These Bacon Wrapped Chicken Roulades are coated with a honey mustard/mayonnaise mixture and filled with sliced deli ham, melted provolone cheese, and asparagus. My whole family loved these roulades. I suppose this should come as no surprise since they also love Chicken Cordon Bleu. These roulades have a similar taste to Chicken Cordon Bleu with melted cheese and thin sliced ham in the center of each tender chicken piece.

What do you eat with your chicken roulades?

I served our Bacon Wrapped Chicken Roulades with corn-on-the-cob, because someone from our church was kind enough to share from their crops. The truth is, any vegetables would go great with these roulades. If you wanted, you could even cook extra asparagus and serve it with the roulades.

Just a few simple ingredients…

As usual, I am keeping things uncomplicated with these Bacon Wrapped Chicken Roulades. They only require seven simple ingredients!

Here is what you need:

4 fresh asparagus spears, cut in half
4 (4 ounce) boneless, skinless chicken breasts
1/3 cup light mayonnaise
1 tablespoon honey mustard
4 slices thin-sliced deli ham
4 slices thin-sliced provolone cheese slices
8 slices uncooked turkey bacon

Here is what you do:

In a medium saucepan, bring 2-3 cups water to a boil. Cook asparagus in the water for 3 minutes, or until crisp tender. Drain and rinse asparagus with cold water, pat dry, and set aside.

Meanwhile, wrap chicken pieces with clear cling wrap, and use a meat tenderizer or rolling pin to pound down the chicken into thin slices. This step will make the chicken easier to roll up.

In a small bowl, combine mayonnaise and honey mustard. Spread 1/2 tablespoon mayonnaise mixture onto each piece of chicken.

Top each piece of chicken with 1 slice of ham, 1 slice of cheese, and 2 asparagus halves. Roll up chicken around the asparagus and wrap with 2 pieces of turkey bacon each.

Cook roulades in a large sauté pan set to medium heat, 4 minutes on one side. Coat top of roulades with remaining mayonnaise mixture. Using tongs, flip the roulades over and cook an additional 4 minutes. Cover and cook until the center of the chicken is thoroughly cooked, about 4-6 more minutes. Serve warm.

Makes 4 roulades.
One roulade is 8 Green, 6 Blue, and 6 Purple points.

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Print Recipe

Bacon Wrapped Chicken Roulades

8 Green, 6 Blue, and 6 Purple points per serving.

Makes: 4 roulades

Calories: 278

Author: Alisha Hughes

Ingredients

• 4 fresh asparagus spears, cut in half
• 4 4 ounce boneless, skinless chicken breasts
• 1/3 cup light mayonnaise
• 1 tablespoon honey mustard
• 4 slices thin-sliced deli ham
• 4 slices thin-sliced provolone cheese slices
• 8 slices uncooked turkey bacon

Instructions

• In a medium saucepan, bring 2-3 cups water to a boil. Cook asparagus in the water for 3 minutes, or until crisp tender. Drain and rinse asparagus with cold water, pat dry, and set aside.
• Meanwhile, wrap chicken pieces with clear cling wrap, and use a meat tenderizer or rolling pin to pound down the chicken into thin slices. This step will make the chicken easier to roll up.
• In a small bowl, combine mayonnaise and honey mustard. Spread 1/2 tablespoon mayonnaise mixture onto each piece of chicken.
• Top each piece of chicken with 1 slice of ham, 1 slice of cheese, and 2 asparagus halves. Roll up chicken around the asparagus and wrap with 2 pieces of turkey bacon each.
• Cook roulades in a large sauté pan set to medium heat, 4 minutes on one side. Coat top of roulades with remaining mayonnaise mixture. Using tongs, flip the roulades over and cook an additional 4 minutes. Cover and cook until the center of the chicken is thoroughly cooked, about 4-6 more minutes. Serve warm.