Bacon Wrapped Chicken Rolls

    1 hour 45 minutes

    This is a very easy to make and very delicious meal of pounded chicken breasts stuffed with cheese and rolled with bacon. Serve with salad.

    35 people made this

    Serves: 12 

    • 65g butter
    • 1 large onion, finely chopped
    • 250g button mushrooms, chopped
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 125g bread crumbs
    • 12 skinless, boneless chicken breast halves
    • 12 slices ham
    • 2 cups grated cheese
    • 24 slices bacon

    Preparation:1hour  ›  Cook:45min  ›  Ready in:1hour45min 

    1. Preheat oven to 190 degrees C.
    2. Heat butter in a frypan over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove frypan from heat and stir in the bread crumbs. Set aside.
    3. Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 5mm.
    4. Lay a flattened chicken breast out onto a work surface and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast and top with about 2 1/2 tablespoons of the cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll and secure with toothpicks. Place the rolls into a baking dish.
    5. Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. Remove the chicken rolls from the oven and place an oven rack about 15cm from the grill. Grill the rolls until the bacon is brown, 5 to 10 more minutes.

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    Reviews in English (73)


    YUMMMM!!!!! I have to say that we totally LOVED this chicken! I made a couple of changes tho :-) I always do... I scaled this recipe down to 6..well I used 3 whole chx breast and cut em in half then pounded them out and had 6 pcs. I used EVOO and 2T butter to saute my cremini mushrooms, onion and garlic in. After the mush turned soft, I added a lil (only a sm amt, bc the bacon will have alot of salt) S&P. I added about 2T heavy cream to the mush mix then about 2T (ish) It. brd. crumbs. I didn't shred anything...I used 1 lg garlic clove as well. I used sliced Havarti cheese. (slice BF ham, hav ch, mush mix, then put it on top of my thin chx brst and roll it.) I also used balsamic vinegar to brush on my chicken after I rolled added another depth of flavor. Absolutley use the bacon pcs on the chicken, bc OMG they are PHEONOMINAL!! Be sure to broil for 10 mins after cooking!!! I put my chx on a rack on a foil covered baking sheet...less mess. We LOVEDDDDD these...I made Easy Mushroom Rice from this site...if you want that to be awesome, also check out my review :-) Thanks sooooooooo much for sharing your awesome recipe, dude, you rock!  -  28 Sep 2010  (Review from Allrecipes USA and Canada)


    Due to lack of time I prepared this as more of a casserole and it was fabulous! I put one can of cream of mushroom on the bottom of a 13x9 pan, hammered out the chicken (salt and peppered) and placed on top of the cream of mushroom. Prepared the onions and mushrooms as suggested and placed on top of the chicken breasts. Covered with cheese and baked for 40 minutes @ 350. It was fabulous this way so I can imagine the original recipe is amazing as well. Will try the way it is written when time is permitting.  -  11 Oct 2010  (Review from Allrecipes USA and Canada)


    This recipe is very easy to make, and makes my kitchen smell absolutely delicious. Instead of flattening the chicken and rolling it, I stuffed the chicken with the ingredients. I also use crushed bran flakes instead of bread crumbs for a healthier version. DELICIOUS!  -  14 Sep 2010  (Review from Allrecipes USA and Canada)