Stuffed Chicken Recipe

Name: Stuffed Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 Butterflied Chicken Breast.; Soft cheese (Garlic & Herb); 4 Rashers of Smoked Back Bacon; 25 ml of Balsamic Vinegar; 25 ml Light Soy Sauce; 1 tablespoon Soft Brown Sugar; 1 tablespoon of Smoked Paprika; 25 g Tomato Paste (Puree); 1 teaspoon of chilli flakes (A pinch); 1 tablespoon of Rapeseed Oil

By Jon Andrew

About This Recipe

Marinated in a spicy Balsamic glaze these Chicken roulades or Stuffed Chickens are delicious.

Sometimes called Chicken Kiev's because they are filled with Garlic butter, but they are more of a Roulade as the Stuffed chickens are rolled and wrapped in Ham or Bacon.

Stuffed with Garlic and Herb Cream Cheese and smoked back bacon lardons then wrapped in a bacon blanket these Chicken Roulades are a great idea served with a nice Potato Gratin and some vegetables. ...

Origins of Stuffed Chicken
The origins of stuffed chicken can be traced back to various culinary traditions around the world, where the practice of filling poultry with a mixture of ingredients has been a method of enhancing flavour and texture for centuries.

This technique likely emerged as a means to make the most of available resources, allowing cooks to utilize leftover grains, vegetables, and meats to create a hearty and satisfying dish.

In many cultures, stuffed chicken has been associated with festive occasions and family gatherings, symbolizing abundance and hospitality.

The fillings can vary widely, reflecting regional ingredients and culinary preferences, from herbed bread crumbs in European cuisines to rice and spices in Middle Eastern dishes.

Over time, stuffed chicken has evolved, incorporating modern cooking techniques and flavours, yet it remains a beloved dish that connects people to their culinary heritage and traditions.

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Serves: Two

Easy

Cook in: 30 min

Prep: 15 min

What equipment do you need ?

Griddle Pan

saucepan

sharp Knife

What is Stuffed Chicken

I guess these Chicken Roulades are a bit like Chicken Kievs in that they are stuffed chickens. But these stuffed chickens are marinated in a Balsamic dressing to give them that Mediterranean taste.

There are many different recipes for the Chicken Roulade as it can be stuffed with almost anything, and it's origins are equally as wide reaching, most probably French/Italian.

The roulade is a rolled meat that is stuffed with Cheese or other fillings.

How to make Stuffed Chicken

Cuisine: French

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Ingredients Nutrition Cost

1 Butterflied Chicken Breast.
Soft cheese (Garlic & Herb)
4 Rashers of Smoked Back Bacon

For the Marinade
25 ml of Balsamic Vinegar
25 ml Light Soy Sauce
1 tablespoon Soft Brown Sugar
1 tablespoon of Smoked Paprika
25 g Tomato Paste (Puree)
1 teaspoon of chilli flakes (A pinch)
1 tablespoon of Rapeseed Oil

Egg freeNut free

Health & Nutrition:
This is per chicken
170g

Calories: 188
Protein: 35gHigh
Fat: 15g
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g

High Protein

Cost to make:
£3.80 / $4.81 (Est.)

*Prices may vary.

Cooking Instructions

Butterfly your chicken breast, then cover each half in grease proof paper and flatten out by tenderising it with a rolling pin until the Chicken is flat. Do this for both halves.
Slice and cut 2 of the rashers into Lardons (Small diced pieces )

For the Marinade

Put the rapeseed oil into a saucepan , and heat up.
Add the paprika and mix together.
Next mix in the Balsamic vinegar , Soy sauce and Brown Sugar.
Allow the mixture to come to the boil , then reduce it to a simmer.
While the sauce is simmering add the Chilli Flakes and then the Tomato Paste (Puree). Mix together to form a thick marinade.
Remove from the heat and allow to cool.

Making the Roulades

Lay the flattened Chicken breast on a board.
Add a teaspoon of the soft cheese to the centre of the chicken , then put a good amount of the Bacon Lardons on top of the cheese.
Roll the chickens into roulades.
Wrap the roulade in a rasher of bacon and pin together with a large skewer.
Baste each roulade in the marinade sauce so that they are fully coated.
Cook the Chickens in a hot griddle pan for about 5 minutes each side, until the are well marked and part cooked. Turning the roulades so that all sides are well sealed.
Finish the Roulades off in a preheated oven for 20 - 25 minutes at 180 c , or until the chicken is fully cooked.