Imagine tender chicken enfolding a luscious heart of creamy cheese and sweet-tart dried plums, all swaddled in smoky bacon. These chicken roulades with cream cheese and dried plums are the kind of dish that transforms an ordinary dinner into a celebration. The contrast of textures—silky cheese, chewy fruit, crisp bacon—creates a symphony on the palate. Perfect as an elegant hot appetizer or a main course that impresses without demanding hours in the kitchen, this recipe balances richness with brightness. The dried plums (prunes) bring a gentle sweetness that tames the saltiness of bacon and the tang of cream cheese, while the chicken stays moist and tender. Whether you’re entertaining guests or treating your family to something special, these roulades deliver restaurant-quality results with home‑cooked warmth.
About This Recipe
This recipe draws inspiration from classic European roulades, where thin cuts of meat are filled, rolled, and seared to perfection. Originating from Russian home kitchens, it exemplifies the art of turning humble ingredients into a showstopper. The original recipe calls for boneless, skinless chicken thighs—a forgiving cut that stays juicy even after cooking—but you can also use pounded chicken breast. The filling is a simple spread of creamy cheese (full‑fat cream cheese works best), studded with slices of dried plums. Wrapping each roll in smoked bacon not only adds flavor but helps hold the shape during cooking. The technique is straightforward: season, spread, roll, wrap, sear. A brief finish in the oven ensures the chicken is cooked through while the bacon crisps. The result is a bite‑sized morsel that bursts with umami and sweet‑sour notes.
Ingredients
- 4 boneless, skinless chicken thighs (or 2 large chicken breasts, sliced lengthwise into 4 pieces)
- Salt and freshly ground black pepper, to taste
- 100 g cream cheese, softened
- 8–10 dried plums (prunes), thinly sliced
- 8 strips of smoked bacon (about 200 g)
- 1 tablespoon vegetable oil (or use a spray oil for less mess)
Step-by-Step Instructions
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Prepare the chicken: Place the chicken thighs between two sheets of plastic wrap and gently pound to an even thickness of about ½ cm. Season both sides with salt and pepper. Spread a thin layer of cream cheese over the inner side of each thigh. Arrange a few slices of dried plum along the center.
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Roll and wrap: Starting from the narrow end, tightly roll each chicken piece into a compact cylinder. Wrap each roulade with two strips of bacon, overlapping slightly to secure. The bacon acts as a natural binder.
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Sear and finish: Heat the oil in a heavy skillet over medium heat. Add the roulades, seam‑side down, and cook, turning occasionally, until golden brown on all sides, about 8–10 minutes. If you’re unsure about doneness, transfer the pan to a preheated oven at 180°C (350°F) for 10–15 minutes. Alternatively, use an air fryer at 180°C for 10 minutes. Let rest for 5 minutes before slicing.
Tips for Perfect Roulades
To ensure the chicken stays moist, avoid overcooking. A convection oven provides even heat without drying. For a crispier bacon finish, sear the roulades in a cast‑iron skillet and use a microwave pressure cooker if you’re preparing a side dish quickly. If you’re making these ahead, assemble the rolls, cover tightly, and refrigerate for up to 24 hours; then sear just before serving. Let the cream cheese come to room temperature before spreading—it will adhere better. For a more intense plum flavor, macerate the dried plums in a splash of warm water or sweet wine for 10 minutes before using.
Variations to Try
This roulade recipe is endlessly adaptable. Replace the dried plums with dried apricots, figs, or pitted cherries for a different fruit profile. Swap the cream cheese with herbed goat cheese or a dollop of ricotta mixed with Parmesan. For a spicy kick, add a pinch of red pepper flakes to the cream cheese. Serve the roulades with a quick pan sauce: deglaze the skillet with a splash of vodka or white wine, then stir in a little cream. If you’re hosting a party, cut the finished roulades into bite‑sized medallions and serve on skewers with a dipping sauce. For an air‑fryer version, follow step 3 using a wall oven microwave combo with air fryer for a healthier twist. Pair with a side of roasted vegetables or a crisp salad tossed with a light vinaigrette.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely. Chicken breast slices will be leaner; pound them to an even ½‑cm thickness to prevent drying. You may need to shorten the oven finishing time by 2–3 minutes.
Can I use fresh plums instead of dried?
Fresh plums have higher water content and may make the filling soggy. Stick with dried plums (prunes) for concentrated sweetness and a chewy texture that contrasts beautifully with the cheese and bacon.
How do I prevent the roulades from unrolling during cooking?
Wrap the bacon tightly and start cooking seam‑side down. The bacon fat will render and help seal the roll. If needed, secure with a toothpick (remove before serving).
Can I make these roulades ahead and freeze them?
Yes. Assemble the roulades, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator, then sear and bake as directed. The texture of the dried plums may soften slightly, but the flavor remains excellent.
What side dishes complement these roulades?
Buttered egg noodles, creamy mashed potatoes, or a simple green bean almondine pair well. For a festive touch, serve with wild rice pilaf. A glass of chocolate‑covered raisins on the side makes a playful dessert.
How do I know when the chicken is cooked through?
Use an instant‑read thermometer inserted into the center of a roulade; it should read 74°C (165°F). If you don’t have a thermometer, the juices should run clear when pierced, and the bacon will be crisp.
Can I cook these entirely in the oven?
Yes. Preheat the oven to 190°C (375°F). Place the roulades on a wire rack over a baking sheet and bake for 25–30 minutes, turning once halfway through, until golden and cooked through. No need to sear first.
Why You’ll Love This Recipe
These chicken roulades with cream cheese and dried plums are a testament to how a few thoughtfully combined ingredients can create a dish that feels luxurious yet approachable. The sweetness of the fruit, the creaminess of the cheese, and the savory punch of bacon dance together in each bite. They’re perfect for a weeknight upgrade or a dinner party centerpiece—and they look stunning on the plate. Plus, the recipe is forgiving; even if you’re new to rolling, the bacon hides any imperfections. Serve them with a crisp wine like a sweet white or a light red, and follow with George Howell coffee for a satisfying finale. For your next gathering, consider preparing a double batch—guests will inevitably reach for seconds. And when you’re ready to explore more rolled meat recipes, our guides to mixing dough for buns or whipping up nut butters will keep your kitchen adventures rolling.
