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Chicken rolls with cheese and bacon. Chicken in bacon in the oven: recipes for holiday dishes Chicken fillet in bacon in the oven recipe

The combination of chicken and bacon is very successful. Bacon makes the dish especially juicy and gives it a special flavor. You can prepare chicken fillet in bacon according to different recipes. It can be simply fried or baked in the oven, stewed in sauce or grilled. We offer several recipe options.

It is best to use chilled chicken fillet to prepare this dish.

The prepared fillet is cut into smaller pieces or cut into chops, which are then rolled into rolls.

It is better to buy bacon for preparing this dish already cut into thin slices. It is used to wrap prepared fillet blanks. You can secure the bacon using toothpicks or cooking string.

Interesting Facts! Bacon is one of the most ancient processed meat products. It is known that the Chinese salted pork belly even 3000 years ago.

Chicken fillet in bacon, baked in the oven

Chicken fillet wrapped in bacon baked in the oven turns out incredibly tender.

350 gr. ;
100 gr. bacon;
1.5 teaspoons salt;
3-4 cloves of garlic;
5 tablespoons of sour cream;
1 teaspoon poultry spices.

Peel the garlic and finely chop it, or pass it through a press, mix with sour cream, and add a little salt.

Chicken fillet cut lengthwise into 2 or 3 parts. We beat each layer well. Place the chopped fillet pieces on a board, sprinkle with poultry spices and salt. And then grease with garlic and sour cream sauce. Wrap the fillet in an envelope, tucking it in on four sides so that the filling remains inside.

Now we wrap each fillet envelope with a thin long strip of bacon. Apply “rolls” of bacon with a slight overlap. Place the prepared semi-finished products in a mold lined with foil. Place the pan in a preheated oven and bake at 180 degrees for about 35-40 minutes.

Chicken fillet rolls wrapped in bacon

You can prepare chicken fillet rolls in bacon with the most with different fillings, we offer one of the recipe options.

200 gr. cream cheese;
2 pods of bell pepper, preferably red;
1 tablespoon chopped parsley leaves;
1 tablespoon finely chopped dill;
8 slices of raw smoked bacon;
salt, pepper to taste.

We cut the chicken fillet into 8 thin layers, that is, each fillet needs to be cut into four parts. Beat each part well with a hammer and rub with salt and pepper.

Peel the bell pepper from seeds and cut into small cubes. Mix chopped parsley and dill.

Take one piece of chicken fillet and spread it with a thin layer of cream cheese. Sprinkle with pepper cubes and mixed herbs. Roll the fillet into a tight roll. Then wrap each roll with a strip of bacon.

Read also: Pumpkin risotto – 9 recipes

Take a small baking dish and place the rolls tightly in it. If the rolls are not laid tightly, the bacon may unwind and fly off the rolls during baking. Bake the dish for about half an hour at 180 degrees. The bacon should be well fried, forming an appetizing crispy crust.

Chicken fillet in bacon, fried in a pan

This version of the dish is prepared without using an oven; the prepared fillet rolls are fried in a frying pan. We will use rice and cheese for the filling.

500 gr. chicken breasts;
70 gr. rice;
70 gr. hard cheese;
thin slices of raw smoked bacon (according to the number of rolls)
herbs, salt, spices to taste.

Wash and dry the chicken breasts. Then we cut them into layers according to thickness. From a small breast 2 layers come out, from a large breast you get 3 or even 4 pieces. Let's prepare as many strips of bacon as we have rolls, from 500 gr. fillet usually makes 6 rolls.

We beat each piece of fillet with a culinary hammer. Before beating the fillet, it is better to cover it with cling film. Place the resulting chops on a board, add salt and sprinkle with spices.

Advice! It is very convenient to use a ready-made spice mixture for chicken, but try to choose a seasoning with a natural composition.

Boil the rice until cooked, drain it in a colander and rinse cold water. Let the rice cool. Wash the greens, chop finely and mix with rice. Add finely grated cheese to this mixture.

Spread the prepared filling in a thin layer onto the fillet pieces, then wrap them in a tight roll. Wrap each roll in a strip of bacon. If the strips are narrow, then you can use 2 pieces per roll.

