These Bacon-Wrapped Chicken Rolls, paired with a crisp and tangy salad, are a culinary delight that combines the juiciness of chicken with the savory crunch of bacon, all wrapped up in a gourmet package. The mozzarella cheese melts into the chicken, infusing it with creamy goodness, while the carrot and parsley add a fresh dimension. This dish is a testament to the art of cooking, where every ingredient plays a pivotal role in creating a symphony of flavors.
Crafted with care and precision, this recipe is not just about the taste but also about the experience. It’s about taking simple ingredients and elevating them into something extraordinary. The accompanying salad, with its refreshing crunch and zesty dressing, complements the richness of the chicken rolls perfectly, making this dish a balanced and satisfying meal. Whether it’s a special occasion or a desire to treat yourself, these chicken rolls promise a dining experience that’s both indulgent and wholesome.
Full Recipe:
Ingredients:
- Chicken fillet steaks or chicken breast
- Polyethylene (for covering)
- Salt
- Black pepper
- Mozzarella cheese: 8.5 oz (240 grams)
- Carrot: 1, grated
- Parsley: chopped
- Sour cream: 3 tablespoons
- Bacon slices
- White cabbage: 7 oz (200 grams), shredded
- Mini cucumbers: 5, sliced
- Canned corn: 3.5 oz (100 grams)
- Apple cider vinegar: 2 tablespoons
- Olive oil: 2 tablespoons
Directions:
- Place the chicken fillets between two sheets of polyethylene and gently pound them with a meat mallet to flatten them evenly.
- Season the flattened chicken with salt and black pepper.
- Spread sour cream over each chicken fillet.
- Sprinkle grated carrot and chopped parsley over the sour cream.
- Place slices of mozzarella cheese on one end of each chicken fillet.
- Carefully roll up the chicken fillets, starting from the end with the cheese, to encase the filling.
- Wrap each chicken roll with bacon slices, securing them with toothpicks if necessary.
- Preheat the oven to 200°C (392°F). Place the chicken rolls in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
- While the chicken is baking, prepare the salad. In a bowl, combine the shredded cabbage, sliced mini cucumbers, canned corn, apple cider vinegar, and olive oil. Toss well to combine.
- Serve the chicken rolls hot with the refreshing cabbage and cucumber salad on the side.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings
