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Bacon-Wrapped Chicken Roulade with Wilted Spinach
Crisp bacon-wrapped chicken roulade served with quickly wilted spinach—easy weeknight dinner with simple steps and 45-minute total time.
Why this recipe works
Bacon-Wrapped Chicken Roulade with Wilted Spinach is a straightforward, savory entree that combines crisp bacon and tender rolled chicken with quick spinach. It suits home cooks who want an impressive-looking dinner without complicated techniques.
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Key takeaways
Even thickness = even cooking.
Sear first for crisp bacon, then roast through.
Serve sliced rounds over wilted spinach and pan juices.
Recipe guide
Bacon-Wrapped Chicken Roulade with Wilted Spinach is a straightforward, savory entree that combines crisp bacon and tender rolled chicken with quick spinach. It suits home cooks who want an impressive-looking dinner without complicated techniques.
Crisp bacon, tender chicken, and 10 minutes of spinach—ready in about 45 minutes.
- Even thickness = even cooking.
- Sear first for crisp bacon, then roast through.
- Serve sliced rounds over wilted spinach and pan juices.
Ingredients
Makes 4 roulades: 4 boneless chicken breasts, 16 slices bacon (4 per roulade), 4 cups baby spinach, salt and pepper, 1–2 tbsp neutral oil.
Step-by-step method
1. Preheat oven to 400°F (200°C). Butterfly and pound each breast to 1/4–1/2 in. Season with salt and pepper. 2. Roll each breast tightly into a log. Wrap each roulade with 4 overlapping bacon slices, tucking ends under and securing with toothpicks if needed. 3. Heat skillet over medium-high with oil. Sear roulades on all sides until bacon is browned, ~2–3 minutes per side. 4. Transfer to a baking dish and roast until internal temp is 165°F (74°C), about 15–20 minutes. Rest 5 minutes, remove toothpicks, slice into rounds. 5. Wipe skillet, sauté spinach with a splash of oil and pinch of salt ~1–2 minutes until just wilted. Spoon pan juices over sliced roulade and serve with spinach.
Tips and variations
- Pound evenly to ensure uniform cooking and easy rolling. - Use toothpicks or kitchen twine to secure bacon; remove before serving. - For a flavor twist, add a thin layer of herbed cream cheese or Dijon mustard inside the chicken before rolling.
Ingredients
- 2 pcs boneless chicken breasts
- 8 slices bacon
- 4 cups baby spinach
Instructions
- Preheat oven to 400°F (200°C).
- Butterfly each chicken breast and pound to an even 1/4–1/2 inch thickness.
- Season both sides of the chicken lightly with salt and pepper.
- Lay the flattened breasts flat and roll each tightly into a log.
- Wrap each roulade with 4 bacon slices overlapping to cover the chicken, tucking ends underneath and securing with toothpicks if needed.
- Heat a skillet over medium-high heat and add a little oil.
- Sear roulades on all sides until bacon is browned, about 2–3 minutes per side.
- Transfer roulades to a baking dish and roast in the oven until internal temperature reaches 165°F (74°C), about 15–20 minutes.
- While chicken rests, wipe the skillet, add a splash of oil, and sauté baby spinach with a pinch of salt and pepper until just wilted, about 2 minutes.
- Remove toothpicks, slice roulades into rounds, and serve over or alongside the wilted spinach.
- Spoon any pan juices over the sliced roulade before serving.
FAQs
How do I prevent bacon from unraveling?
Overlap bacon slices and tuck ends under the roulade; secure with toothpicks or twine before searing.
Can I make this ahead?
Yes—sear, cool, and refrigerate assembled roulades up to 24 hours; roast before serving. Reheat gently to avoid drying.
How do I know when it’s cooked?
Use an instant-read thermometer—the internal temperature should reach 165°F (74°C) in the thickest part.