We place our rolls in the pan so that the free edge of the bacon is at the bottom. Add 100 ml of water and cook covered over low heat for half an hour. Then remove the lid, add heat, and fry the rolls on all sides until golden brown. Before serving, you can sprinkle the rolls with fresh chopped herbs.

Recipe with feta cheese

Let's prepare stuffed chicken fillet with feta cheese and tomatoes, it turns out a very satisfying and juicy dish.

100 gr. feta cheese;
1 tomato;
12 thin slices of bacon;
3 cloves of garlic;
salt, poultry spice mixture to taste.

We cut the chicken fillet in half according to thickness, we should get 6 thin layers. We beat each layer well with a culinary hammer so that its thickness is halved.

We peel the garlic and pass it through a press. Place the garlic in a small bowl, add the poultry spice mixture and salt, grind, adding 1-2 tablespoons of cold water. Cover the prepared fillet pieces with the resulting mixture and let them sit for room temperature 20-30 minutes. You can marinate the fillet for several hours, but in this case, place it in a sealed container in the refrigerator.

Cut the feta cheese into 6 equal wedges. We wash the tomato and also cut it into cubes, approximately the same size as the cheese.

Place a piece of feta and tomato on the wide part of each fillet, and wrap the fillet in a tight roll. Wrap each roll tightly with two strips of bacon. Place the prepared semi-finished products in a heat-resistant form (no need to grease the form). Bake at 1902 degrees for 20-30 minutes.

Read also: Chicken meatballs V cream sauce– 5 recipes

Chicken fillet wrapped in bacon in honey mustard sauce

A quick to prepare and impressive dish worthy of a holiday table - chicken fillet wrapped in bacon in honey mustard sauce.

500 gr. chicken fillet;
200 gr. sliced raw smoked bacon;
1 tablespoon soy sauce;
2 tablespoons of liquid honey;
1 tablespoon grain mustard;
1 tablespoon lemon juice;
salt and pepper.

Wash and dry the chicken fillet. Cut into narrow strips lengthwise. Salt and pepper the meat. Wrap each piece of fillet with a strip of bacon. Place the prepared semi-finished products on a baking sheet lined with foil or parchment.

Advice! If there is no liquid honey, but there is sugared honey, then you need to melt it before starting cooking. It is convenient to do this in the microwave, but you can use a water bath.

Step 1: Prepare the chicken.

So, let's start with the chicken. We wash the fillets under running water, dry them with kitchen towels or napkins and place them on a cutting board. Then we cover the meat with cling film, arm ourselves with a kitchen hammer and beat the chicken. There is no need to beat it too hard; it is enough that the thickness of the fillet is reduced to 1 cm.

Step 2: Prepare the garlic and herbs.

Peel the garlic and chop it into small pieces of arbitrary shape on a cutting board. Then divide the garlic with your hands into 4 approximately equal parts.
Any greens are suitable for this recipe, the main thing is that you like them to taste. Greens such as dill, parsley, green onions can be considered universal for our table. So, we rinse the selected greens under running water, shake them over the sink, place them on a cutting board and finely chop them with a sharp knife. Then again we divide it into 4 parts.

Step 3: Form chicken rolls.

Grease each broken piece with 1 tablespoon of cream cheese. By the way, it can be used from any brand and manufacturer, the main thing is that the product is natural.

Sprinkle the fillet with 1 part of chopped herbs and garlic, season with ground black pepper to taste. And after adding the filling to everything meat pieces, we begin to carefully wrap them.

It is better to wrap the chicken in a roll from a narrow edge.

Then sprinkle the resulting roll with salt, ground black pepper and wrap it in a layer of bacon.

At the end, we fasten everything with a toothpick and carefully place it in a baking dish. Wrap the remaining chicken pieces in the same way.

Step 4: Bake the dish.

Bake the dish in the oven at temperature 200 degrees during 35 - 40 minutes until fully prepared.

To make the bacon brown more, you can open the oven door slightly and raise the temperature to 210 degrees. Bake for a few minutes until desired crust forms.

Step 5: Serve the Bacon Wrapped Chicken Rolls.

Remove the finished dish from the oven and leave to cool for 5 - 7 minutes. Then we take out the toothpicks, place them on plates, and add any side dish, for example, vegetable salad, boiled pasta or mashed potatoes and serve to the table. Be sure to serve with a knife and fork.
Bon appetit!

You can add tomatoes to the filling, bell pepper, onion or cucumbers.

