Recipe for filled bacon-wrapped chicken rolls with cream cheese, sun-dried tomatoes, and mozzarella
Today’s menu consisted of stuffed chicken rolls with bacon, served with a creamy pointed cabbage salad.
The chicken rolls are filled with cream cheese, bell pepper, sun-dried tomatoes, mozzarella, and fresh parsley.
The rolls are cooked in the oven, resulting in tender chicken with a juicy and flavorful filling—nicely complemented by crispy bacon.
These rolls are easy to make and pretty much take care of themselves—meanwhile, you can make a nice salad or other delicious side dishes. A few good suggestions could be this pointed cabbage salad or perhaps these smashed potatoes.
I used chicken tenders for the rolls, but you can also use breast fillets, which will just make the rolls larger, but the method is the same—just keep an eye on them to see if they might need a bit more time in the oven to become tender.
The bacon is turkey bacon, but you can also use regular bacon—do whatever you prefer.
For the filling, you can use any cream cheese you like or have on hand.
Filled bacon-wrapped chicken rolls with cream cheese, sun-dried tomatoes, and mozzarella
Equipment
- Oven
- Meat Hammer (Option 1)
- Rolling Pin (Option 2)
- Cutting Board
- Chef'S Knife
- Ovenproof dish
Ingredients
- 600 gram Chicken Tenderloin
- 200 gram Cream Cheese optional, I used one with bell pepper and tomato, but use what you prefer
- 50 gram Sundried tomatoes
- 1 ball Buffalo Mozzarella
- 1 handful Parsley chopped
- 2 packages Bacon sliced, both turkey and pork work
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Flatten the fillets, e.g., with a meat hammer or rolling pin. Spread a little cream cheese on each piece of chicken. Finely chop the sun-dried tomatoes and mozzarella and distribute them on the chicken pieces. Sprinkle chopped parsley over. Roll the chicken pieces around the filling and wrap bacon around each roll – secure with toothpicks.
- Place the rolls in an ovenproof dish and bake for 30 minutes in the oven, the last 10 minutes on grill to make the bacon crispy.
- Serve with a good salad or whatever you prefer.
Notes
