Blue Cheese Chicken Roulade

blue cheese chicken roulade

After making a ton of blue cheese olives for Alona’s favorite dirty martinis I still had a lot of high quality Papillon roquefort left over. Well, what better way to use up ingredients than in a chicken roulade. This blue cheese chicken roulade is super simple, with just a few ingredients. It is also a quick recipe, but one sure to impress since most home cooks don’t make it.

A roulade (called rouladen in German speaking countries) is just a dish of meat pounded thin and then rolled up with a stuffing or filling. The filling can be anything from pastes to cheeses, other meats, and more. For this blue cheese chicken roulade the ingredients are as simple as the name. Two key ingredients, plus some salt and pepper (and olive oil for cooking).

pound the breast meat between two pieces of plastic wrap

For this I use a chicken breast that I pound thin with a meat tenderizer between two pieces of plastic wrap. This prevents the meat from tearing and splitting, as well as chicken germs flying all over your kitchen.

making the blue cheese chicken roulade

Once the meat is to the desired thinness I spread over the roquefort blue cheese. Then it is as simple as rolling it up and sticking it with a toothpick. The toothpick of course keeps it from unraveling as it cooks.

I season the outside of the roulade with salt and freshly cracked black pepper, then add it to a pan on medium with a bit of olive oil. You have to rotate the chicken roulade every couple minutes so the whole roll gets properly cooked. After doing three sides you can remove the toothpick and get the top.

Let rest for a few minutes, then slice into coins/rounds and serve. I garnished with a few chopped green onions, but you can leave it bare, or even add a dipping sauce.

Blue Cheese Chicken Roulade

An easy but impressive recipe of chicken breast rolled up with high quality blue cheese. Great for entertaining guests, and looks way more difficult than it actually is.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course, Main Dish
Cuisine European, French
Servings 2 people


  • Pan
  • Meat Tenderizer (optional)


  • 2 Chicken Breasts
  • 100 grams Blue Cheese Use something high quality as it is the primary flavor of this dish. I used Papillon Roquefort
  • 1 tbsp Olive Oil
  • 1 tsp Black Pepper freshly cracked
  • 1/2 tsp Salt or to taste


  • Place the chicken breasts between two pieces of plastic wrap and flatten them with a meat tenderizer. You can also just use a hammer or rolling pin if you don't have a meat tenderizer.
  • Spread the blue cheese on one side of the chicken breast, then roll them up tightly and stick it with a toothpick to keep it closed.
  • Add some olive oil to a pan on medium heat. Add the blue cheese chicken roulades and cook for 3 minutes a side, finishing with the top and removing the toothpick.
  • Let rest on the counter for a few minutes, then slice into coins and plate.


You can easily store this dish for meal prep, just keep it in an airtight container after cooking. I wouldn’t recommend slicing it right away, rather just store the whole roulade until you are ready to eat. 
Keyword Blue Cheese, Chicken, Chicken Roulade

This post may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.

Leave a Comment

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.

Scroll to Top