Chicken Roulade (Stuffed Chicken Roll)
Chicken Roulade – This classic roulade recipe features chicken breasts stuffed with roasted red peppers, goat cheese, and fresh basil. It’s an elegant yet easy dish that is sure to impress!
Why We Love This Recipe
Make your chicken breasts fancy for the holidays by turning them into a fabulous Stuffed Chicken Roulade!
The holidays can be so expensive, buying gifts, throwing parties, and the grocery bill goes up exponentially. However, you don’t have to buy a prime rib roast to serve an elegant dinner to friends and family. Make dazzling stuffed chicken rolls to serve with your favorite comforting holiday sides like stuffing or mashed potatoes. They are impressive and delicious!
Or keep your low-carb diet in check this holiday season by serving this stuffed chicken recipe over fresh greens or roasted vegetables.
Plus, this is a true one-pan dish. No extra sauces are needed for flavor… Or an extra bowl and a saucepan to clean up!
Ingredients Checklist
- Chicken breasts – full breasts that you can slice open (butterfly) to stuff
- Roasted red peppers – jarred
- Proscuitto – optional
- Chevre goat cheese – either a log or crumbled and ready to use
- Basil leaves – fresh, baby leaves work best
- Olive oil – or other preferred high-heat and neutral flavored oil, like avocado or canola oil
- Italian seasoning – store-bought or try our fantastic homemade Italian seasoning
- Spices – garlic powder, salt, and pepper
Pro Tip: Need to save additional dollars on ingredients? Swap the prosciutto with salty ham slices, use cream cheese instead of goat cheese, and use spinach or arugula instead of basil leaves!
How to Make Chicken Roulade
Preheat the oven to 400°F. Set out a large rimmed baking sheet and line it with parchment paper.
Lay the chicken breasts out on a cutting board. Cut each breast open like a book, leaving one side attached so that you have one thin sheet of chicken. This method is often called butterflied chicken.
Pro Tip: Place a knife perpendicular to the cutting board and try to cut evenly down the middle of each breast, so that both sides of the chicken breast are even when you open it up. If needed, use short knife strokes, cutting deeper into the chicken with each stroke, to help keep the cut evenly down the middle. See images if needed.
The chicken breast will resemble the shape of a heart or butterfly. Once all four chicken breasts are butterflied and open, place a piece of plastic wrap over the top and pound them with a meat mallet (or rolling pin) into a thin ¼ inch even layer.
Salt and pepper the chicken breast liberally on the top side.
Then lay two slices of prosciutto over the surface of the butterflied chicken breast.
Cut open a roasted red bell pepper and pat dry. Spread the red bell pepper as evenly as possible over the prosciutto slices.
Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper.
Then top with eight large basil leaves.
Get the Complete (Printable) Chicken Roulade Recipe Below. Enjoy!
To roll, start with the narrow end of the chicken breast and tightly roll and tuck the ingredients into the breast, until it creates one solid log.
Place the chicken roll seam-side-down on the prepared baking sheet. Repeat with the remaining three chicken breasts.
Once all four stuffed chicken rolls are on the baking sheet, drizzle the tops with olive oil. Then sprinkle with Italian seasoning, garlic pepper, and additional salt and pepper.
Bake for 20-25 minutes, until the internal temperature reaches 160°F. (The temperature will continue to rise internally as the chicken breasts rest.)
Allow the chicken rolls to cool for 5 minutes. Then slice into ¾ inch wheels and serve warm.
Serving Suggestions
Stuffed chicken roulade is fantastic to serve with nearly any side, from elegant to rustic!
The warm slices are delicious with creamy mashed sweet potatoes, pasta, or fluffy rice. Or enjoy as a low carb meal with cauliflower mashed potatoes or cauliflower rice.
However you pair it, people are sure to be impressed!
Frequently Asked Questions
Can I make this roulade recipe with turkey?
Yes, you absolutely can swap chicken breasts for lean turkey breasts. Adjust cooking time accordingly so that the internal temperature reaches 160°F. Larger breasts will likely need 30-40 minutes.
What is the secret to juicy chicken?
Pounding the breasts equally thin will allow the chicken to cook evenly and not need excess cooking time. The less time the chicken is in the oven, the juicier it will be!
What temperature is chicken internally done?
The roulade is removed from the oven when it is 160°F, but rests for several minutes afterwards. The internal temperature continues to rise as it sits – without drying out. Chicken is safe to eat when it reaches 165°F.
How long do leftovers last?
Store leftovers in an airtight container, and keep them in the fridge for up to 3 days.
To reheat, briefly microwave in short bursts until just warmed throughout.
Looking for More Delightful Dinner Recipes? Be Sure to Also Try:
Chicken Roulade (Stuffed Chicken Roll Recipe)
This classic roulade recipe features chicken breasts stuffed with roasted red peppers, goat cheese, and fresh basil. It’s an elegant yet easy dish that’s sure to impress!
Servings: 8 servings
Preheat the oven to 400°F. Set out a large rimmed baking sheet and line it with parchment paper.
Lay the chicken breasts out on a cutting board. Cut each breast open like a book, leaving one side attached so that you have one thin sheet of chicken. (This method is often called butterflied chicken.) Place a knife perpendicular to the cutting board and try to cut evenly down the middle of each breast, so that both sides of the chicken breast are even when you open it up. See images if needed.
The chicken breast will resemble the shape of a heart, or butterfly. Once all four chicken breasts are butterflied and open, place a piece of plastic wrap over the top and pound them with a meat mallet into a thin ¼ inch even layer.
Salt and pepper the chicken breast liberally on the top side. Then lay two slices of prosciutto over the surface of the butterflied chicken breast.
Cut open a roasted red bell pepper and pat dry. Spread the red bell pepper as evenly as possible over the prosciutto slices.
Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper. Then top with eight large basil leaves.
To roll, start with the narrow end of the chicken breast and tightly roll and tuck the ingredients in to the breast, until it creates one solid log.
Place the chicken roll seam-side-down on the prepared baking sheet. Repeat with the remaining three chicken breasts.
Once all four stuffed chicken rolls are on the baking sheet, drizzle the tops with olive oil. Then sprinkle with Italian seasoning, garlic pepper, and additional salt and pepper.
Bake for 20-25 minutes, until the internal temperature reaches 160°F. (The temperature will continue to rise internally as the chicken breasts rest.)
Allow the chicken rolls to cool for 5 minutes. Then slice into ¾ inch wheels and serve warm.
Serving: 0.5roll, Calories: 278kcal, Carbohydrates: 1g, Protein: 32g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 94mg, Sodium: 568mg, Potassium: 476mg, Fiber: 0.3g, Sugar: 0.3g, Vitamin A: 506IU, Vitamin C: 10mg, Calcium: 67mg, Iron: 1mg
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