This Bacon-Wrapped Cheese-Stuffed Chicken features tender chicken fillets enveloped around a creamy cheese and sour cream filling, seasoned with paprika and fresh parsley, then wrapped in smoky bacon. Paired with a crisp cucumber-spinach salad drizzled in lemon-olive oil dressing and a tangy soy-garlic mayonnaise sauce, it’s a complete, vibrant meal. Elegant enough for entertaining yet straightforward for weeknight dinners, each component can be prepped ahead for stress-free assembly and minimal cleanup.
Cooking Time
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Prep Time: 20 minutes
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Cooking Time: 35 minutes
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Total Time: 55 minutes
Ingredients
For the Stuffed Chicken:
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500–600 g (1.1–1.3 lb) chicken fillets, butterflied
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200 g (7 oz) cheese (mozzarella, cheddar, or your choice), shredded
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1 large egg, beaten
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1 Tbsp sour cream
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2 Tbsp fresh parsley, finely chopped
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1 tsp paprika
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Salt and freshly ground black pepper, to taste
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6–8 rashers bacon (enough to wrap each fillet)
For the Fresh Green Salad:
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1 large cucumber, thinly sliced
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2 cups mixed salad greens (lettuce, spinach leaves)
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1 cup fresh spinach, roughly chopped
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12–15 cherry tomatoes, halved
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Juice of ½ lemon
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2 Tbsp extra-virgin olive oil
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Salt and pepper, to taste
For the Soy-Garlic Mayo Sauce:
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2 Tbsp mayonnaise
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1 Tbsp soy sauce
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1 garlic clove, minced
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1 Tbsp fresh parsley, chopped
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat to 200 °C (390 °F). Line a baking sheet with parchment paper or lightly grease. -
Prepare the Cheese Filling
In a bowl, whisk the beaten egg with sour cream, parsley, paprika, salt, and pepper. Stir in the shredded cheese until evenly coated. -
Butterfly & Season the Chicken
Lay each chicken fillet flat and, using a sharp knife, cut horizontally to open like a book. Season inside and out with salt and pepper. -
Stuff and Roll
Spoon an even layer of the cheese mixture onto each fillet. Roll up tightly and secure with toothpicks if needed. -
Wrap in Bacon
Wrap each roll with 1–2 bacon rashers, overlapping slightly to cover the seam. Place seam-side down on the prepared baking sheet. -
Bake the Chicken
Bake for 25–30 minutes, or until bacon is crisp and chicken reaches an internal temperature of 75 °C (165 °F). For extra crispness, broil for 2–3 minutes at the end. -
Assemble the Salad
In a large bowl, combine cucumber slices, salad greens, spinach, and cherry tomatoes. Drizzle with lemon juice and olive oil; season with salt and pepper. Toss gently to coat. -
Make the Sauce
In a small bowl, whisk together mayonnaise, soy sauce, minced garlic, and parsley until smooth. Adjust seasoning to taste. -
Serve
Slice chicken rolls on the diagonal. Arrange on plates alongside the fresh green salad. Drizzle or serve the soy-garlic mayo sauce on the side for dipping.
Nutritional Information
(Per serving; serves 4)
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Calories: 520 kcal
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Protein: 38 g
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Carbohydrates: 6 g
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Dietary Fiber: 1 g
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Sugars: 2 g
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Total Fat: 38 g
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Saturated Fat: 12 g
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Sodium: 950 mg
The Origins and Popularity of the Recipe
Stuffed and rolled meats date to European roulade traditions, where poultry or beef is filled with savory mixtures for festive occasions. Bacon-wrapping adds flavor, moisture retention, and visual appeal. This modern twist—combining cheese, sour cream, and herbs—echoes American comfort-food sensibilities while the soy-garlic sauce introduces an Asian fusion element. Fresh green salads have long complemented rich mains in Mediterranean diets, making this trio a well-balanced favorite among home cooks worldwide.
Reasons Why You’ll Love the Recipe
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Flavor Layers: Creamy, cheesy center; smoky bacon; juicy chicken.
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Textural Contrast: Crisp bacon, tender chicken, fresh crunch from salad.
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Make-Ahead Friendly: Assemble rolls and salad components in advance.
