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.

  • Prep time: 5 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 4


  • 4 shallots, thinly sliced (about 1 cup sliced shallots)
  • 1/2 pound of 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 of 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.

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.

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.

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.

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.

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.

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  • Julia

    This was so delicious! My young daughters love to cook, so there were right in there with me and were able to handle the challenge well. It did take a very long time, but was well worth the wait. I served it with brussel sprouts and rice pilaf. This will be in our table again!


  • tiffany

    omg this chicken is so delicious i made this for my family and they absolutely loved it! another good chicken recipe you could try is the chicken parmesan its very yummy too!


  • Loretta

    My question to you on Facebook was, if it could be frozen? You were honest to say that you’d never done it, so you couldn’t say. Anyway, when I finally did make it, I prepped, cooked and served them , according to the recipes directions. We ate and thoroughly enjoyed the meal, I served it with angel hair pasta and asparagus. One, I cut into medallions and put them into a small plastic bag. The remaining sauce, I put it into a small bag also and I then put the two bagged items into one big freezer bag. Four days later, i didn’t feel the cooking thing at all, so I was like, “What can I cook that I won’t have to be in the kitchen all afternoon?” I then thought about the chicken roulade, I took both items out of the freezer and I thawed them completely. I put the roulade along with the sauce into a small pot, and I warmed it on low-med heat for about 7-12 minutes. Every now an again I would stir to make sure sauce didn’t stick to the pot. The end results, the flavor was still wonderful, the chicken did not break down and the sauce still held it’s value. Please be advised, the sauce, when it is first taken out of the bag, is not the prettiest sight, but once you marry them back together, it all comes back together beautifully! Thank you so much for sharing this delicious recipe Elise! This one is a Keeper for me and my family!

  • Amy M.

    My family loves rouladins, we usually do beef marinated with mustard, pickles, bacon, and onions wraped inside and we tried this out a few months ago and it is a toss up as to what is our favorite! Mmm, we don’t drain the tid-bits though, that is what makes the sauce so good (we skip the wine and use more chicken broth)! Love the sauce over the chicken and mashed potatoes.


  • Kelly Santos

    OMG this was the very best recipe I have cooked for almost a year!


  • Misty

    Tried this recipe for dinner tonight GREAT! My husband gave it a 9.5 out of ten. My daughter said it was the best chicken ever.


  • April

    One of the best recipes I’ve ever made. It took me about an hour and a half to make (slow chef, small kitchen), but it was SO worth it. I added mushrooms to the chicken filling and used extra chicken broth instead of the white wine. Served with broccoli and rice.
    I was especially happy that this was also a great recipe to serve a gluten-free friend (I used cornstarch instead of flour in the sauce).

  • Sara

    Hi there! This is currently making my mouth water, can’t wait to try this in my dorm’s kitchen! Do you think it would be difficult to simply replace the bacon with a more personally desired meat like turkey or ham bacon? Thanks for the wonderful recipe!

    Sure. Prosciutto would be good too. ~Elise

  • Carl

    Made this for the 5th time…I found the parm is too dry, I used Camembert, and it pairs great with the speck and shallots. I might experiment with adding green apple next time. I used a Spanish Chardonnay, worked great. Obviously this is a hugely popular recipe. Eet smaaklijk!

  • Ginger

    This recipe rocks! Made this as an early Valentine’s Day dinner and it was beyond good. Love this site, it really has the best recipes ever!



    Would you recommend tossing pasta in this cream sauce and placing chicken on top of the pasta? We are pasta lovers at my house, or what do you recommend serving this with?

    Sure, that sounds good. You might want to make a bit more of the sauce though, if you are going to also serve it with pasta. ~Elise

  • Kimberly

    I dont say this about many meals. But, this was FANTASTIC!!!!! This recipe is a keeper. Everything was wonderful. Great meal to make if you were trying to impress someone. Thank you for sharing.

