print this page

Stuffed Chicken Roulade with Balsamic Marinade

' Marinaded in a spicy Balsamic glaze these Chicken roulades are delicious. Stuffed with Garlic and Herb cream cheese and smoked back bacon lardons then wrapped in a bacon blanket. Sealed in a griddle pan and then cooked to perfection in the oven. ' 

You can watch me make this dish on

And please SUBSCRIBE here 


  • 1 Butterflied Chicken Breast.
  • Soft cheese (Garlic & Herb)
  • 4 RashersSmoked 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 



  • 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 half's.
  • 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.

 ' You can add some BBQ Sauce to the remaining marinade mix to make a delicious , smoky sauce to drizzle over the Roulades ... '