic Vinegar
25 ml Light Soy Sauce
1 tablespoon Soft Brown Sugar
1 tablespoon of Smoked Paprika
25 g Tomato Paste (Puree)
1 teaspoon of chilli flakes (A pinch)
1 tablespoon of Rapeseed Oil

Cooking Instructions

  1. Butterfly your chicken breast, then cover each half in grease proof paper and flatten out by tenderising it with a rolling pin until the Chicken is flat. Do this for both halves.
  2. Slice and cut 2 of the rashers into Lardons (Small diced pieces )
  3. For the Marinade
  4. Put the rapeseed oil into a saucepan , and heat up.
  5. Add the paprika and mix together.
  6. Next mix in the Balsamic vinegar , Soy sauce and Brown Sugar.
  7. Allow the mixture to come to the boil , then reduce it to a simmer.
  8. While the sauce is simmering add the Chilli Flakes and then the Tomato Paste (Puree). Mix together to form a thick marinade.
  9. Remove from the heat and allow to cool.
  10. Making the Roulades
  11. Lay the flattened Chicken breast on a board.
  12. Add a teaspoon of the soft cheese to the centre of the chicken , then put a good amount of the Bacon Lardons on top of the cheese.
  13. Roll the chickens into roulades.
  14. Wrap the roulade in a rasher of bacon and pin together with a large skewer.
  15. Baste each roulade in the marinade sauce so that they are fully coated.
  16. Cook the Chickens in a hot griddle pan for about 5 minutes each side, until the are well marked and part cooked. Turning the roulades so that all sides are well sealed.
  17. Finish the Roulades off in a preheated oven for 20 - 25 minutes at 180 c , or until the chicken is fully cooked.
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Chefs Tips

Although I have used smoked bacon, there are many types of smoked ham around, try differnt types with this recipe.


Variations
None