  • Kristen

    This was fantastic! Made it last night and my fiance and I were bowled over. I can bake but not cook, so I was proud of myself for trying this! Subbed a third of a Spanish onion and a garlic bulb for the shallots. Came out dee-lish! Only had 2 chicken breasts in the house, so I cut them in half. That made the rolling and tooth-picking difficult with the large bacon. This was my own fault, but we found the smaller size was enough to satisfy. Added some Parmesan mashed and some corn we had in the house to complete the meal. Great recipe! A+!

  • JaiLa

    Tried this recipe last night. I used only 2 chicken breasts and half the shallots, and since I had no wine, used a dark fruit juice mixture instead and otherwise, kept the sauce exactly as shown in the recipe. It was absolutely fabulous! My husband loved it too, and he’s just sssssoooooo picky about what he will eat – he even asked me to make it again sometime in the near future! Kudos to the original chef!

  • Rick

    A little time consuming, but well worth the effort! The pan sauce is very good, and when combined with the bacon filled chicken, well, let’s just say, what doesn’t taste great with bacon!!!!!

    Excellent Recipe – Thank You!

  • Leslie

    I don’t take the time to pound my chicken breasts and found it’s far easier to find thick chicken breasts. Instead I cut a deep slit in them and stuff my ingredients inside when I make Chicken Kiev. You can toothpick or twine the breasts but I usually leave it and let the cheese ooze out a bit. I will have to try this recipe and see if my method works.

  • Kim

    Tried this last night and it was SOOOO good! Loved the sauce!


  • Ashley R.

    Another success! I shouldn’t be surprised. :-) The roulades were yummy, but the sauce really put it over the top. My focaccia bread was DIVINE, and dipping it in that creamy sauce should be a sin. It was like dessert. I had no problem at all with using toothpicks. Thanks a million.

  • Ashley R.

    This sounds divine, and requires a plan. Ok….so this is the plan. I’m going to make chicken bacon roulades (which I have never seen, eaten, or even know how to pronounce) and foccacia bread (I’ve never made a yeast bread) tomorrow night for my hubby and an old friend with some roasted red potatoes and steamed veggies (SOMETHING has to be easy and familiar!!). I’m oober excited, because I’ve been dieting, and thus cooking-deprived, and I LOVE to cook. Your recipes are generally smashing successes, so I’m sure it’ll be fantastic. I’ll be sure and post how it all turns out. Thanks for an excellent site!

  • Linda

    I just made this recipe for my French husband and we both we’re just blown away by it. How tasty is this recipe! I’m going to make it for a gourmet cook coming this week-end. Merci!

  • Savannah at Kitchen @ 9th and 9th

    I am in love with this recipe-
    I usually make roulade with spinach, but after seeing this recipe I am swapping the greens for the pork!

  • gwen

    I made this for my boyfriend and he ate ALL of it… he rarely eats leftovers! Two of my chicken breasts were sloppy and the fillings were falling out…. they were difficult to brown without them falling apart (even WITH toothpicks), but once they were done cooking, I cut them and they looked just as pretty as the neat ones. He loved the sauce too! For the lemon pepper, I used 1 lemon worth of lemon zest mixed with equal amount of pepper… he couldn’t taste the lemon but he did notice the pepper and he loved it. I served this with the “creamed spinach with bacon” and the “Roasted New Potatoes with Caramelized Onions and Truffle Oil” from this site… thanks for the dinner ideas! I like baking, but need help with cooking, so this site has helped!

  • Joanne

    I made this tonight for the first time and it was absolutely delicious!! thank you so much for posting this recipe! :) i loved the sauce but i had plenty left over. Rolling the chicken was fun … thank god for toothpicks! :)
    This is now one of my favourite chicken recipes to make! :)

  • Caycee

    I tried this last night and it was AMAZING my whole family loved it!! I would recommend it highly!

  • Holly

    OMG is all I can say about this dish. I have made it a few times and can’t say enough good things about it. The flavor is amazing, and this recipe made me fall in love with scallions. The only problem I had was rolling them, but that was a minor issue.

  • Michelle

    Yummy. Had a heck of a time trying to wrap these – definitely not as pretty as the pics here, but still fantastic. I tried using bamboo skewers. Will definitely try butcher’s twine next time.

