Cream Cheese and Bacon Chicken Rolls is an easy stuffed chicken recipe filled with two of my very favorite things!
I can’t really explain why except that maybe it’s because my mother never made any stuffed meat recipes and it seemed a little 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 so your stuffed chicken actually stays stuffed. Now, this might seem easy to you. Perfect! I didn’t find myself in the same camp.
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 dinner recipes has a lot of my favorite flavors. I mean, anything with bacon and cream cheese are winners in my opinion! Plus you have some onion, garlic, Italian Seasoning and pepper to round out the spices and flavor combination.
- 5-6 thin boneless skinless chicken breasts
- 6-8 ounces softened cream cheese I used Chives and Onion cream cheese for a little extra flavor
- 1 tbsp of minced onion
- 1 tbsp Italian Seasoning
- 1 tbsp of garlic powder
- 1 tsp of pepper
- 2 tsp of lemon juice
- 6 pieces of bacon cooked and chopped
- 1/4 cup flour
- 1 egg beaten
- 3/4 cup corn flake crumbled well
Pre-heat oven to 350.
In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
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.)
Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs.
Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides.
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.
If you like this recipe, you may enjoy these other Dinner Ideas!