Golden Bacon Wrapped Chicken Rolls Recipes

BACON ROLL APPETIZERS

Steps:

• Cut crusts off bread slices and then cut all slices in half.
• Cut all slices of bacon into thirds.
• Spread all of the crustless bread halves with cream of mushroom soup. Take 1/3 of slice of bacon and lay the bread slice on top of it, and roll up. Secure with a toothpick. Place on cookie sheet (that has lip on it) Continue until all bread is used up.
• You can freeze them at this point or bake in the oven on 425 degrees until browned--approximately 20 minutes (turn 1/2 way through baking). (Do not broil as the bread will burn before the bacon is sufficiently cooked).
• Note: If you freeze them, you don't have to defrost them before cooking.

BACON CHICKEN ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks., Place in a greased 13x9-in. baking dish. Bake until a thermometer reads 165°, 35-40 minutes. Discard toothpicks.

BACON WRAPPED CHICKEN ROLLS

Steps:

• Preheat oven to 375 (F).
• Pound chicken to 1/2-inch thickness between two pieces of plastic wrap or wax paper
• Spread cream cheese on chicken.
• Sprinkle chives over cream cheese.
• Roll up to enclose filling.
• Sprinkle with pepper.
• Wrap with bacon (two slices on each roll).
• Place rolls seam side down in a baking dish, and bake for 35 minutes.
• Mix melted butter and breadcrumbs in a bowl.
• Preheat broiler.
• Broil rolls for 3 minutes on each side to crisp bacon.
• Sprinkle crumb mixture over rolls.
• Top with paprika (or spice of your choice).

GOLDEN BACON WRAPPED CHICKEN ROLLS

Steps:

• 1. Preheat oven to 350.
• 2. Debone chicken breasts. Pound chicken breasts down to about 1/4 inch thick. Discard bones. Keep skin intact over breast. Cut off and discard extraneous skin and fat.
• 3. Make filling: Combine cream cheese, garlic, thyme and parsley until well mixed.
• 4. Dry off meat side of chicken as to hold the filling. sometimes you just have to use your fingers to spread. Spread filling generously on the meat side of the flattened chicken breasts.
• 5. Roll up chicken breasts and shape into nice cylinder shapes, keeping the skin surrounding the roll. (you may have to roll up the chicken and then surround the roll with the skin). Wrap bacon slice around the chicken roll. I cut the bacon down to a few inches and stretch a bit over the roll so it cooks well. I have it just meet ends underneath the roll.
• 6. Brush with any kind of fruit marmelade you like. I usually use Orange. But any fruit marmalade works.
• 7. Bake at 350 for about 30-40 mins. You can continue basting with marmalade to creat a more glazed and browned roll. Make sure bacon is cooked before taking out of oven. Drizzle the sauce from the baking dish on top of the rolls and garnish with parsley.
• 8. NOTE: while cooking, a lot of the filling will escape the chicken rolls. That's great!! It has already seasoned your chicken and kept it moist. The filling that seeps out is a great sauce to drizzle over the chicken when serving!