Southwestern Chicken Roulade


Roulade comes from the French word “Roule”, or Roll. It is simply a meat which is rolled up with some type of filling. The filling can be anything from a cheese type spread, vegetables or even another type of meat.

The spicy heat of the dish can easily be modified to suit your taste. For instance, the Pepper Jack cheese can be substituted with Monterey Jack. You can also add finely diced Jalapeño peppers to the sausage mix. Ground Arbol or Ancho Chiles can also be added. They will add an additional element of flavor. Just be aware that the Chorizo itself is highly seasoned, so add additional spices sparingly at first.

The Chicken Breasts should be pounded thin, to about ¼”. This is done by placing the meat between two sheets of plastic wrap and striking it repeatedly with a meat mallet, a cast iron skillet or even a rolling pin. Strike it at a very slight angle as this will push the meat in a specific direction.

Masa Harina is a specific flour used to make Tortillas. DO NOT substitute any other type of flour or corn meal for Masa Harina as they are produced quite differently and yield a different taste. Masa Harina can be foun d at most grocery stores or Mexican markets. Look for flour specifically made for Tortillas and Tamales. 

What You’ll Need

  • Cast Iron or oven safe covered skillet
  • 4 - Chicken Breasts - Pounded flat (the thinner the better)
  • 12oz - Chorizo Sausage - casings removed and finely chopped
  • ¼ tsp - Ground Cumin
  • 2 C - Pepper Jack Cheese
  • 3 Tbs - Canola Oil (or EVOO - Extra Virgin Olive Oil)
  • 1 ½ C - Masa Harina (Tortilla Flour)
  • ½ C - Chicken Broth
  • 1 C - of your favorite Salsa

How it’s Done

Preheat grill to 375℉ (190℃)

  1. In a skillet over medium heat, brown the chorizo, remove to medium sized bowl and set aside to cool completely.
  2. Stir together the chorizo, cumin and cheese. Divide mixture into four equal measures and place a portion in the center of each Chicken Breast. Fold in the sides of the Chicken Breasts and roll up.
  3. Roll the stuffed breasts in Masa Harina until coated completely.
  4. Heat the oil in the skillet and place the rolled up Chicken, seam side down, into the oiled pan and brown all sides.
  5. Add Chicken broth to the pan, cover and bake in the preheated grill (or oven) for about 15 minutes or until the internal temperature of the chicken reaches 165℉.


  • Browning the Roulade on the seam side first will seal it and prevent it from unrolling.
  • If using a grill, try to use the indirect heating method. Push coals to one side (or light burners on gas grill on one side) and place the pan on the “Cool Side”. Be sure to cover the grill.
  • In the United States and especially in the Southwest, Chorizo sausage can be found in most major grocery stores and Mexian markets. Although often sold in traditional casings, many markets also sell bulk Chorizo without the casings.