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Balanced Meal: Protein, dairy, and vegetables on one plate.
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Kid-Friendly: Mildly seasoned, yet adaptable to spicier tastes.
Health Benefits
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High Protein: Chicken and cheese support muscle repair and satiety.
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Vitamin-Rich: Salad greens and tomatoes provide vitamins A, C, and K.
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Healthy Fats: Olive oil and moderate bacon deliver beneficial fats.
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Dairy Calcium: Cheese and sour cream contribute to bone health.
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Low Carb: Salad and chicken deliver minimal carbohydrates.
Serving Suggestions
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Pair with steamed rice or quinoa for a heartier meal.
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Serve with crusty whole-grain bread to soak up juices and sauce.
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Add a side of roasted vegetables (zucchini, bell peppers) for extra color.
Common Mistakes to Avoid
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Overstuffing: Too much filling can leak; maintain a thin, even layer.
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Undercooking Chicken: Use a meat thermometer to ensure safe internal temperature.
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Soggy Salad: Dress greens just before serving to preserve crispness.
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Soft Bacon: Bake on a rack or broil briefly to achieve crisp bacon.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or Chardonnay complements the creamy cheese.
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Beer: A light lager or pilsner balances the smoky bacon and soy sauce.
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Non-Alcoholic: Sparkling water with lemon or iced green tea refreshes the palate.
Cooking Tips
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Even Rolls: Pound chicken fillets to uniform thickness for consistent cooking.
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Herb Variations: Swap parsley for basil or cilantro in filling and sauce.
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Cheese Options: Use pepper jack for a spicy kick or Swiss for nuttiness.
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Sauce Adjustments: Add a squeeze of lime or a dash of chili oil for zing.
Similar Recipes to Try
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Prosciutto-Wrapped Chicken: Substitute prosciutto for bacon and add pesto filling.
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Spinach & Feta Roulade: Fill chicken with spinach and feta for Mediterranean flair.
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Teriyaki Chicken Roll-Ups: Marinate in teriyaki sauce and wrap in bacon or nori.
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Veggie-Stuffed Peppers: Use the same cheese-egg filling in bell peppers for a vegetarian option.
Variations to Try
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Herbed Yogurt Filling: Replace sour cream with Greek yogurt mixed with dill and lemon zest.
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Spicy Twist: Stir chili flakes into the cheese filling and sauce for heat.
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Prosciutto & Apricot: Use prosciutto and a thin apricot jam layer in place of bacon and cheese.
Ingredient Spotlight
Paprika
Paprika, made from dried red peppers, adds vibrant color and sweet-smoky flavor. Rich in vitamin A and antioxidants, it enhances both visual appeal and depth of taste.
Conclusion
This Bacon-Wrapped Cheese-Stuffed Chicken, paired with a crisp cucumber-spinach salad and tangy soy-garlic mayo, transforms simple ingredients into an elegant, balanced feast. With its make-ahead convenience and wide appeal, it’s sure to become a regular on your dinner rotation and a standout dish for special gatherings.
10 Comprehensive FAQ
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Can I use chicken thighs instead of fillets?
Yes—debone and flatten thighs; adjust baking time to ensure doneness. -
How do I prevent filling from leaking?
Use moderate filling, seal edges well, and chill rolls before baking. -
Is the soy-garlic sauce necessary?
It adds umami contrast, but plain mayo or a yogurt-herb dip also works. -
Can I grill this instead of baking?
Yes—grill rolls over medium heat, covered, until bacon is crisp and chicken cooked through. -
How far in advance can I prepare?
Stuff and wrap chicken up to 8 hours ahead; refrigerate covered. -
What’s the best way to reheat leftovers?
Reheat rolls in a 180 °C oven for 10–12 minutes to restore crispness; the salad is best fresh. -
Can I make it dairy-free?
Use dairy-free cheese and mayonnaise; omit sour cream or use coconut yogurt. -
How do I make the salad vegan?
Omit cheese, use avocado oil instead of olive oil if desired, and skip mayo. -
Why is my bacon not crisp?
Ensure bacon is well-wrapped, bake at high enough temperature, or finish under broiler. -
Can I stuff the chicken with other fillings?
Absolutely—mushrooms, sun-dried tomatoes, or pesto make great alternatives.