Chicken breast roll with bacon and vegetables

Chicken breast roulade with bacon and vegetables

I made this roulade for a meal with several guests. It turned out two pieces, both finished quickly, and the combination of chicken breast, bacon, and vegetables was truly appreciated. It’s not complicated to work with, and you don’t need hard-to-find ingredients.

Quick info

Total time: about 1 hour and 10 minutes
Preparation time: ~30 minutes
Baking time: 30-40 minutes
Servings: 8-10 (from 2 roulades)
Difficulty: medium
Recipe type: warm or cold appetizer, suitable for festive meals or holidays

Ingredients

2 pieces of boneless chicken breast
100 g diced bacon
mixed frozen vegetables (Mexican)
2 eggs
100 g cheese
oil
salt, pepper, paprika
20 slices of bacon (for the exterior)

Preparation method

1. Cut each chicken breast lengthwise to obtain two wider sheets. Cover with plastic wrap and gently pound with a meat mallet, just enough to thin it out and make it roll without breaking. Sprinkle with salt, pepper, and a little paprika to taste.

2. Heat a pan with a little oil. Add the diced bacon and sauté briefly until it becomes slightly browned. It doesn’t need to be crispy, just to render its fat.

3. Remove the bacon from heat, mix it in a bowl with the frozen vegetables, grated cheese, and the two raw eggs. Mix everything well and add salt and pepper to taste. The filling should be cohesive but not liquid.

4. On a clean surface, lay out the 20 slices of bacon slightly overlapping, so you can roll a long piece (you can try a simple braid if you have patience, but it’s not essential). Place the prepared chicken breast over them.

5. Divide the filling evenly for both roulades. Spread the filling over the chicken breast, leaving the edges free. Roll tightly, carefully, so that the bacon stays on the outside and the filling doesn’t spill out.

6. Transfer each roulade to a baking dish, preferably ceramic or glass. They don’t need to be covered.

7. Bake the roulades in the oven at 180°C (without specific fan instructions) for 30-40 minutes. The bacon should be browned, and the roulade well-formed.

8. Let them cool completely before slicing. They slice much easier after resting, and the slices remain compact.

Why I make this recipe often

This recipe is practical for larger meals, especially when you need something substantial, easy to portion, and that holds up well at room temperature. It works both as an appetizer and as a main course, and it can be prepared in advance without problems. The roulade slices beautifully, and the taste is balanced.

Tips and variations

Tips

- If the chicken breast doesn’t stay perfectly flat, don’t panic – the bacon on the outside helps keep the roulade compact.
- It’s important to let the roulade cool before slicing it, so it doesn’t fall apart.
- Use plastic wrap if you want to roll tightly and maintain the shape, especially when transferring to the dish.

Substitutions

- You can use another type of cheese, as long as it grates easily.
- The Mexican vegetable mix can be replaced with fresh vegetables (bell peppers, carrots, peas) if you have them on hand and sauté them briefly beforehand.
- If you don’t want bacon on the outside, you can try using just the chicken breast and place the roulades directly in the dish, but the bacon adds flavor and texture.

Variations

- You can add a little chopped herbs (parsley, dill) to the filling if you prefer.
- If you want the roulade spicier, add a little hot paprika or chili to the filling.
- Sometimes I also add a few crushed garlic cloves to the filling for extra flavor, but it’s not mandatory.

Serving ideas

- The roulade is good both warm and cold, as an appetizer.
- It goes well with green salad or a simple potato side.
- You can slice it into thicker pieces for festive platters.

Frequently asked questions

1. Can I make the roulade in advance and slice it the next day?
Yes. The roulade keeps well in the fridge, and the slices are easier to cut after sitting in the cold for a few hours or overnight.

2. Can the roulade be frozen?
I do not recommend freezing, as the texture of the bacon and the filling with eggs can change upon thawing. If you still want to try, freeze it only after baking and completely cooling.

3. What should I do if the roulade falls apart while baking?
If you rolled tightly and placed the bacon on the outside, it generally doesn’t fall apart. However, if it does happen, you can secure it with toothpicks or kitchen twine, but remove them before serving.

4. Can I use turkey breast instead of chicken?
Yes, but it might be harder to roll since it’s wider and more fibrous. Adjust the baking time if the piece is thicker.

Nutritional values

Approximately, for one slice (from about 16 servings/2 roulades):
Calories: 120-150 kcal
Protein: 12-15 g
Fat: 8-10 g
Carbohydrates: 2-3 g
These are just estimates and depend on the type of cheese and the amount of vegetables used. The bacon and cheese provide the main fats and calories.

Storage and reheating

The roulade keeps well in the fridge, in an airtight container, for up to 3 days. The slices can be easily reheated in the oven or microwave, but they are also good cold. I do not recommend freezing for storage, as the texture is not the same after thawing.

 Ingredients: 2 pieces of boneless chicken breast, 100 g diced bacon, frozen mixed vegetables, 2 eggs, 100 g cheese, oil, salt, pepper, paprika, 20 slices of bacon

 Tags:  bacon roll appetizers christmas recipes holiday recipes