  • ccheng

    Thank you for another fantastic recipe. The dish came out perfectly and made our Valentine’s day memorable.

  • MommaRdz

    This was so delicious. I made it tonight for dinner and was absolutely blown away. I served it with white asparagus.
    I appreciated how simple the recipe was to execute.

  • MomTimesThree

    I was searching for a good chicken recipe, but something that would also appeal to my very picky children. This did the trick! Thanks so much!

  • joshalee

    What can I subsitute the dry white wine for? I don’t have any on hand right now and I’m making it right now!:)

  • ashling

    Yum! This was so good. We just finished having it for dinner tonight. I didn’t use any wine and used almond milk in place of heavy cream (for a non-dairy version)The sauce still turned out very well. Thanks for the tip about adding basil… really nice accent to this dish. A favorite for sure :D

  • Jennifer

    This is a wonderful recipe! I made it for Valentine’s Day, substituting the shallots for diced grape tomatoes and adding a pinch of basil to the filling. The sauce was rich, creamy and smooth, and I topped the meal off with a simple risotto and sautéed asparagus. At the suggestion of other posts, I used butcher’s twine to roll the chicken, and the result was exactly like the images shown (not always the case with other recipes).
    Definitely a keeper – thanks!

  • Tatiana

    Thanks for the great recipe! I made this for Valentine’s Day and added prosciutto and fontina to the filling. Also, I realized at the last minute that I was out of cream so I substituted skim milk (blech) but the sauce still turned out very well. I used 4-inch bamboo skewers to seal the seams as well.

  • Sarah

    This is by far the best thing I’ve stuffed into my gullet for a long time. My boyfriend and I are trying to learn how to cook above and beyond hamburger helper – and even though our chicken breasts were too small and we had no toothpicks (we used pencil shrapnel to hold them together,) this turned out fantastic. The sauce is so good I want to pull a Paula Deen and chug it. Thanks for the recipe!

  • Mechelle

    This was great. My husband really enjoyed it. The smell of the wine deglazing the pan was fantastic!

  • mikeal

    I made a variation of this recipe.

    I used romagiano and goat cheese for stuffing and skipped the scallions. Then I wrapped it in prosciutto before I seared it.

    It was much richer than the original recipe but totally delicious.

  • Dena

    I made these the other night, with my own variations, and it was great! :) What a great way to “reinvent” “boring” chicken!

    I ran out of time, so I didn’t make the sauce. And we don’t eat shallots/onions, so I left them out.

    I also don’t like lemon pepper, so I left that out. I used quite a bit of black pepper, though, as I really love freshly ground pepper.

    Next time, I will use even more cheese. We love cheese.

    I had the funniest time trying to roll those suckers up! I might pound them a tad thinner than I did last time, the next time I make this, which I will be doing again – it was definately a keeper!

    Thanks again, Elise!

  • Samantha

    I used tomatoes, and mozzerella cheese and bacon in the center and I sprinkled basil on top. The chicken was so juicy, cooked to perfection and I also put mozzerella cheese on the top. WONDERFUL. Boyfriend won’t stop talking about it

  • Luca

    I loved this receipe! :) I made is for a friend last night and she was really impressed as well. I also made the sauce but wasn’t impressed with it. I also made 2 changes to the receipe. I used prosciutto instead of bacon and when I put the roulades in the oven I sprinkled them with olive oil, white wine and parmesan so it had a nice sauce to go with it.

  • Chef Tom

    This one is definitely going into my recipe box! I made mine with red onions and half and half. The heavy cream probably would have been better—but it still tasted amazing !

  • Echo

    Could I use half and half instead of heavy cream?

  • Mike

    One can lower the cost of this dish by a few bucks by using red onions instead of shallots, simple Kraft parmesan instead of fresh parmesan, and white wine vinegar instead of dry white wine. The heavy cream and bacon are basically the only two items I don’t always have in my fridge, so it’s relatively easy to concoct out of nowhere. This is a truly fantastic dish that has incredibly broad appeal. I’d say only 2% of your guests won’t love it.

