Recipe: Chicken Roulade with Cream Cheese and Green Onions

Chicken Roulade with Cream cheese and onions

Growing up, this was our company dinner. It was the fanciest thing my mom knew how to make, so it was what got made whenever missionaries came over for dinner, whenever visitors were in town, whenever we needed to impress someone enough to make them think we had things together. But since my mom was not exactly what you might call a cook, it’s also ridiculously easy. Like, seriously. Embarrassingly easy. No chopping, no measuring, barely even any work.

Chicken Roulade with Cream Cheese and Green Onions
chicken breasts
cream cheese
sliced green onions
salt and pepper

Pound the chicken breasts flat so they’ll cook evenly and be easier to roll up. Season with salt and pepper. Cut a hunk of cream cheese (maybe a 1/4 of a brick) and put it in the middle of the chicken. Sprinkle green onions over the cheese (I like to be pretty generous here, but I love green onions). Lay a couple of strips of bacon down, then lay the chicken breast on top, long side going in the same direction. Use the bacon slices to lift the chicken breasts and roll them up, then secure the whole thing in place with a couple of toothpicks. Bake at 350 for 25 minutes or so.

Now that I look back on it with adult eyes, I wonder if the attempt at fanciness backfired. Since my mom so rarely cooked, us kids would fight over this like a pack of wolves. Especially the drippings. The mixture of bacon grease and chicken juices and cheese is so delicious on top of white rice that I often fill up on that and end up leaving some of the chicken behind.