Chicken Roulade Recipe

Prep chicken

Butterfly each chicken breast: place breast on cutting board, slice horizontally almost through leaving a hinge, then open and press between plastic wrap with a meat mallet to an even 1/4-inch thickness. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper (reserve remaining for finishing).

Roast tomatoes

Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbs olive oil, pinch of salt and pepper on a rimmed baking sheet. Roast 12–15 minutes until blistered and slightly collapsed. Remove and set aside to cool slightly; halve any large tomatoes.

Cook bacon

In a skillet over medium heat, cook bacon slices until just crisp but still pliable, about 6–8 minutes, turning. Transfer to paper towel-lined plate. Reserve 1 tbs bacon fat in skillet and discard excess.

Sauté spinach

In the same skillet over medium heat, add 1 tbs olive oil (if needed) and 1 tbs unsalted butter. Add minced garlic (2 cloves) and cook 30 seconds until fragrant. Add baby spinach in batches and cook until wilted, 2–3 minutes. Season with a pinch of salt and pepper. Remove to a bowl and squeeze out excess liquid. Chop lightly if large.

Assemble roulades

Lay each flattened chicken breast on work surface. On each, place 1/4 of the wilted spinach (about 1 cup per breast before squeezing), 2 bacon slices (or 1–2 folded to fit), about 1 oz smoked gouda (thinly sliced or shredded) and 1 provolone slice. Top with 3–4 roasted tomato halves (about 1/4 cup). Starting at the short end, roll each breast tightly enclosing the filling and secure seams with 2 toothpicks each. Pat rolls lightly to seal.

Sear and bake

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Sear roulades seam-side down for 2–3 minutes until golden, rotate to brown all sides, about 6 minutes total. Transfer skillet to oven and bake 18–22 minutes, until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes before removing toothpicks and slicing on a slight diagonal.

While roulades bake, make the sauce: in a medium saucepan over medium heat, warm 1 tbs olive oil. Add finely chopped shallot and cook 2–3 minutes until softened. Add 2 cloves minced garlic and cook 30 seconds.

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add crushed tomatoes (14 oz) and 2 tbs vodka. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and reduce slightly.

Lower heat to medium-low. Stir in 3 oz heavy cream and 1/2 tsp smoked paprika. Simmer 2–3 minutes more until sauce is silky. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Remove from heat and stir in 2 tbs chopped fresh basil.

If desired, blend sauce with an immersion blender briefly for smooth texture. Keep warm until roulades are ready. Spoon sauce onto plates and top with sliced roulade.