Chicken Roulade Stuffed with Smoked Bacon, Spinach, and Gouda

Servings: 4 | PRINT RECIPE | BACK TO RECIPES
Stovetop-Oven Preparation Instructions:
Prep Time: 30 min.
Cook Time: 30-40 min.
Total Time: 60-70 min.

Grilling Preparation Instructions:

Prep Time: 30 min.
Cook Time: 20-25 min.
Total Time: 50-55 min.

Stovetop-Oven Preparation Instructions:

1. Preheat oven to 350°F.
2. While oven is preheating, cook 6 slices of Wright® Brand Smoked 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 ¼ 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 Smoked Bacon from end-to-end and secure with toothpicks.
6. Place chicken roulades in an oven-safe dish and bake for 30-40 minutes, or until browned and juices run clear.
7. Remove chicken roulades from oven and let rest for 10 minutes. Remove toothpicks, slice, serve, and enjoy!

Grilling Preparation Instructions:

1. Spray cool grill grate with cooking spray and preheat grill to medium high.
2. While grill is preheating, prepare steps 2 through 5 from above.
3. Place chicken on medium-hot grill and cook with lid closed for 8-10 minutes, turning each piece at the halfway point. Continue to cook another 8-10 minutes with grill lid open until desired crispness is achieved.
4. Transfer chicken roulades to a platter and let rest for 10 minutes. Remove toothpicks, slice, serve and enjoy!