Bacon Wrapped Chicken Roll Ups

Bacon Wrapped Chicken Roll Ups
  • Pinterest

I have a fabulous, succulent recipe to share with you all today. It’s a stunning treasure of a recipe,  great to pull out if you are having company for dinner, making a special meal for your valentine, or preparing a take in meal to someone you care about. This chicken is a real crowd pleaser for many reasons, the most important being…it’s wrapped in bacon.

Mmmmm. Bacon. There is a lot to love about this tasty ingredient, yes? Crispy and sizzling with flavor bacon always adds a lot of fabulousness and this chicken dish is no exception. It’s quite easy to put together and will only set you back about 20 minutes in prep time (it’s fast enough for a weeknight meal, if you are feeling especially indulgent). Chicken breasts are pounded out flat, filled with a savory cream cheese mixture, rolled up and wrapped in bacon. They bake for about 30 minutes and then…it’s just you and the chicken, baby. Prepare yourself for an exceptional treat.

Hope you love it! 🙂

Bacon Wrapped Chicken Roll Ups from Jamie Cooks ItUp

 

Serve This With

 

 

 

Spinach and Mushroom Orzo Pasta or Roasted Garlic Mashed Potatoes or  Rice Pilaf with Almonds
Roasted Asparagus or Roasted Broccoli with Sesame Glaze
Chocolate Candy Bar Cake

 

Bacon Wrapped Chicken Roll Ups
PRINT RECIPE

Time: 20 minutes prep + 30-40 minutes baking
Yield: 6 servings
Recipe from MyHandsomeHusband

3 large chicken breasts (about 2 pounds)
1 (8 ounce) package cream cheese
22 strips pre-cooked bacon, divided
4 green onions, minced
3 mushrooms, minced
3/4 tsp granulated garlic
1/2 tsp onion powder
1 Tb dried parsley
salt and pepper

IMG_3539_edited-1

1. Preheat your oven to 400 degrees.
2. Into a large gallon sized Ziploc bag place a chicken breast.

IMG_3541_edited-1

Seal the bag securely and pound that chicken out, baby. Beat the shnozle out of it! Flatten the old girl down.

IMG_3544_edited-1

You want it to be as thin as you can get it. Try for about 1/4 inch thick.

IMG_3575_edited-1

Cut the flattened chicken breast in half with a pair of kitchen scissors. Repeat with the other two chicken breasts. Pound them out and cut them in two.

chop it up

3. Mince (a fancy word meaning “chop into tiny pieces”) 4 green onions, 4 slices pre-cooked bacon and 3 mushrooms.

IMG_3576_edited-1

4. Into a medium-sized mixing bowl place 1 (8 ounce) package cream cheese. Pop it into the microwave for 30 seconds to soften it up a bit. Heating it like this will make it much easier to work with.
5. Add the green onions, minced bacon and mushrooms along with 3/4 tsp granulated garlic, 1/2 tsp onion powder, 1 Tb dried parsley and a bit of salt and pepper. Stir it well to combine.

IMG_3580_edited-1

6. Sprinkle a bit of salt and pepper over each chicken breast. Spoon about 2 tablespoons of cream cheese mixture onto each chicken breast.

IMG_3581_edited-1

7. Roll the chicken up and wrap 2-3 pieces of pre-cooked bacon around each one. If the bacon is hard to manipulate, place it on a plate and heat it in the microwave for about 20 seconds to make it more pliable. Spray a 9×13 pan with cooking spray and lay the chicken rolls into it.

IMG_3582_edited-1

Like this! 🙂
8. Bake (uncovered) for 30-40 minutes, or until the inside of the chicken is cooked through and is no longer pink. Chicken should be cooked until the internal temperature is about 180 degrees.
9. Take the pan out of the oven and cover it with tin foil. Allow it to sit for 5 minutes then serve and enjoy!

Bacon Wrapped Chicken Roll Ups



Post a comment!

6 Comments

  1. 1
    Teresa
    February 10, 2015 at 3:59 am

    This looks delicious. It reminds me of a recipe a neighbor made for us when I had my first child many years ago. I’ve made it a few times, but not for a while. It uses whipped cream cheese with chives and onions for the filling and raw bacon that you precook a bit, then wrap and smear with a bit of mayo. Not low-cal, but yummy. I will have to try your version for Valentine’s Day.

  2. 2
    Stephanie McClung
    February 10, 2015 at 10:38 am

    Have you tried freezing this recipe??

  3. 3
    Judy
    February 10, 2015 at 10:58 am

    For pounding chicken, I also put it in a bag. I use a cast iron skillet or a heavy pot with a handle. A couple of pops with this and you are finished MUCH quicker.

  4. 4
    Pat
    February 10, 2015 at 11:00 am

    I have made this but used Italian panacea instead of bacon. It is thinner and lends itself beautifully to the delicate chicken taste. Yummy!

  5. 5
    Beverley
    February 10, 2015 at 11:41 am

    OMG…You’re killin’ me…looks so yummy….can’t wait to try…thanks for Sharing.

  6. 6
    Karen D
    February 10, 2015 at 1:21 pm

    How did you get the filling to stay in the chicken when baking? Every time I bake cheese in the filling in melts out into the pan…

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>