• Home
  • About
  • Recipe Index
  • Contact & Work With Me
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Chicken Roulade (stuffed with Gorgonzola, Bacon & Caramelized Onions) drizzled w/ a Strawberry Balsamic Reduction

Published June 14, 2014. Last Updated February 14, 2018 by Cheyanne

Jump to Recipe  ↓ Print Recipe  ❒

112shares
  • Facebook
  • Twitter

Chicken Roulade stuffed with Gorgonzola, Bacon and Caramelized onions and finished with a strawberry balsamic reduction.
45 degree angle shot of a Chicken Roulade stuffed with Gorgonzola, Bacon & Caramelized Onions and drizzled with a Strawberry Balsamic Reduction on a plate of mixed greens.

Something y’all might not know about me – I like to stuff stuff… food stuff! I enjoy melding ingredients together – delicately, lovingly, and thoughtfully; then shove place them inside a ‘host’ ingredient, to create one harmonious, culinary, symbiotic relationship.

Angled shot of a chef knife slicing open a chicken breast for stuffing for a chicken roulade.

To marry them, hopefully for the better and not the worse (side note: I have had some bad food pairings. It is never good or lady like to want to spit your food out into your napkin). To make each ingredient shine, become a better version of themselves, and yet give way/space for the other ingredients to do the same. For them to completely and utterly make some serious culinary magic together. So I stuff stuff… as a hobby.

Angled shot of a knife slicing open a chicken breast for stuffing for a chicken roulade.

So… let us talk about food pairings and a GREAT book, for both the beginning and the well seasoned cook, dedicated entirely to flavor compositions.

Angled shot of a meat mallet pounding out a chicken breast to make a chicken roulade.

The Flavor Bible by: Karen Page, Andrew Dornenburg.  It is an outstanding book, one every foodie should have on their shelf for reference. It breaks down every ingredient on God’s green earth and provides a list of what other ingredients or flavors will compliment them.

Angled shot of a pounded out, and sliced open chicken breast topped with gorgonzola and bacon.  Prep shot for a chicken roulade.

It even puts the best fitting, most complimentary ingredients in bold. Have extra zucchini and an idea for a dish? However, you are not sure if your flavors will enhance each other? Simply look up zucchini and it will give you a list, telling you ‘YAY! That will work!’  or  ‘NAY! Try one of these ingredients instead.’  Go buy the book, you won’t be sorry. Disclaimer: I was not paid to advertise for this book. I am shamelessly advertising for free because it truly is a wonderful, must own reference.

Angled shot of a chicken roulade filled with stuffing and wrapped with plastic cling wrap.

Now, down to business. After all the wonderful things I just wrote about The Flavor Bible, I did not reference it for this Chicken Roulade. Don’t ask me why, I just didn’t, okay? Regardless, this roulade is a TERRIFIC example of combining complimentary flavors AND stuffing stuff. Win, win situation if you ask me!

Angled shot of a chicken roulade being browned in a skillet.

It combines sweet strawberries with savory suculent chicken; salty, crispy, decadent bacon. While the creamy, tangy gorgonzola cuts the slight sour/bitter acidity of the white balsamic vinegar. 

Angled shot of a cooked chicken roulade before being sliced into serving pieces with a knife.

All the flavors balance each other. They mix and mingle, but not one overpowers or outshines the other… each ingredient’s presence is tasted in every bite. Fusion people! Not the nuclear kind, the culinary kind. The kind that sends your taste buds off to a secret, V.I.P., invite only party in your mouth. The kind that makes you want to have a ‘When Harry Met Sally’ moment and say “Yes, Yes, YEESSSS!” Need I go on?

45 degree angle, side shot of a Chicken Roulade stuffed with Gorgonzola, Bacon & Caramelized Onions and drizzled with a Strawberry Balsamic Reduction on a plate of mixed greens.

This recipe utilizes the strawberry dressing from the scallop salad I made a few posts back….I hate wasting anything delicious…

Up-close, angled shot of 45 degree angle shot of Strawberry Balsamic Reduction being cooked in a skillet.

With a few added ingredients and a little reducing on the stove top, it turns into a wonderful, luxuriously rich reduction… perfect for drizzling over this roulade.

However, the sauce, the flavor components would work well together in any culinary situation. Take the salad and strawberry reduction, add some Honey; drizzle it over a salad with sauteed tofu – YUM! Take the idea of how easy it is to stuff a chicken breast, stretch it to feed a few, AND make it look eloquent… run with it. Stuff it with what ever your heart desires. Just stuff something. Oh, P.S.. This sauce is sooooo GOOD with Pork. Trust. Me. 🙂

Straight on, up-close shot of a Chicken Roulade stuffed with Gorgonzola, Bacon & Caramelized Onions and drizzled with a Strawberry Balsamic Reduction on a plate of mixed greens.

I’m hungry now… so I am going to back to where I belong to work on our next culinary adventure together. Until then, make this. I expect a full report when I get back.

