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Bacon-Wrapped Chicken Roulade with Habanero Peppers

Grilled Filet Mignon Over Goat Cheese-Sweet Potato Puree

Here is a fun and tasty dish of chicken breast pounded flat, seasoned, then stuffed with a mixture of cheeses, spinach and habanero peppers, and lastly wrapped in bacon and cooked to perfection.


  • 8 ounce chicken breast
  • ¼ cup chopped spinach
  • 2 cloves garlic, chopped
  • 2 habanero peppers, seeded and chopped
  • 2 ounces shredded Parmesan cheese
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 3 strips bacon
  • Olive oil as needed

Cooking Directions

  • Set the chicken breast between 2 pieces of parchment paper and pound flat to about 1/8” thin, or thinner without tearing the meat.
  • Season with salt, pepper and chili powder.
  • Set the flattened breast flat and set spinach, garlic, habanero peppers, and parmesan over the top.
  • Roll the chicken up to enclose the stuffing.
  • Wrap with bacon slices. You can affix the roulade with toothpicks if needed, but the bacon should hold it together nicely.
  • Heat a large pan to medium heat. Add a bit of oil and sear the chicken roulade 2 minutes, then roll and sear another 2 minutes.
  • Reduce heat to low and cover. Cook another 8-10 minutes, or until chicken is cooked through. You don’t want any pink.
  • Serve!

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