Prep the chicken
If using large chicken breasts, slice them horizontally (butterfly) or pound to even thickness (about ¼‑½ inch) so they roll evenly. Season both sides of the chicken with salt, pepper, Italian seasoning, garlic powder, and paprika.

Cook the bacon & reserve drippings
In a skillet over medium heat, cook the bacon strips until crisp. Remove bacon and reserve the drippings. Let bacon cool, then chop or crumble into pieces. You’ll use both bacon and drippings in later steps.

Prepare the filling
Steam broccoli until just tender; finely dice. In a mixing bowl, combine the steamed broccoli, crumbled bacon, shredded cheddar cheese, and grated Parmesan. Mix well so filling ingredients are evenly distributed.

Assemble the roulade
Lay out the seasoned chicken pieces flat. If using flour, lightly dust the surface of the chicken with flour (this helps seal and gives a slight crust). Place filling mixture evenly over one side of each chicken piece. Carefully roll the chicken over the filling, tucking in ends to prevent spilling. Secure with toothpicks or kitchen twine.

Cook the roulade
Preheat oven to 375°F (≈190°C). Use the reserved bacon drippings in a skillet to sear roulades over medium‑high heat: sear seam side down first, then turn to get golden crusts all around (2‑3 minutes per side). Transfer skillet to oven (if oven‑proof), or move roulades to baking dish. Bake for about 20‑25 minutes, until chicken is cooked through (internal temperature ~165°F / 75°C).

Rest and slice
Remove roulades from oven, tent with foil, and let rest for 5 minutes. Remove toothpicks/twine. Slice into rounds. Serve warm, perhaps with pan juices or a light sauce if desired.