Juicy chicken breasts pounded thin, rolled around a molten core of cream cheese and mozzarella, then wrapped in smoky bacon and baked until crisp — the Bacon-Wrapped Stuffed Chicken Roll is the kind of dinner that looks like it took hours but comes together with almost no fuss. Slice into it and watch the cheese spill out.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp chopped fresh chives or parsley
- 8–12 slices bacon
- 2 tbsp olive oil (for the baking dish)
Instructions
- Flatten the chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness with a meat mallet. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Mix the filling: In a bowl, combine the softened cream cheese, mozzarella, Parmesan, minced garlic, and chives. Stir until smooth and evenly blended.
- Roll it up: Spread a quarter of the cheese mixture over each chicken breast, leaving a 1/2-inch border. Roll each breast up tightly from one short end, tucking in the sides as you go.
- Wrap in bacon: Wrap 2–3 slices of bacon around each roll, overlapping slightly so the chicken is fully covered. Secure with toothpicks if needed and place seam-side down in a lightly oiled baking dish.
- Bake: Bake at 400°F (200°C) for 30–35 minutes, until the bacon is crisp and the chicken reaches 165°F (74°C) internally. For extra-crispy bacon, broil the last 2–3 minutes.
- Rest and slice: Let the rolls rest 5 minutes, remove the toothpicks, and slice into thick rounds to show off the cheesy center.
Pro tip: Don’t overfill the rolls — about 3 tablespoons of cheese mixture per breast is plenty. Overstuffing makes them burst open in the oven.
Advertisement
Estimated nutrition per serving: 520 calories, 46g protein, 3g carbs, 32g fat.
