Cream Cheese and Bacon Chicken Rolls

Here is a recipe I tried Sunday night – Cream Cheese and Bacon Chicken Rolls! This was my first time attempting any type of “stuffed” meat entrees, and I was a little surprised by how much I liked the end result.

Enjoy a delicious dinner with this Cream Cheese and Bacon Chicken Roll! A fabulous crispy outside makes it even better! {The Love Nerds}

I have always been intimidated by “stuffed” recipes. I can’t really explain why except that it seems tricky to make the perfect cut that gives you enough room to stuff without cutting all the way through. Then, there is the process of keeping it all together. Now, this might seem easy to you. Perfect! To me it just seemed hard, but I do love the amazing flavors of stuffed recipes.

Instead, I made “stuffed” chicken by using thin chicken breasts and rolling them up with the stuffing, a similar process with Lasagna Roll Ups. It is an easy process, especially if you don’t worry too much about perfection. This recipes has a TON of amazing flavors – I mean, bacon and cream cheese are amazing – so you should only concern yourself with making sure the chicken cooks all the way through.

Enjoy a delicious dinner with this Cream Cheese and Bacon Chicken Roll! A fabulous crispy outside makes it even better! {The Love Nerds}

Cream Cheese and Bacon Chicken Rolls
Recipe type: Main
  • 4-6 thin boneless, skinless chicken breasts
  • Stuffing:
  • 6-8 ounces softened cream cheese (I used Chives and Onion cream cheese for a little extra flavor)
  • 1 tablespoon of minced onion
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon of garlic powder
  • 1 teaspoon of pepper
  • 2 teaspoons of lemon juice
  • 4 Pieces of cooked and chopped Bacon
  • Coating:
  • ¼ cup flour
  • 1 egg, beaten
  • ½ cup corn flake crumbs
  1. Pre-heat oven to 350.
  2. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
  3. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
  4. Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you can use toothpicks to keep the roll together. (I realized as making this that we don't own any toothpicks.)
  5. Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs.
  6. Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides.
  7. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run

NOTE 1: You don’t want to soak the roll in the egg, but you need it coated enough to hold the corn flakes.
NOTE 2: Make sure to really crush the corn flakes. It is more likely for smaller pieces to stick to the roll better.

Enjoy a delicious dinner with this Cream Cheese and Bacon Chicken Roll! A fabulous crispy outside makes it even better! {The Love Nerds}

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  1. Mary Samson says

    Years ago a wise woman told me that the streets of Heaven were paved with gold, but the avenues were cream cheese. I’d be willing to bet that the sidewalks are bacon…..

  2. Dave Plante says

    Made this recipe last night – wonderful filling. We’ll probably serve this as a dip in the future.
    Funny thing, I make many dishes that are pounded out and stuffed with something (chicken, pork, veal, etc.), and use twine or toothpicks to secure. But last night, I was very gentle, rolled them up, did my rolling and dipping and placed them seam side down in a frying pan. After frying, transferred to a baking dish. They all held together without twine or toothpicks. If I can help it, no more toothpicks for this guy.

    • says

      I never thought about using the filling as a dip but I bet it would be amazing! I try really hard to not use anything with my roll ups. Sometimes I am immensely successful… sometimes not so much! I think the amount of filling can make a big difference so I try not to overstuff.

  3. Hannah says

    I always flatten my chicken breasts, stuff them, and then roll them up because I think it makes them more tender :) These are awesome!!

  4. Rita Lee says

    So I made these for dinner last night, subbed Panko for corn flakes and they were DELISIOUS! Thanks for the recipe.

  5. Kezz18 says

    This is sensational, thank you for sharing….I do a proscuitto wrapped cream cheese stuffed chicken breast & it’s so easy. Using a small knife you cut a small pocket into the breast on the thick side but don’t go all the way through & stuff the cream cheese mixed with whatever you wish into the pocket. I lay 2 slices of proscuitto overlapping on a board, place the breast on top & then wrap the proscuitto firmly around it to cover the chicken & hold it all together….brown in a oven proof frypan in a small amount of oil & then into a 180°C oven for 20 mins….

  6. Emily says

    Great idea to use the Chive & Onion cream cheese. I think I may try these, sans bacon, one day! Thanks so much for linking up with this week’s Whip it Up Wednesday linky party!

  7. says

    Anything with cream cheese has my vote! :-) I don’t generally stuff chicken breasts either, but every once in a while, it’s fun to try something new!

    • lovenerdmaggie says

      I found that doing the rolls was much easier than attempting to stuff them. It might be an illusion though. 😉 Thank you so much for stopping by, Kristen!

  8. The Shady Porch says

    Looks good and the recipe looks easy enough for a weeknight dinner! I love sharing recipes at
    the Shady Porch and would like to invite to share yours at the Rock
    ‘N Share
    party too! Blessings, D

    • lovenerdmaggie says

      I made it on a weeknight, which is always a good test for a recipe! Thanks for the party invite. I added this recipe to the party and have connected with you on Facebook, Google+ and Twitter. I would love it if you would do the same!

    • thelovenerds says

      I am glad you are in the same camp as me, Emily! I can’t imagine many things better than cream cheese and bacon together.

  9. homemaidsimple says

    These look absolutely yummy! Anytime I “stuff” chicken, it’s really just rolled. My favorite is my chicken cordon bleu recipe.
    I would love if you shared this on my Foodie Friday party

    • thelovenerds says

      Thank you so much for stopping by! I just linked up to Foodie Friday and have connected with you on Bloglovin’, Facebook, and Twitter. I would love if you would do the same.


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