  • Kamla

    I tried this recipe last night with some modifications. Used twine instead of toothpicks and also stuffed the breasts with some veggies along with the bacon. I gave the sauce a miss (that cream is going to create havoc to my figure) and I made an Indian style sauce with stir fried onions and tomatoes. Used chilli and pepper poweder too. Ooh! it was delicious!

  • Shawnda

    We *loved* this. My husband’s plate was so clean, I joked that he could have put it back in the cabinet and no one would know it had been used. This will be our new chicken dish, for sure!

  • melissa

    I made this last night for dinner… oooohhhh. (I have to work on my pounding and rolling technique, though)

    Next I have to try the mozarella, basil, tomatoes and bacon suggestion.

  • Christina

    I made this last night and it was absolutely delicious. I used proscuitto instead of bacon and served with parmesan risotto. Next time I’ll probably use butcher’s twine as well.


  • Chris

    Made this yesterday as some “date night” fare. Next time it comes up, I’ll probably swap toothpicks for butcher’s twine, only one of my roulades stayed together through the browning and roasting. Great dish all around!

  • Janet

    I just found your blog last night and made these for dinner tonight…they were awesome! My husband was so happy he said, “Yay, no more boring chicken!” I’m looking forward to trying many of your recipes.

  • Amy

    This is one of my favorite dishes. I roll up the chicken with prosciutto and mozzarella and then wrap the whole thing in bacon and serve it with a mushroom white wine sauce. Delish!

  • Timothy

    Yum! Made this on Thursday – sauce was very thick, more of a gravy but delicious. I forgot to get chicken broth and the pantry was bare, so I used vermouth in the sauce instead – delish (I also use vermouth in my saltimbocca)!

  • Tomoko

    Made them for dinner tonite, big hit. Very tasty and not hard to make. I liked the sauce a lot, but I went without the cream. Just milk was fine. I placed the whole thing on a bed of arugula and it worked.

  • Trinity

    I actually have all these ingredients in my kitchen! It sounds wonderful, I will trying this over the weekend as well.

  • Eric

    I am going to have to try this tonight. I have never really tried cooking with wine, but I have also never cared for white wine. Any thoughts on an alternative sauce? I might try an alfredo and make the pasta to go along with the chicken.

    Sounds delicious, Elise!

  • Sarah

    I made this tonight and it was fantastic, though the sauce was WAY to thick to pass through a fine mesh sieve. I just left it as is and served it as a rustic gravy. Very tasty.

  • Elise Bauer

    Niman Ranch also makes some awesome applewood smoked bacon.

    Love the bacon ideas! Though did anyone take a look at that bacon and eggs ice cream recipe? It calls for 24 egg yolks for only a liter of milk. That’s insane! Insane in a good way in my book, but no wonder the servings are so small (check out the video mentioned). My friend pastry chef Shuna was telling me this weekend that she typically used something like 10 egg yolks for one quart of ice cream (my home recipe calls for 6) and she had a friend who used 18 yolks for the same quantity. But 24? It would probably break my machine. I bet it really does taste like bacon and eggs.

  • Tony Theobald

    Try this dish with Nueskes (Wittenberg,WI) Applewood smoked bacon.They have a website and there is availability from some scattered stores around the country.
    The fruitwood taste really makes it awesome.

  • Sunny

    Sounds too good. I adore bacon, by itself or in anything. But this receipe looks divine. Does anyone know if one could do this ahead or if so at what point would one stop and finish just before eating?
    For you bacon lovers out there, there is a great tasting bacon that is nitrate free. Found it at Trader Joes when I was in NYC. But they carry it other places. It is Wellshire Bacon.
    Looking forward to trying this receipe.

  • Jeanne

    Mmmm, nothing better than chicken breasts stuffed with cheese and bacon. I made some stuffed with mozarella, tomatoes, bacon and basil the other night. Fabulous!

  • Helen

    Have you ever heard of Heston Blumenthal? His restaurant has just been voted Britains best restaurant – and he makes Bacon and Egg Ice Cream. Recipe here,3605,724650,00.html