If you don’t like garlic, then you don’t have to add it to the dish, and to prevent the filling from seeming too simple, pineapples go well with cheese.

Together with ground black pepper, the taste of the chicken will be emphasized by spices such as thyme, basil, and marjoram.

Using a sharp knife, cut each fillet lengthwise. We end up with eight flat pieces chicken meat.

Then we beat off each layer on one side.

In order not to damage the integrity of the chicken meat, we beat it through the film. Season all chopped pieces with ground pepper and salt. If the integrity of the chicken fillet is damaged, do not worry, you can always get out of the situation and cook chicken nuggets.

Take a beaten layer of chicken fillet and put cheese seasoned with herbs on one side of it.

Roll it into a tight roll and wrap the resulting roll with a strip of bacon.

Grease a heat-resistant form with a layer of refined oil and place the cheese rolls in bacon. Sprinkle the laid rolls with ground pepper and bake at 190 degrees.

We determine readiness by the brownness of the bacon. You can turn the rolls over once so that the bacon browns evenly on all sides.

Chicken rolls with cheese and bacon are very filling, so it will be quite enough to accompany light vegetable salad

Chicken fillet is the most “convenient” part of the chicken to cook; you don’t need to spend a lot of time removing the bones (if needed for the recipe), removing the skin and removing other unnecessary elements. Well, unless the tendon can be cut out. Unfortunately, due to its “low-fat” content, the finished fillet (boiled, baked, fried) often turns out dry. There is a way out - either eat the meat right away, as they say, “in the heat of the moment,” or come up with options on how to further enrich the fillet with fat or juice from other foods (vegetables, fruits). Chicken fillet in bacon is one of the win-win options when the meat turns out incredibly juicy and aromatic.

The list of ingredients for cooking chicken fillet in bacon in the oven is not long at all.

For chicken rolls, you can make an improvised filling - mix sour cream and finely chopped garlic, mix. You don’t have to chop the garlic, but pass it through a special press (“garlic press” in popular parlance).

Cut the chicken fillet into layers; for this it is better to take the sharpest knife in the house. Then beat each piece on both sides with a culinary hammer or a regular glass.

Place the fillet on a plate, season with salt and pepper, and spread with sour cream and garlic sauce.

Roll the fillet into a roll. Place a long strip of bacon next to it and wrap the roll in it. You want the bacon “rolls” to overlap. Bacon can be unsalted or raw-cured - in different cases the taste of the finished dish will differ significantly.

Cover the baking dish with foil, you can grease it with oil. Place the prepared rolls and place in a preheated oven.

Bake chicken fillet in bacon in the oven at 180 degrees for 30-35 minutes. Bake, covered with foil or a lid, for the first 15 minutes, then allow the bacon to brown and crisp.

Serve the rolls hot or warm, with sauces, side dishes, herbs, and vegetables.

Mustard goes great with bacon-wrapped fillet.

Bon appetit!

Chicken rolls in bacon - option hot snack, which is easy to prepare, convenient to eat and vary depending on personal preferences. Juicy and appetizing chicken breast does not dry out in the oven due to the fat rendered from the bacon, and is also imbued with its dizzying aroma.

Thanks to this, the inside of the rolls remains very tender, soft and juicy. The dish can be served with a side dish, or it can be presented as an appetizer and served with sauce. Chicken rolls look very elegant, so they are ideal for a holiday table.

Chicken rolls wrapped in bacon and cheese

Ingredients:

chicken fillet - 2 pcs.;
hard cheese - 4 slices;
sweet pepper - 1 pc.;
bacon - 4 slices.

Cooking method:

Carefully cut the chicken fillet with a knife like a book, then beat it on both sides and in the center so as to obtain a layer of approximately the same thickness. Season the chicken with salt and pepper, and place a couple of slices of cheese and bell pepper in the cut.
Roll the chicken chops into a roll, wrap them with slices of bacon and secure the bacon with toothpicks or skewers. We put chicken rolls onto a parchment-lined baking sheet. There is no need to grease the parchment itself, since the fat rendered from the bacon will be quite enough.
Bake the cheese rolls in an oven preheated to 180°C for half an hour. Before removing the chicken from the oven, leave it under the grill for 2 minutes to ensure an even golden brown crust.

