Chicken Roulade

4 strips bacon, drippings reserved
2 large boneless/skinless chicken breasts, or 4 small. See notes
Salt/Pepper, to taste
1 teaspoon Italian seasoning
¼ teaspoon EACH: garlic powder, paprika
¼ cup flour, optional
1 cup broccoli, steamed and finely diced.
1 ¼ cups cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated

Preheat oven to 375° F.

Cook the bacon slowly over low heat until crispy. Reserve the drippings and set aside. Roughly chop once cooled. Steam or boil the broccoli for 5-7 minutes, until desired doneness is obtained, and dice it finely.

Cut the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and pound it to an even thickness of ¼-inch. Do this gently to avoid tearing the chicken. Note that the chicken plumps more when cooked.  Ensure that the smoothest side of the chicken is facing down, this way it has the smoothest surface when it’s rolled.

Evenly distribute the cheese over the middle of the chicken, followed by the broccoli, then the bacon.  With the narrow side of the chicken facing you, slowly roll the chicken upwards, tucking the stuffing in as you go. Place it seam-side-down.

Season the chicken with salt, pepper, Italian seasoning, garlic powder, and paprika. Optional: Sprinkle the chicken with flour, this will help give it a browner color when seared. It also helps it not stick to the skillet.  Use kitchen twine to tie the chicken rolls in place.

Heat 1 tablespoon of bacon drippings in a large skillet over medium-high heat. (Olive oil can be used instead of drippings if needed, or a combination of both.)  Add the chicken and sear on all sides until a golden crust forms, about 4-5 minutes total. The middle will still be uncooked. (This is when I typically cut off the kitchen twine.)  Transfer to a lightly greased baking dish, seam-side-down. Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes.

Remove and let rest for 5-8 minutes. Ensure the thickest part of the meat has reached 165° F prior to serving.