Chicken Roulade Stuffed With Smoked Bacon, Spinach & Gouda

Chicken Roulade Stuffed With Smoked Bacon, Spinach & Gouda
Tyson Foods Inc.
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 4 servings
Yield: 4 chicken breasts
Nutrition Facts (per serving)
673 Calories
30g Fat
3g Carbs
92g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 673
% Daily Value*
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 264mg 88%
Sodium 1209mg 53%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 92g
Vitamin C 7mg 33%
Calcium 289mg 22%
Iron 4mg 24%
Potassium 1026mg 22%
*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.)

Now, this is the way to eat chicken breasts. Stuffed with Gouda cheese, bacon and then grilled, this chicken roulade is simply delicious.

Ingredients

  • 14 strips uncooked Wright® Brand Smoked Bacon, divided

  • 6 ounces (170 grams) frozen cooked spinach, thawed according to package directions and thoroughly drained

  • 1 tablespoon (15 milliliters) chipotle pepper in adobo sauce, chopped

  • 1 cup (240 milliliters) smoked Gouda cheese, cubed small

  • 4 (8-ounce or 225-gram) chicken breasts

Steps to Make It

  1. Spray cool grill grate with cooking spray and preheat grill to medium-high.

  2. While grill is preheating, cook 6 strips of Wright® Brand Hickory Bacon according to package directions. Allow to cool slightly, then coarsely chop and set aside.

  3. Place the spinach and chipotle pepper in a large bowl and mix thoroughly; gently fold in the Gouda cheese cubes and cooked bacon pieces to incorporate.

  4. Lay each chicken breast on a piece of plastic wrap and pound until flattened. Place 1/4 cup of the filling on one side of each chicken breast, roll up chicken and tuck in filling.

  5. Wrap each chicken roulade with two pieces of uncooked Wright® Brand Hickory Bacon from end to end and secure with toothpicks.

  6. Place chicken on​ the medium-hot grill and cook with lid closed for 8 to 10 minutes, turning each piece at the halfway point. Continue to cook another 8 to 10 minutes with grill lid open until desired crispness is achieved. Roulade is cooked through once they reach an internal temperature of at least 165 F.

  7. Transfer chicken roulades to a platter and let rest for 10 minutes. Remove toothpicks, slice, serve and enjoy!

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