Chicken rolls wrapped in bacon

Nourishing, juicy, appetizing and very tasty - this is how chicken rolls in bacon turn out. And it won’t be too difficult to prepare them, except that you have to wrap them nicely in bacon meatloaf, but if you try, even a novice cook can cope with this task. But the result will please everyone without exception, so this dish can be easily served even on a holiday table.

Ingredients:

Chicken fillet 4 pcs
Bacon 4 pcs
Cream cheese 4 tbsp. spoons
Garlic 2 cloves or to taste
Greens to taste
Ground black pepper to taste
Salt to taste

Cooking method:

So, let's start with the chicken. We wash the fillets under running water, dry them with kitchen towels or napkins and place them on a cutting board.
Then we cover the meat with cling film, arm ourselves with a kitchen hammer and beat the chicken. There is no need to beat it too hard; it is enough that the thickness of the fillet is reduced to 1 cm.
Peel the garlic and chop it into small pieces of arbitrary shape on a cutting board. Then divide the garlic with your hands into 4 approximately equal parts.
Any greens are suitable for this recipe, the main thing is that you like them to taste. Greens such as dill, parsley, green onions can be considered universal for our table.
So, we rinse the selected greens under running water, shake them over the sink, place them on a cutting board and finely chop them with a sharp knife. Then again we divide it into 4 parts.
Grease each broken piece with 1 tablespoon of cream cheese. By the way, it can be used from any brand and manufacturer, the main thing is that the product is natural.
Sprinkle the fillet with 1 part of chopped herbs and garlic, season with ground black pepper to taste. And after we have added the filling to all the meat pieces, we begin to carefully wrap them.
It is better to wrap the chicken in a roll from a narrow edge.
Then sprinkle the resulting roll with salt, ground black pepper and wrap it in a layer of bacon.
At the end, we fasten everything with a toothpick and carefully place it in a baking dish. Wrap the remaining chicken pieces in the same way.
Bake the dish in the oven at 200 degrees for 35 - 40 minutes until fully cooked.
To make the bacon brown more, you can open the oven door slightly and raise the temperature to 210 degrees. Bake for a few minutes until desired crust forms.
Remove the finished dish from the oven and leave to cool for 5 - 7 minutes. Then we take out the toothpicks, place them on plates, add any side dish, for example, vegetable salad, boiled pasta or mashed potatoes and serve. Be sure to serve with a knife and fork.

Chicken rolls wrapped in bacon

Ingredients:

2 chicken breasts or cleaned fillets,
1 box curd cheese Almette creamy (any other can be used),
2 small red bell peppers,
1 heaped tablespoon of finely chopped parsley,
1 heaped tablespoon of finely chopped dill,
8 strips of raw smoked bacon,
salt and black pepper to taste.

Cooking method:

Using a sharp knife, cut each half of the chicken fillet lengthwise into two pieces of plastic. If you try, you can do three, then the rolls will turn out smaller and more neat. The fillet pieces need to be beaten a little and salt and pepper to taste. Spread the chicken fillet with a thin layer of cream cheese.
Wash the peppers, clean them and cut them into small cubes. Sprinkle each fillet with pepper cubes and a pinch of chopped herbs and roll into a tight roll.
Then wrap each roll with a strip of bacon. Preheat the oven to 180 degrees. Lightly grease the baking dish vegetable oil and place the rolls in it (it’s better to take a shape so that the meat lies more tightly).
Place the mold in the preheated oven for 30 minutes in top-bottom mode without blowing. 5 minutes before it’s ready, you can turn on the grill, then you’ll get a crispy crust. Garnish for the rolls - to your taste, you can have a vegetable salad.

The recipe is a good idea. The dryness of the chicken is compensated by the juicy bacon, which also gives an amazing smoky aroma. And the fillings can be very different - any cheese, hard cheese (then you just need to grate it), any greens, mushrooms, tomatoes, sun-dried tomatoes are excellent, nuts, dried apricots, prunes. And since it is very tasty and very quick and simple, the dish is quite suitable for entertaining guests.

