Servings: persons
Filled bacon-wrapped chicken rolls with cream cheese, sun-dried tomatoes, and mozzarella
Today's menu consisted of filled chicken rolls with bacon served with a creamy pointed cabbage salad. The chicken rolls contain cream cheese with bell pepper, sun-dried tomatoes, mozzarella, and fresh parsley.
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