-xoxo-

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

How to make Chicken Roulade 👇

Print Recipe

Quick Navigation - Table of Contents

  • Chicken Roulade (stuffed with Gorgonzola, Bacon & Caramelized Onions) & a Strawberry Balsamic Reduction
    • Ingredients
    • Instructions
    • You Might Also Like…

Chicken Roulade (stuffed with Gorgonzola, Bacon & Caramelized Onions) & a Strawberry Balsamic Reduction

Prep Time: 15 minutes Cook Time: 50 minutes Inactive Time: 30 minutes Total Time: 1 hour 35 minutes Serves: 2
Author: Cheyanne Holzworth

Ingredients

  • 2 Chicken Breasts
  • 1 Cup Strawberry Vinaigrette
  • 1 TB White Balsamic Vinegar
  • 3 Strips Bacon – Cooked and Finely Diced **reserve Bacon Fat
  • 2 ½ TB Bacon Fat (may substitute Olive Oil) - Divided
  • ½ Medium sized Yellow Onion – Peeled and Diced
  • Salt and Pepper to taste
  • ¼ Cup Gorgonzola – Crumbled
  • ¼ tsp Garlic Powder
  • 1/8 th tsp Chili Powder (or to taste, if you don’t like Heat)
  • ¼ tsp Dried Thyme

Instructions

  • Combine Strawberry Vinaigrette and Balsamic Vinaigrette in a small saucepan over Medium High Heat. Bring to a Boil. Reduce to Low; Simmer 25 – 30 minutes, or until sauce is reduced by about half, stirring occasionally. Remove from heat and set aside.
  • While Sauce is Reducing; Caramelize Onions in 1 TB Bacon Fat over Low Heat, stirring occasionally for 25 – 30 minutes. Remove from heat, with a slotted spoon, and allow to cool on a small plate.
  • While your stove is busy with the Reduction and Caramelizing. Butterfly and Pound out the Chicken:
  • *Using a sharp knife (I recommend at Slicing Knife), press your hand on top of the Chicken Breast, using a sweeping motion, towards you, cut into the middle of the Breast, until almost all the way through. (Like you are about to create two equal sized chicken breasts). Open the Breast and lie flat. Between two pieces of plastic wrap, using a Mallet, Pound out Chicken to equal thinness. Try to get as thin as possible without tearing the Chicken Breast.
  • In a Medium sized Mixing Bowl Combine Filling Ingredients: Bacon, Caramelized Onions, Gorgonzola, Garlic Powder, Chili Powder, and Thyme. Season with Salt and Pepper to Taste.
  • Divide the Filling Mixture between both Chicken Breasts, placing mixture at the end of the Breast, then Roll Up tightly in the Plastic Wrap
  • Place in the Fridge for 30 Minutes *this is optional, but recommended to help keep the chicken from unrolling on you. Alternatively you can use a toothpick to secure the chicken roulade and skip the refrigeration.
  • Preheat oven to 350 degrees F.
  • Place a Sauté Pan over Medium High Heat. Add remaining 1 ½ TB Bacon Fat to pan.
  • Season Chicken Roulades on all sides with Salt and Pepper. Add to Sauté pan, Seam side Down, and Brown on all sides, about 8 minutes total, using tongs to roll the chicken about every 2 minutes to create a nice Sear.
  • Transfer the Pan to the Oven and continue to cook until done throughout (internal temperature of 165 Degrees F), about 6-7 minutes.
  • Remove **With Oven Mitts* the Sauté Pan from the oven. Transfer Chicken Roulades to a clean work surface and allow to rest for a few minutes so juices can redistribute.
  • Slice into 1’’ rounds, leave whole, cut in half… whatever floats your boat… and drizzle with Strawberry Balsamic Reduction Sauce.

 

 

112shares
  • Facebook
  • Twitter

You Might Also Like...

  • Overhead photo of Balsamic Fig Glazed Chicken garnished with lemon slices and fresh thyme in a round baking dish with a serving spoon resting under one of the chicken thighs and a ramekin of chopped walnuts next to the dish.
    Balsamic Fig Glazed Chicken
  • Blackened Scallop Salad with Strawberry Vinaigrette
  • Chicken, Spinach & Strawberry Pizza
  • Balsamic Honey Chicken Skewers

Stay up to date

Subscribe to receive FREE New Recipe Updates:

« Pulled Pork Tamales
NY Style Everything Bagel »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About me

Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

Stay up to date

Subscribe to receive FREE New Recipe Updates:

Connect

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search For Recipes:

What’s in Season Now – Pumpkin

Overhead, landscape photo of a bowl of Cheddar Cheese Apple Soup garnished with pumpkin seeds and crispy bacon with a blue linen, spoons and orange flowers in a vase surrounding the bowl.

The Best Cheddar Apple Soup

Overhead landscape photo of Pumpkin French Toast Casserole in a white baking dish with a neutral colored napkin, spoons and ramekin of maple syrup next to the dish.

Pumpkin French Toast Casserole

Overhead landscape photo of pumpkin chocolate chip muffins in a muffin pan with roughly chopped dark chocolate and cinnamon sugar strewn on top of the pan.

Pumpkin Chocolate Chip Muffins

Overhead, landscape photo of Pumpkin Pie Cake topped with swirled maple cream cheese frosting on a wire rack with a ramekin of pumpkin pie spice and a neutral linen next to the cake.

Easy Pumpkin Pie Cake

More Pumpkin Recipes

Comfort Food

Overhead landscape photo of a spread out stack of soft and chewy almond sugar cookies on a white wood surface - the bottom cookies are plain while the cookies on top of the stack are covered with a cookie icing and decorative sliced almonds.

Soft Almond Sugar Cookies (Easy Drop-Style!)

Overhead, landscape photo of Baked Camembert Cheese topped with burst Cranberries; with crackers and red grapes next to the cheese.

Easy Baked Camembert Recipe

Eye of Round Roast Beef

Overhead photo of Creamed Spinach Casserole in an oval baking pan with two serving spoons tucked into the casserole exposing the creamy spinach interior; with two wine glasses and a ramekin of chopped parsley next to the dish.

Easy Creamed Spinach Casserole Recipe

See more Comfort Food

No Spoon Necessary As Seen In

Get the Latest Recipes Straight to your Inbox

Copyright © 2021 | Privacy Policy

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in