Chicken roll wrapped in bacon

Ingredients:

Marinade 6 tbsp. water
0.5 tbsp. salt
0.5 tbsp. Sahara
5 sprigs thyme
1 sprig of sage
Turkey 2 boneless turkey breasts (weighing 900 g each)
2 tbsp. l. butter
1 large shallot, minced
1 tbsp. l. chopped sage
1 tsp. chopped thyme
0.5 tsp. red chili flakes
1 ripe but fairly firm pear
2 tbsp. l. finely chopped walnuts
1 tbsp. bread crumbs
0.5 tbsp. chicken broth
6 thinly sliced bacon
1 tsp. paprika
2 tbsp. l. vegetable oil

Cooking method:

Start by preparing the marinade. In a large bowl, combine all ingredients and stir until salt and sugar dissolve. Place the turkey breasts in the brine, making sure they are completely covered. Refrigerate for at least 1 hour or overnight.
Melt butter in a large skillet over medium heat. Add shallots, sage, thyme, chili flakes and a pinch of salt; fry for 5 minutes. Turn the heat down to medium. Add the pear, spreading evenly into one layer. Let cook for 2 minutes without disturbing.
Stir and cook for another 1 minute, then remove from heat. Transfer the mixture to a bowl and add the walnuts, bread crumbs and chicken bouillon. Stir and season with salt and pepper to taste. Let cool. Remove the breasts from the marinade and pat dry.
Cut the breasts into two equal parts horizontally, leaving about 1 cm uncut on one side so that the breast can be opened like a book. Sprinkle with salt and pepper to taste. Place a large piece of cling film on a clean cutting board. Place 3 pieces of bacon parallel, 1cm apart, on top of the cling film.
Place one of the breasts, cut side up, lengthwise on top of the bacon. Spoon half the stuffing onto one breast half, top with the other half, then wrap the bacon tightly around it. Make sure the bacon strips fit snugly around the turkey. Sprinkle the outside of the bacon with paprika. Wrap tightly in cling film and tuck the ends in so the breast retains its shape.
Do the same with the remaining bacon, turkey and stuffing. Transfer the breasts to a tray and refrigerate for at least 1 hour. Remove the breasts from the refrigerator 30 minutes before you bake them. Remove the plastic wrap and use 3 pieces of meat twine to tie the twine over the center of the three strips of bacon to help the breast maintain its shape when grilling.
Preheat the oven to 190°C. Heat a large skillet over medium-high heat and add 1 tbsp. l. vegetable oil. Place one of the breasts, knotted side down, in the pan and cook until the bacon is lightly crisped and the turkey is cooked through, about 4 minutes per side.
Transfer the breast to a baking sheet. Fry remaining turkey breast with 1 tbsp. l. vegetable oil and also transfer it to a baking sheet. Place the roasting pan in the oven and cook until the turkey is cooked through and the internal temperature reaches 160°F (70°C) (measured with a meat thermometer), about 60 minutes.
Remove the turkey from the oven to a cutting board and let rest for 15 minutes before carving. Trim the twine, slice the breasts, arrange on a serving platter and serve.

Chicken rolls wrapped in bacon

Ingredients:

Chicken fillet (breasts) - 5 pcs.
Bacon (thin strips) - 5 pcs.
Cheese (Dutch, Russian, etc.) - 100-150 g
Garlic - 2-3 cloves
Greens (any) (dill, parsley, etc.) - to taste
Salt - to taste
Ground pepper - to taste
Spices (thyme, basil, marjoram) (optional) - to taste
Vegetable oil (I used chicken fat) for greasing the mold - 1-2 tbsp.
Potatoes - 2-3 pcs.
Carrots - 2-3 pcs.
Zucchini - 1-2 pcs.
Onions - 1-2 pcs.

Cooking method:

