Chicken Rolled in Bacon
Chicken breasts are flattened, filled with herb cream cheese, wrapped in bacon strips, and baked until crisp.
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large breasts) 450 g
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup spreadable herb and garlic cream cheese 115 g
- 8 slices raw bacon
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with a little cooking oil or nonstick spray.
- Cut the chicken breasts in half horizontally to make four thinner cutlets.
- Place the chicken pieces between two sheets of plastic wrap. Pound them with a meat mallet or a rolling pin until they are an even 1/2-inch (1.25 cm) thick.
- Season both sides of the flattened chicken with the kosher salt and black pepper.
- Spread about 2 tablespoons of the herb and garlic cream cheese evenly over one side of each chicken piece.
- Roll up each chicken breast tightly, starting from the narrower end.
- Wrap 2 slices of bacon around each chicken roll. Place them seam side down in the prepared baking dish so the bacon stays in place.
- Bake uncovered for 35 to 40 minutes. The chicken is done when a meat thermometer inserted into the center reaches a safe internal temperature of 165°F (74°C).
- If you want crispier bacon, turn on the broiler for 3 to 5 minutes at the end of cooking. Watch closely so the bacon does not burn.
Notes
Food safety reminder: Always use a meat thermometer to ensure the thickest part of the poultry reaches a safe internal temperature of 165°F (74°C).
You can use plain cream cheese mixed with a minced garlic clove and a pinch of dried herbs if you do not have the pre-mixed spread.
Thin-cut bacon works better than thick-cut bacon for this recipe because it crisps up faster in the oven.