Imagine tender chicken breast, pounded thin, rolled around a gooey mixture of shredded cheese, sautéed onion, and garlic—and then wrapped snugly in bacon. This chicken roll with bacon and cheese is simple yet elegant. After a quick sear to crisp the bacon, it bakes in the oven until juicy and flavorful. The melted cheese inside meets a satisfying crunch from the bacon exterior—a match made in culinary heaven.
Ideal for a cozy family dinner or a show-stopping appetizer, this dish pairs beautifully with creamy mashed potatoes or a crisp green salad. It’s fuss-free, mouth-watering, and guaranteed comfort food—ready in just under an hour.
Beat with a meat mallet. In a packet, it is more convenient to do this because the meat will not fly in different directions.
Chop the chicken fillets until very thin, almost translucent.
Cut the onion into small pieces.
Fry the onions in vegetable or butter oil until golden.
Fry the bacon on both sides few seconds in a dry frying pan. Do not add oil or overcook the bacon.
Finely chop or crush the garlic with a garlic press. Fry it in the bacon fat for a minute until it smells good.
Grate cheese on a coarse grater, and mix it with onion and garlic.
Place the cheese and onion mixture on the chicken chop. Do not put the stuffing on one edge, to finish wrapping at this place. The roulade will hold tighter this way.
Put the fried bacon on top.
And carefully wrap the roll. You can secure it with a wooden skewer or toothpick, but if the fillet is battered thinly enough, you won’t need them.
Fry a little on both sides in a frying pan.
And seal in a baking sack. Pierce in two or three places with a toothpick.
Preheat the oven to 180 degrees. And send the roll to bake for 30 minutes.
A tasty, juicy, tender, yet hearty dish is ready. It can be cooked in a regular frying pan, under a closed lid, in a sauce, or with a small amount of water. Also, delicious roulade will turn out delicious, cooked on the coals on the grill.
Hi! I am Alina, I have been passionate about cooking since childhood. I love experimenting in the kitchen and creating simple, tasty and healthy recipes, suitable for the whole family. I launched this site out of the desire to share with you my most beloved dishes and to inspire as many people as possible to cook with love.
Beat with a meat mallet. In a packet, it is more convenient to do this because the meat will not fly in different directions.
3
Chop the chicken fillets until very thin, almost translucent.
4
Cut the onion into small pieces.
5
Fry the onions in vegetable or butter oil until golden.
6
Fry the bacon on both sides few seconds in a dry frying pan. Do not add oil or overcook the bacon.
7
Finely chop or crush the garlic with a garlic press. Fry it in the bacon fat for a minute until it smells good.
8
Grate cheese on a coarse grater, and mix it with onion and garlic.
9
Place the cheese and onion mixture on the chicken chop. Do not put the stuffing on one edge, to finish wrapping at this place. The roulade will hold tighter this way.
10
Put the fried bacon on top.
11
And carefully wrap the roll. You can secure it with a wooden skewer or toothpick, but if the fillet is battered thinly enough, you won’t need them.
12
Fry a little on both sides in a frying pan.
13
And seal in a baking sack. Pierce in two or three places with a toothpick.
14
Preheat the oven to 180 degrees. And send the roll to bake for 30 minutes.
15
A tasty, juicy, tender, yet hearty dish is ready. It can be cooked in a regular frying pan, under a closed lid, in a sauce, or with a small amount of water. Also, delicious roulade will turn out delicious, cooked on the coals on the grill.
Hope you enjoyed cooking this recipe!
Please rate this recipe to help others find it.
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