Chicken Roulade (Rolled Chicken)
by Sommer Collier — last updated on Mar 10, 2025 
Chicken Roulade Recipe – This chicken roulade recipe features chicken breasts stuffed with roasted red peppers, goat cheese and fresh basil, then rolled to create a lovely spiral look on the inside. It’s an elegant yet easy dish that is sure to impress!
Why We Love This Chicken Roulade Recipe
Make your chicken breasts fancy for the holidays by turning them into a fabulous stuffed chicken roulade!
The holidays can be so expensive, buying gifts, throwing parties, and the grocery bill goes up exponentially. However, you don’t have to buy a prime rib roast to serve an elegant dinner to friends and family. Make dazzling stuffed chicken rolls to serve with your favorite comforting holiday sides like stuffing or mashed potatoes. They are impressive and delicious!
Or keep your low-carb diet in check this holiday season by serving this stuffed chicken recipe over fresh greens or roasted vegetables.
Plus, this is a true one-pan dish. No extra sauces are needed for flavor… Or an extra bowl and a saucepan to clean up!
Ingredients You Need
- Chicken breasts – full boneless chicken breasts that you can slice open (butterfly) to stuff
- Roasted red peppers – jarred
- Chevre goat cheese – either a log or crumbled and ready to use
- Basil leaves – fresh, baby leaves work best
- Olive oil – or other preferred high-heat and neutral flavored oil, like avocado or canola oil
- Italian seasoning – store-bought or try our fantastic homemade Italian seasoning
- Spices – garlic powder, salt, and black pepper
- Prosciutto – optional
How To Make Chicken Roulade
- Line a baking sheet with some parchment paper
- Grab your chicken breasts and lay them flat on a cutting board. Using a sharp knife butterfly the chicken. So carefully slice each breast open like a book, but don’t cut all the way through! You want to keep one side attached so you can open it up into a thin sheet.
- Now that the chicken kind of resembles a butterfly (or a heart), cover it with sheets of plastic wrap and use a meat mallet (or rolling pin) to pound it out until it’s about ¼ inch thick. The thinner, the better!
- Sprinkle some salt and pepper onto the chicken and then layer on two slices of prosciutto over each piece.
- Get your roasted red pepper and pat it dry. Then spread it over the prosciutto.
- Crumble goat cheese on top of the red red peppers, and finish it all off with a few fresh basil leaves.
- To roll the chicken, start from the narrow end and roll everything up nice and tight, tucking in the filling as you go. You basically want it to look like a solid log.
- Place the rolled chicken onto the prepped baking sheet. Make sure the seam is facing down, and if you want, you can tie each roll up with some kitchen twine. Repeat with the remaining chicken breasts.
- Drizzle with olive oil, then sprinkle on Italian seasoning, garlic pepper, and a little more salt and pepper.
- Bake for 20-25 minutes or until the internal temperature of the chicken has reached at least 165 degrees Fahrenheit.
- Let the chicken rest for about 5 minutes. Then slice the rolled chicken into thick, juicy wheels. Serve warm and enjoy!
Serving Suggestions
Stuffed chicken roulade is fantastic to serve with nearly any side, from elegant to rustic!
The warm slices of stuffed chicken are delicious with creamy mashed sweet potatoes, pasta, or fluffy rice. Or enjoy as a low carb meal with cauliflower mashed potatoes or cauliflower rice. And it’s always a good idea to include a light and fresh green salad on the table to balance out the flavors.
However you pair it, people are sure to be impressed!
Recipe Variations
- Ham – Need to save additional dollars on ingredients? Swap the prosciutto with salty ham slices.
- Feta cheese – Give this dish a Mediterranean flair by using crumbled feta cheese instead of goat cheese.
- Cream cheese – This is another great alternative for goat cheese if you’re trying to save on costs.
- Spinach – Try using fresh spinach instead of basil if you’re not a fan of the latter’s bold flavors.
- Kalamata olives – Chopped kalamata olives give a great twist to this classic dish.
- Spinach artichoke dip – Spread a layer of artichoke dip some extra indulgent creaminess.
- Balsamic glaze – Drizzle balsamic glaze after baking for extra flavor.
- Bacon – Go all the way by wrapping these up with yummy smoky bacon before baking!
Get the Complete (Printable) Stuffed Chicken Roulade Recipe Below. Enjoy!
Frequently Asked Questions
Yes, you absolutely can swap chicken breasts for lean turkey breasts. Adjust cooking time accordingly so that the internal temperature reaches 160°F. Larger breasts will likely need 30-40 minutes.
Pounding the breasts equally thin will allow the chicken to cook evenly and not need excess cooking time. The less time the chicken is in the oven, the juicier it will be!
The roulade is removed from the oven when it is 160°F, but rests for several minutes afterwards. The internal temperature continues to rise as it sits – without drying out. Chicken is safe to eat when it reaches 165°F.
Store leftovers in an airtight container, and keep them in the fridge for up to 3 days.
To reheat, briefly microwave in short bursts until just warmed throughout.
Looking for More Delightful Chicken Recipes? Be Sure to Also Try:
- Cheesy Spinach Stuffed Chicken Breasts
- Roasted Red Pepper Skillet Chicken
- Southwest Chicken Lasagna Roll Ups
- Chicken Vesuvio (Italian Baked Chicken)
- Spatchcock Chicken (with Coca Cola)
- Enchiladas Suiza
- Easy Chicken Kiev
- Brine Chicken
- Creamy Coq a Vin
- Harissa Chicken
- Bacon Wrapped Chicken
- Miso Honey Chicken
Chicken Roulade (Stuffed Chicken Roll Recipe)
Ingredients
- 4 chicken breasts about 2 lbs
- 4 whole roasted red peppers for two 12 oz jars
- 8 slices prosciutto
- 10 ounces chevre goat cheese
- 1 bunch basil leaves 32 leaves
- 4 teaspoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet and line it with parchment paper.
- Lay the chicken breasts out on a cutting board. Cut each breast open like a book, leaving one side attached so that you have one thin sheet of chicken. (This method is often called butterflied chicken.) Place a knife perpendicular to the cutting board and try to cut evenly down the middle of each breast, so that both sides of the chicken breast are even when you open it up. See images if needed.
- The chicken breast will resemble the shape of a heart, or butterfly. Once all four chicken breasts are butterflied and open, place a piece of plastic wrap over the top and pound them with a meat mallet into a thin ¼ inch even layer.
- Salt and pepper the chicken breast liberally on the top side. Then lay two slices of prosciutto over the surface of the butterflied chicken breast.
- Cut open a roasted red bell pepper and pat dry. Spread the red bell pepper as evenly as possible over the prosciutto slices.
- Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper. Then top with eight large basil leaves.
- To roll, start with the narrow end of the chicken breast and tightly roll and tuck the ingredients in to the breast, until it creates one solid log.
- Place the chicken roll seam-side-down on the prepared baking sheet. Repeat with the remaining three chicken breasts.
- Once all four stuffed chicken rolls are on the baking sheet, drizzle the tops with olive oil. Then sprinkle with Italian seasoning, garlic pepper, and additional salt and pepper.
- Bake for 20-25 minutes, until the internal temperature reaches 160°F. (The temperature will continue to rise internally as the chicken breasts rest.)
- Allow the chicken rolls to cool for 5 minutes. Then slice into ¾ inch wheels and serve warm.
My family and I loved this! It was such a delicious meal packed with so many amazing flavors. Saving this to make again!
These are so tasty!! Love everything about them. The flavors taste so good together! They make a great appetizer or meal!
This was such a delicious dinner, a fun addition rather than just having plain chicken.