Chicken Bacon Roulade

Weeknight dinners.  The bane of like, every American’s existence.  I get it.  I am in a completely uncommon situation where my husband works and we have no children and right now I’m not working so I have practically all day to decide what is for dinner and then make it.  I am part of the 1%.

Not that super wealthy 1%, but the 1% of stay at home wives that don’t have kids.  (Trust me, this can’t last forever. I am bored to tears.)


But just because I am home all day doesn’t mean I stew and fret over what’s for dinner.  I have mother daughter yoga to do.  This girl is busy.

So I decided we would keep up the whole “If you were working, how much time would you really spend on dinner” dance.  That way, we keep some sort of a schedule about life.  You know, that whole, get up at 10, go to bed at 12, sweatpants all day and no make-up schedule.



This dinner fits into the “under an hour” category, and that’s probably because it was definitely happy hour while I was cooking…

Chicken Bacon Roulade

By Whitney, April 22, 2013

Chicken Bacon Roulade

Chicken filled with bacon, peppers, onions, spinach, and ricotta cheese. Simple and lovely.



Cook the diced bacon in a large skillet until crispy.  Drain on a paper towel.  In the remaining bacon fat, cook the onion, pepper and garlic.  Once soft, remove from the skillet to a plate.  Cook the spinach down until wilted. Combine the bacon, pepper mixture and spinach.  Season the butterflied chicken with salt and pepper.  Place 2-3 tablespoons of the pepper mixture in the center of the chicken.  Add a tablespoon of the ricotta, and roll to create a roulade.  Tie with kitchen string.  Heat the skillet back up to medium high heat with the olive oil.  Sear each side well, and pour in the chicken stock. Place the skillet straight into a 350 preheated oven. Bake for 15 minutes until cooked through and remove the chicken from the skillet.  Cover to keep warm.  Place the skillet with the stock in it back over the stove and boil to reduce the liquid by half.  Add the heavy cream and season with salt and pepper.  Pour over the chicken.  Remove the strings and slice in half for serving.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Chicken Bacon Roulade

  1. Most of us have been there, myself included. Been following your journey and I have to say I look forward to your posts (all the way from Ontario, Canada). Tits up! This too shall pass and all that crap…


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