Bacon-Spinach Chicken Roulade

I’m not a breast girl. White meat just doesn’t do it for me — my husband excluded. But pound it, roll it and stuff it with bacon and I’m a changed woman. Not only is this delicious, but it’s a great way to sneak in your greens. I generally prefer rough and cruciferous veggies, but for this dish, spinach is the perfect green to lay down flat and roll up easily. Roulades are also perfect for releasing aggression. Something about pounding a piece of firm flesh into a thin sheet and then remolding it with your hands makes me wish I had taken up cooking in high school.

I feel like I should note that I’m not a chef, I just like to eat. There may be better ways to prepare a roulade, but this is what I did and it was ah-mazing and so moist!

Bacon-Spinach Chicken Roulade with Garlic-Lemon Sauce
Serves 2

Ingredients (chicken):

  • 1 large chicken breast
  • 3 slices of bacon, cooked but not too crispy and chopped
  • 1-2 cups of baby spinach, chopped
  • 3 cloves garlic, minced
  • 1 shallot, chopped
  • 2 tbs olive oil
  • salt and pepper to taste
  • toothpicks

Ingredients (sauce):

  • 3 cloves garlic, minced
  • 2 tbs lemon juice
  • 2 tbs bacon fat
  • 1/4 cup white wine or chicken stock (add more lemon juice if using chicken stock)

One. Use two sheets of saran wrap or a large ziploc bag and place the chicken breast within it. Using a kitchen mallet or flat side of a saucepan, pound the chicken breast evenly so it forms a very rough, 1/4″ oval/rectangle. Remove top piece of saran wrap or from bag and season with salt and pepper.

chicken flesh

Two. Heat sauce pan over medium heat. Once pan is hot, add olive oil. Add garlic and shallots and sauté until translucent. Add spinach and toss until spinach is slightly wilted, about a minute. Remove from heat and add your chopped bacon.


Three. Spread your bacon-spinach mixture inside your chicken breast. Roll up the sides of the chicken breast using the saran wrap to help pull it over easily and secure with toothpicks.


Four. Grill chicken starting with the sealed side face up. If using an outdoor BBQ, cook chicken at 500 degrees (medium-high setting on most BBQs) for about 4-5 minutes per side. If using a stove, preheat oven to 400 degrees. Heat a skillet with fat and sear on both sides until brown. Place skillet in the oven to finish for 10-12 minutes or until cooked through.


Five. While chicken is cooking, prepare your sauce. Heat a saucepan with bacon fat, then add garlic and sauté until slightly brown. Add lemon juice and wine and reduce for 3-5 minutes until the sauce thickens.

sauce reduced sauce

Six. Remove chicken from heat and let rest for 5 minutes. Slice horizontally and plate. Finish with the sauce and fresh herbs.

roulade roulade plated


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