Bacon Wrapped Chicken Rolls

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"Originally, this was a friend's recipe, and it won a contest we hosted at a site I used to moderate. Since then I've adapted it to better suit our taste and dietary requirements. Surprisingly, these are really very good eaten cold the next day, although warm is better. I've found the easiest way to spread the cream cheese is with wet fingers, otherwise it tends to slide on the chicken instead of spreading."

Original is 6 servings


  • Serving Size: 1 (267.2 g)
  • Calories 264.5
  • Total Fat - 20 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 44.9 mg
  • Sodium - 551.5 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.3 g
  • Protein - 10.9 g
  • Calcium - 217.5 mg
  • Iron - 2.2 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Preheat oven to 375F.

Step 2

Lay chicken breast halves between two pieces of plastic wrap and pound to 1/2-inch thickness.

Step 3

Divide cream cheese evenly among chicken breast halves and spread to cover surface. Sprinkle chives on cream cheese.

Step 4

Roll breasts from one short end to enclose cream cheese and chives.

Step 5

Sprinkle rolls with pepper, and wrap each using two pieces of bacon to seal rolls.

Step 6

Place rolls seam side down in a baking dish, sprinkle with paprika and bake for 35 minutes.

Step 7

Preheat broiler; place chicken under broiler for 3-5 minutes on each side to crisp bacon.

Step 8

Optional: If using, combine melted butter and bread crumbs. Sprinkle over top of rolls just prior to serving.


No special items needed.

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