These bacon-wrapped chicken rolls are everything a weeknight dinner should be — juicy, savory, and just a little bit indulgent. Tender chicken cutlets are filled with a creamy mushroom and cheese mixture, rolled up, and wrapped in smoky bacon before baking until golden. If you love cozy chicken dinners, try our Chicken Schnitzels with Tomato-Cheese Topping and Cutlets in Creamy Mushroom Sauce, and the USDA notes that chicken is a lean source of protein.
Ingredients
- 2 chicken breasts
- Lemon pepper
- 250 g mushrooms
- 2 garlic cloves
- Fresh herbs
- 100 g cream cheese
- 50 g hard cheese, grated
- 1 tbsp mayonnaise
- 4-6 strips smoked bacon
- Vegetable oil for frying
Instructions
- Slice the chicken breasts into thin cutlets, pound well, and season with salt and lemon pepper.
- For the filling: fry the mushrooms until done. Mix with the cream cheese, grated hard cheese, chopped herbs, minced garlic, and a little mayonnaise.
- Spread the filling over each cutlet and roll up. Wrap each roll in bacon.
- Bake at 165°C (330°F) for 40 minutes.
Tips
- Pound the cutlets evenly so they roll neatly and cook through at the same rate.
- Let the rolls rest for 5 minutes after baking so the filling sets and the bacon stays crisp.
- Swap the hard cheese for smoked cheese for an extra layer of flavor.
Nutrition
Per 100 g: 124.7 kcal, protein 21.1 g, fat 4.1 g, carbs 0.5 g.