Wash the chicken fillet and dry with a paper towel. If the fillet is thick, cut it so that the thickness is about 1 cm. Beat off the fillet pieces, but without fanaticism. Add a little salt.
Wash your favorite greens well, dry with a paper towel and finely chop. (I used dried dill, green onions, parsley and celery stalks.) Grate or finely chop the garlic. Mix greens with garlic.
Grate the cheese on a fine grater (better). (I use Dutch or Russian cheese. You can use any cheese with a mild flavor.)
Make a vegetable “pillow”. Cut potatoes, carrots, zucchini into circles. Grease the latka (baking dish) with vegetable oil or fat. Line the bottom of the mold with vegetable circles.
First put grated cheese on the pieces of chopped fillet, then chopped herbs and garlic. If you like, you can season with pepper and spices (thyme, basil, and marjoram go well with chicken).
After we have spread all the filling onto the chicken fillet, we begin to carefully wrap it. It is better to wrap the chicken in a roll from a narrow edge. Then the resulting rolls need to be wrapped in a strip of bacon and secured with a toothpick. Place the rolls in a patch on a vegetable “pillow”.
Bake chicken rolls in bacon in a preheated oven at 180-200 degrees until fully cooked (about 45 minutes). (I needed about 60 minutes, baking time depends on the characteristics of the oven, you can start checking readiness after 30-40 minutes.)
To brown the bacon more, you can increase the temperature to 210-220 degrees and open the oven door slightly. Bake for a few minutes until desired crust forms.
Remove the finished dish from the oven and leave for 5-7 minutes. Remove the toothpicks and place the bacon wrapped chicken tenders on plates. Add a vegetable “pillow” as a side dish. A vegetable salad is also very good. That's all.

Delicious chicken rolls wrapped in bacon

A delicious appetizer in the form of chicken rolls wrapped in bacon will grace your table if you use our recipe. The cheese will add creaminess and the bell pepper will add freshness. Very appetizing and beautiful!

Ingredients:

chicken breasts or peeled fillets – 2 pcs.
cottage cheese cream cheese, for example “Almette” – 1 box
red bell pepper – 1-2 pcs.
finely chopped parsley - 1 tbsp. l. with a slide
finely chopped dill - 1 tbsp. l. with a slide
raw smoked or fresh bacon - 8 pieces
salt and black pepper - to taste

Cooking method:

Using a sharp knife, cut each half of chicken fillet lengthwise into 2 pieces.
Beat the fillet pieces a little, add salt and pepper to taste.
Then coat the chicken fillet with a thin layer of cream cheese.
Wash the pepper, peel it and cut it into small cubes.
Then sprinkle each fillet with pepper cubes and a pinch of chopped herbs and roll into a tight roll.
Next, wrap each roll with a strip of bacon.
Preheat the oven to 180 degrees.
Lightly grease the baking dish with refined vegetable oil and place the rolls in it (it is better to take a form so that the meat lies more densely).
Place the pan with chicken rolls in the preheated oven for 30 minutes.
Delicious chicken rolls wrapped in bacon are ready.

Chicken rolls wrapped in bacon

Delicious aromatic rolls with interesting filling. Instead of chicken fillet, you can use turkey fillet. Combination minced chicken and prunes with nuts are just perfect! I highly recommend trying it!

Ingredients:

minced chicken 300 g
raw smoked bacon 100 g
bun 60 g
milk 70 ml
salt (to taste) 1/2 tsp.
ground black pepper 1 pinch(es)
for filling: prunes 100 g
walnuts 50 g

Cooking method:

Pass the fillet through a meat grinder, soak the bun in milk for 10-15 minutes, then squeeze and mix with minced meat, salt and pepper.
Let's prepare the filling. Walnuts chop, finely chop prunes, mix nuts and prunes.
Form the minced meat into a flat cake (it’s convenient to work with wet hands), put a little filling in the middle of the flat cake and form a cutlet.
Wrap each cutlet in a strip of bacon and place the rolls in a baking dish. Place in the oven and bake at 180 degrees for 40–45 minutes.

Chicken rolls in bacon with pear

Ingredients:

chicken fillet - 500 g
cheese - 100 g
pear - 1 pc.
bacon - 12 strips
ground pepper

Cooking method:

Usually, on a day off, you want to cook something tasty and not quite everyday for lunch, and so as not to waste a lot of time, it’s a day off after all.
This recipe for chicken rolls wrapped in bacon and cheese is just for such an occasion. Bacon helps keep the chicken fillet juicy, and soft cheese and fruity taste perfectly complement the taste of chicken meat.
You will spend 20 minutes on preparation and in the oven, plus a salad or sauce of your choice and your Sunday dish is ready.
Cut each fillet lengthwise into two parts. Lightly beat each piece of fillet with a hammer on both sides.
Season the chopped chicken fillet plates with salt and pepper. Cut the cheese into cubes. Cut the pear into small cubes.
Pear is not a necessary ingredient in the recipe, but it adds juiciness and an extra sweet taste.
Place the sliced cheese and pear on the beaten chicken fillet plates. Wrap the chicken meat in a roll, covering the sides so that the cheese does not leak out.
Wrap chicken rolls in strips of bacon. It is advisable to buy bacon already cut into strips.
You will need three to four strips of bacon per roll. This depends on the length and width of the bacon strips and the size of the chicken roll.
Place rolls wrapped in bacon in a baking dish. Cover the pan with foil.
Cook the rolls for 20-30 minutes (until done) then remove the foil and bake the rolls in bacon and cheese until golden brown.
Cut the Bacon Cheese Wrapped Chicken Rolls into bite-size pieces and serve with salad or dressing.

