About
Chicken Breast in Bacon Rolls, a dish that combines tender, juicy chicken stuffed with creamy herb cheese and sun-dried tomatoes, all wrapped in smoky, crispy bacon. Infused with aromatic herbs and baked to golden perfection, this elegant yet comforting recipe is sure to impress your taste buds with every bite.
Serves: 4
Cook time: 1 hour 10 min
Difficulty: medium
Ingredients
- 2 chicken breasts
- 150g (5.3 oz) sun-dried tomatoes
- 375g (13 oz) smoked bacon slices
- 250g (8.8 oz) cream cheese with herbs
- Fresh parsley, chopped
- Fresh chives, finely chopped
- Fresh rosemary, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup white wine
Step-by-step
1
Clean and pat dry the chicken breasts. Slice them horizontally through the middle, cutting all the way through to create two even pieces. Gently pound with a meat mallet until evenly tender.
2
Season both sides of the chicken breasts with salt, pepper, and garlic powder. Set aside.
3
In a mixing bowl, combine the cream cheese with the chopped parsley, chives, and rosemary. Mix until evenly blended.
4
Spread an even layer of the herb cream cheese mixture over the inside of each chicken breast. Place a layer of whole sun-dried tomatoes on top of the cream cheese.
5
Carefully roll the chicken breasts around the filling to encase it completely.
6
Wrap each chicken roll tightly with smoked bacon slices, overlapping slightly to secure the ends underneath.
7
Preheat your oven to 400°F (200°C).
8
Arrange the bacon-wrapped chicken rolls seam-side down in an ovenproof skillet or baking dish. Pour the white wine around the rolls to keep them moist and infuse flavor. Cover the dish with aluminum foil and bake for 30 minutes, or until the chicken is fully cooked through.
9
Remove the aluminum foil, increase the oven temperature to 425°F (220°C), and bake for an additional 15 minutes to crisp the bacon.
10
Let the chicken rolls rest for 5 minutes to allow the filling to set. Slice and serve warm.
Flavorjazz 
Leave a comment