Stuffed Chicken Roulande Recipe


  • 2 pieces boneless, skinless chicken breast
  • 1 thickly sliced cooked ham, halved
  • 6 asparagus spears, trimmed
  • 12 strips bacon
  • 4 slices Mozzarella cheese
  • Pepper (season to taste)
  • 2 tablespoon salt (to wet brine the chicken)
  • 1 tablespoon of olive oil
  • Toothpicks


  1. On a chopping board, make shallow slices on the chicken breast. Stop within ½ inch from the ends.
  2. Place plastic wrap over the chicken breast and use a meat mallet (or a rolling pin) to flatten the chicken breasts.
  3. Brine the chicken breast in a bowl (2 tablespoon salt + 2 cups cold water). Leave to rest in fridge for at least 30 mins.
  4. Pat dry the chicken breast with paper towel and lay it flat on a chopping board.
  5. Place 2 slices of mozzarella cheese, half of a ham, 3 spears of asparagus on top of the chicken breast and tightly roll it up.
  6. Line 6 strips of bacon side by side on the chopping board and place the rolled chicken breast on top of the bacon.
  7. Wrap the chicken breast roll tightly with the bacon strips and pin both ends with toothpicks
  8. Pour 1 cup of water into the cooking pot in the ChefWave Swap Pot and insert the steam rack.
  9. Place the chicken roulandes on the rack and select the “Steam” function and cook for 20 minutes.
  10. Remove the roulandes (be careful when removing the lid as the steam is extremely hot) from the rack and pat dry with paper towels.
  11. Remove the water and the rack from the cooking pot and return back to the Swap Pot base.
  12. Select the “Saute” function and add in 1 tablespoon of olive oil.
  13. Brown the roulande until the bacon strips are crispy.
  14. To serve, slice the chicken roulande into 4-5 segments.
  15. Enjoy!
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