Delicious chicken rolls wrapped in bacon

I suggest you prepare these delicious chicken rolls for... festive table, a recipe proven by practice, I promise that you will cook it more than once in the future.

Ingredients:

chicken fillet - two pieces;
bacon - 150-180 grams;
cheese (Cheddar) - 50 grams;
chicken egg - 2 pieces;
dill and parsley - according to preference;
garlic - 2-3 cloves;
sour cream - 2 tablespoons;
ready mustard - 1 tablespoon;
ground paprika - one teaspoon;
ground black pepper and salt - to taste.

Cooking method:

Rinse chilled chicken fillet in cold water and dry on a kitchen towel. Then cut into thin slices and beat with a wooden mallet, being careful not to damage the outer surface of the pulp.
Now sprinkle the beaten surface with spices: ground black pepper, paprika and salt.
To stuff chicken fillet, prepare the filling from grated cheese and eggs with the addition of chopped garlic, chopped fresh herbs, mustard and sour cream.
Apply minced meat to the prepared fillet and roll into a roll, and then wrap each roll with neatly sliced bacon. Approximately one semi-finished product requires three strips of bacon.

Chicken rolls in bacon with avocado

Chicken rolls with avocado can be considered a gourmet snack, so read the description carefully and prepare for the holiday, any meal and any time.

Ingredients:

chicken breast - 4 pieces;
bacon - 10-12 strips;

For the guacamole:

avocado - one fruit;
cilantro or parsley - 1 bunch;
lime juice - from 1/2 fruit;
kosher salt - 1/4 teaspoon;
tomato - 1 piece;
jarapeno - half a pod;
salt and black pepper - at your discretion.

Cooking method:

First you should chicken breast remove from the bone, and then cut each fillet into two parts. Gently beat on one side.
Season each piece lightly with salt and pepper.
Place sliced avocado in a medium bowl. It is good that it is ripe; if it is tart, then let it sit for several days, after which it will develop a completely different taste.
Add tomato, jalapeno, cilantro, lime juice, salt and pepper. Stir until completely combined. Set aside.
Now divide the guacamole mixture evenly and add portions of chicken fillet. Wrap each shaped roll tightly with bacon strips.
Heat a large heavy skillet on the stove. Then place the rolls and fry until slightly crispy, and then put them in a preheated oven and cook until done.
Remove from the oven, cool, and then cut into pieces. Chicken rolls in bacon with avocado
The results are chicken tenders inside and out with crispy bacon.

Chicken rolls in bacon with potatoes

Sometimes these delicious and unusual rolls are called “Paradise in a hut”, it’s clear that the filling is warm and cozy, but for us it’s tasty and appetizing. You always want to eat this dish on holidays and on weekdays!

Ingredients:

fillet (chicken) - 800-900 grams;
adjika with horseradish and garlic - 2 tablespoons;
potatoes - 4 tubers;
sour cream (fat) - 250 grams;
dill greens - 2 bunches.

Cooking method:

Beat the chicken fillet until thin, but without any holes.
Peel the potatoes, rinse and cut into strips. Place in an enamel bowl, add salt and pour boiling water. After 15 minutes, drain the water and place the straws on a kitchen towel to remove excess moisture. Read more:
Mix adjika with sour cream, ground pepper, mix everything effectively, and then coat all portioned pieces of fillet with a silicone brush. Sprinkle chopped fresh dill on top and set aside for 20 minutes to soak.
Place potato strips at the beginning of the edge of the fillet and roll into a roll, and then wrap in chopped bacon strips. To prevent the rolls from unrolling and keep their shape beautifully, you can pin them together with wooden toothpicks.
Finally, place the semi-finished products on a greased baking sheet or frying pan and bake for one hour.

This is interesting: