Chicken fillet in bacon
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to these rolls is properly preparing the chicken. Slice the fillets into thin cutlets and gently pound them for tenderness. The cream cheese filling adds moisture, while the bacon gives a crispy crust. Avoid drying out in the oven – watch the temperature and time. Season with your favorite spices for extra aroma.
Prep the chicken
Slice 2.2 lb (1 kg) of chicken breast across the grain into thin cutlets about ½ inch (1 cm) thick. Cover with plastic wrap and gently pound to ¼ inch (0.5–0.7 cm). Season both sides with salt and pepper.
Apply the cheese filling
Mash 7 oz (200 g) of cream cheese until smooth. Spread a thin layer on one side of each cutlet, leaving a ½-inch (1 cm) border.
Roll up the cutlets
Roll each cutlet tightly from the cheese-coated edge, keeping the cheese inside. Secure with toothpicks if needed.
Wrap with bacon
Wrap each roll with a strip of bacon (total 5.3 oz / 150 g), overlapping slightly so the bacon sticks. Secure with toothpicks if desired.
Prepare for baking
Place the rolls in a baking dish (line with parchment). Sprinkle with your favorite spices (0.2 oz / 5 g) – try paprika, garlic powder, and herbs.
Bake and serve
Bake in a preheated oven at 350°F (180°C) for 40–60 minutes until golden and chicken is cooked through. Let rest for 5–10 minutes, then serve hot with a side or salad.
CHEF'S TIP
How to pound chicken properly
Cover the fillets with plastic wrap and pound with a smooth meat mallet to avoid tearing. Aim for a thickness of about ¼ inch (0.5–0.7 cm) – this ensures tenderness and even cooking.
Creamy filling tip
Use room-temperature cream cheese – it spreads easily and evenly. Mix in chopped herbs or garlic for extra flavor.
Avoid dryness
Bake at 350°F (180°C) for no more than 60 minutes. For extra moisture, cover with foil for the first 30 minutes, then uncover to crisp the bacon.
Choosing the bacon
Choose thinly sliced bacon – it wraps better and gets crispier. If bacon is very fatty, you can partially cook it first to render some fat.
SUBSTITUTIONS
Add your taste
- Replace cream cheese with another soft cheese Use mascarpone, ricotta, or soft goat cheese for a different but equally creamy taste.
- Instead of bacon – prosciutto or ham Prosciutto adds a refined saltiness, while thin ham makes the rolls lighter. Pork belly strips also work.
- Add herbs or veggies to the filling Mix finely chopped dill, parsley, or spinach into the cheese. Sautéed mushrooms or bell peppers also add color and flavor.
- Dietary version without bacon For lower calories, wrap the rolls in thin zucchini or eggplant slices and bake covered with foil.
HOW TO STORE
How to Store Chicken Rolls in Bacon
Cool the cooked rolls to room temperature, place in an airtight container, and refrigerate for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes or microwave for 2–3 minutes. You can freeze both raw and cooked rolls: wrap raw rolls in plastic and freeze for up to 2 months; thaw in the fridge before baking. To reheat frozen cooked rolls, bake at 350°F (180°C) for an extra 10 minutes without thawing.
GOOD TO KNOW