Chicken Bacon Roulades

Chicken Bacon Roulades—chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.

Chicken Bacon Roulades
Elise Bauer

What is a roulade? Just a fancy French word for a roll-up.

By the way, if you're going to use a Fancy French Word for something to eat, it better deliver. Fortunately, these chicken bacon roulades do! My father found this recipe years ago in an old issue of Gourmet (July 1998).

These roulades are chicken breasts that have been pounded very thin, and then rolled up with strips of cooked bacon, sautéed shallots, and grated Parmesan, then browned and baked.

They are served sliced over a creamy white sauce made from the bacon and chicken drippings. So good!

Chicken Bacon Roulades

Prep Time 5 mins
Cook Time 70 mins
Total Time 75 mins
Servings 4 servings


  • 4 shallots, thinly sliced (about 1 cup sliced shallots)

  • 1/2 pound bacon slices (thinly sliced, not thick cut)

  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds total)

  • Lemon pepper seasoning, to taste (or ground black pepper with a little lemon zest)

  • 1 ounce grated Parmesan (about 1/3 cup)

  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic, minced (1 teaspoon)

  • 1/3 cup dry white wine

  • 2 tablespoons butter

  • 1 1/2 tablespoons flour

  • 1 1/4 cups chicken broth

  • 1/4 cup heavy cream


  1. Cook the bacon:

    Working in batches, cook the bacon over medium heat in an ovenproof thick-bottomed skillet, until lightly browned but not crisp (still flexible). Remove cooked bacon to a paper towel-lined plate.

  2. Cook the shallots:

    Lower the heat to low and add the shallots to the pan with the rendered bacon fat. Cook over low heat until softened. Use a slotted spoon to remove cooked shallots to a bowl, leaving remaining fat in the pan.

  3. Pound the chicken breasts thin:

    Place the chicken breasts between two sheets of plastic wrap and use a mallet or meat pounder (or rolling pin) to pound the chicken breasts thin, to an even thickness of about 1/8-inch.

    Elise Bauer
  4. Top chicken breasts with bacon, lemon pepper, shallots, Parm:

    Sprinkle the chicken breasts with lemon pepper (or regular ground black pepper with a little lemon zest) and salt.

    Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise. Sprinkle with shallots and grated Parmesan.

    Elise Bauer
  5. Roll up each chicken breast like a cigar:

    using the plastic wrap to help you tighten the roll, and tuck in the ends to hold in the filling. Remove the plastic wrap. Use toothpicks to hold the edges of the chicken roulade together.

    Elise Bauer
    Elise Bauer
  6. Brown the roulades on all sides, then cook in oven:

    Preheat oven to 300°F. Add a tablespoon of olive oil to the fat in the skillet and heat on medium high. When the pan is hot, add the chicken roulades to the pan and brown on all sides.

    Elise Bauer

    Move the skillet to the 300°F oven and cook until the roulades are cooked through, about 20 minutes.

  7. Tent with foil to keep warm:

    When the chicken roulades are cooked through, remove them from the oven to a plate, tent with aluminum foil to keep warm.

    Note that the skillet is very hot! Keep a pot holder draped over the handle once it's back on the stove. (At this point, whenever I take a handled pot out of a hot oven, I cool down the handles with ice cubes so that someone doesn't inadvertently try to pick up the pan with their unprotected hands.)

  8. Make the sauce:

    Pour off any excess fat from the pan (not down the drain, or you'll clog your drain). Pour wine into the hot skillet to deglaze the pan. Heat on medium high heat and use a metal spatula to scrape up any browned bits. Boil the wine down until it has reduced to just a tablespoon.

    Reduce the heat to medium low. Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more.

    Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes.

    Pour the sauce through a sieve into a saucepan and keep warm on the stove.

    Elise Bauer
  9. Slice the roulades and serve with sauce:

    Remove the toothpicks that have been holding the roulades together. Cut the roulades into 1/2-inch thick slices. To serve, place some sauce on each plate and top with roulade slices.

From a recipe in Gourmet Magazine, July 1998.

Chicken Bacon Roulades
Elise Bauer
Nutrition Facts (per serving)
783 Calories
43g Fat
15g Carbs
77g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 783
% Daily Value*
Total Fat 43g 55%
Saturated Fat 17g 87%
Cholesterol 241mg 80%
Sodium 1629mg 71%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 77g
Vitamin C 5mg 23%
Calcium 140mg 11%
Iron 3mg 18%
Potassium 962mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.