Chicken Roulade with Bacon, Spinach & Mozzarella

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Serves 4 people


  • 4 Large Chicken Breast fillets
  • 250g Smoked Bacon – Sliced
  • 1 Small Onion – finely diced
  • 1 Red Pepper – finely diced
  • 1 bunch fresh Spinach
  • 200g Buffalo Mozzarella
  • 100g Butter
  • 30ml oil
  • 15g Fresh Garlic – finely diced
  • 50g Parmesan
  • 20g Fresh Chives – snipped
  • 10g Paprika
  • Salt & Pepper


  1. Fry the diced onion,red pepper & bacon in the oil until almost cooked then add the garlic, Chop the spinach and gently fry, add all ingredients together and season with salt & pepper accordingly.
  2. Place the chicken breasts on to a chopping board, turn them and remove the excess fillet (keep the excess for later). Create a pocket by slicing all around the breast in the middle of the fillet from left to right, then down the centre. Season the entire fillet with salt & pepper.
  3. Stuff the cooked filling into the pockets and add the mozzarella. Place the excess fillet (removed earlier) back over the centre of the breast.
  4. Bring a pot of water to the boil then simmer (enough to place the 4 fillets). Meanwhile, take 4 square pieces of cling film and place each breast in the middle. Individually wrap and roll each breast and tie each end. Make sure each wrap is firm and tight. Place the wrapped breast fillets into the simmering water for approximately 10 minutes.
  5. Remove the wrapped breast fillets and place onto a cooling tray. Melt the butter in a pan and add the chicken roulades, fry and turn until golden brown. Once cooked, place onto a chopping board and slice each roulade to reveal the filling. Garnish with parmesan, chives and paprika and serve.

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