This recipe brings together juicy bacon-wrapped stuffed chicken rolls, crispy Parmesan roasted potatoes, and a light, refreshing salad. Each chicken roll is filled with a delicious vegetable medley and topped with melted cheese, creating a flavorful, creamy filling. Paired with well-seasoned potatoes and a vibrant salad, this meal is perfect for family gatherings or special occasions. The result is a satisfying, beautifully balanced plate that everyone will love!
Preparation Time
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour, 40 minutes
Ingredients
For the Chicken Rolls:
- 4 chicken breasts
- Salt and black pepper, to taste
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, grated
- 1 carrot, finely chopped
- 4 mushrooms, diced
- 5 ounces (150g) cheese, grated
- Small bunch of parsley, finely chopped
- 16 strips of bacon
For the Potatoes:
- 5-6 large potatoes, cut into wedges
- 3 ounces (90g) Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried garlic powder
- 1 teaspoon oregano
For the Fresh Salad:
- 12-15 cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, cubed
- 2 tablespoons Philadelphia cream cheese, in small dollops
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon mustard
Directions
- Prepare the Chicken Rolls
- Cut each chicken breast in half and cover with cling film. Gently pound with a mallet to flatten.
- Season each piece with salt, black pepper, and oregano.
- Cook the Filling
- Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft and translucent (3-4 minutes).
- Add garlic, carrot, and mushrooms, cooking for 5-10 minutes until soft and golden. Remove from heat.
- Assemble the Rolls
- Place a spoonful of the vegetable mixture onto each chicken piece, sprinkle with cheese and parsley, then roll up and wrap with two strips of bacon.
- Place the rolls in a greased baking dish and bake at 360°F (180°C) for 20 minutes.
- Prepare the Potatoes
- In a large bowl, toss potato wedges with Parmesan, olive oil, salt, black pepper, garlic powder, and oregano.
- Transfer to a baking dish and bake at 360°F (180°C) for 40 minutes.
- Prepare the Salad
- In a bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, avocado, and dollops of Philadelphia cream cheese.
- Make the Dressing
- Whisk together olive oil, lemon juice, oregano, black pepper, salt, and mustard. Drizzle over the salad and gently stir.
- Serve
- Plate the chicken rolls, roasted potatoes, and salad together. Enjoy the juicy chicken, crispy potatoes, and refreshing salad.
Serving Suggestions
- Serve with a side of warm garlic bread
- Add a spoonful of sour cream on top of the potatoes
- Garnish with fresh parsley for extra flavor
- Pair with a glass of white wine
- Add a drizzle of balsamic glaze to the salad for sweetness
Plate each bacon-wrapped chicken roll with a side of crispy Parmesan potatoes and a fresh salad. Garnish with fresh herbs, and consider a sprinkle of extra Parmesan over the potatoes for a final touch.Tips for Success
- Toothpicks: Use toothpicks to keep the bacon in place if it doesn’t stay wrapped.
- Broiling the Chicken: Broiling for the last 2-3 minutes will make the bacon crispier.
- Potato Variations: Try using sweet potatoes for a different flavor profile or add smoked paprika for added depth.
Customization and Variations
- Stuffing Variations:
- Try sun-dried tomatoes, artichoke hearts, or sautéed mushrooms in the stuffing for extra flavor.
- For a low-carb version, replace cheese with finely chopped vegetables.
- Potato Seasoning Ideas:
- Add smoked paprika or chili powder for a hint of smokiness.
- Use Italian seasoning or garlic and rosemary for a Mediterranean touch.
- Salad Variations:
- Add sliced avocado, croutons, or nuts like almonds or walnuts for extra texture.
- Substitute balsamic vinegar with lemon juice for a lighter, citrusy dressing.
- Stuffing Variations:
Cooking Tips
- Pound chicken breasts to even thickness for consistent cooking
- Use a serrated knife to cut potatoes to ensure even wedges
- Allow the bacon to cool slightly before wrapping for easier handling
- Use freshly grated Parmesan for a richer taste in the potatoes
- For extra flavor, marinate the chicken in olive oil, salt, and pepper for 30 minutes before cooking
Nutritional Benefits
- Protein: Chicken and bacon provide high-quality protein
- Healthy Fats: Avocado, olive oil, and cream cheese contribute healthy fats
- Vitamins: Vegetables and herbs offer vitamins A, C, and K
- Fiber: Vegetables and potatoes provide dietary fiber
- Calcium: Parmesan cheese adds a good source of calcium
Dietary Information
- Gluten-Free: This recipe is gluten-free
- Keto-Friendly: Skip the potatoes to make it keto-friendly
- Dairy-Free Option: Omit the cheese in the filling and Parmesan on potatoes
- Nut-Free: This recipe contains no nuts
Nutritional Facts (Per Serving)
- Calories: ~600 kcal
- Protein: 40 g
- Carbohydrates: 35 g
- Fat: 30 g
- Fiber: 6 g
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze: Place cooled chicken rolls in a freezer-safe container and freeze for up to 1 month
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through
Why You’ll Love This Recipe
- Balanced Meal: A complete plate with protein, carbs, and veggies
- Crowd-Pleaser: Ideal for gatherings and family meals
- Flavorful: Bacon-wrapped chicken with a cheesy, herby filling
- Make-Ahead Friendly: Prepare rolls and potatoes in advance
- Refreshing Salad: Adds a light contrast to the rich main dish
Conclusion
These Bacon-Wrapped Stuffed Chicken Rolls with Parmesan Roasted Potatoes and Fresh Salad are a delightful combination of savory flavors and textures. The juicy chicken, flavorful filling, and crispy bacon wrapping make the rolls irresistible, while the roasted potatoes offer a satisfying crunch. The fresh salad balances the meal with its light, refreshing ingredients, making it a perfect choice for any occasion. This recipe is easy to follow and adaptable, ensuring a delicious experience for everyone at the table.
Frequently Asked Questions
- Can I use another cheese in the filling?
Yes! Mozzarella or cheddar would work well for a creamy texture. - Can I make this recipe dairy-free?
Absolutely! Omit the cheese in the filling and substitute dairy-free options where needed. - What’s the best way to reheat the chicken rolls?
Reheat in the oven at 350°F (175°C) to retain crispiness and moisture. - Can I add more vegetables to the filling?
Certainly! Zucchini, bell pepper, or spinach would be great additions. - Can I prepare the rolls in advance?
Yes, you can assemble the rolls a day before baking and refrigerate them until ready to cook.
Enjoy creating this flavorful and satisfying meal!
Print
Bacon-Wrapped Stuffed Chicken Rolls with Parmesan Roasted Potatoes and Fresh Salad
- Total Time: 1hr 40mins
Description
This recipe brings together juicy bacon-wrapped stuffed chicken rolls, crispy Parmesan roasted potatoes, and a light, refreshing salad. Each chicken roll is filled with a delicious vegetable medley and topped with melted cheese, creating a flavorful, creamy filling. Paired with well-seasoned potatoes and a vibrant salad, this meal is perfect for family gatherings or special occasions. The result is a satisfying, beautifully balanced plate that everyone will love!
Ingredients
Units
Scale
For the Chicken Rolls:
- 4 chicken breasts
- Salt and black pepper, to taste
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, grated
- 1 carrot, finely chopped
- 4 mushrooms, diced
- 5 ounces (150g) cheese, grated
- Small bunch of parsley, finely chopped
- 16 strips of bacon
For the Potatoes:
- 5–6 large potatoes, cut into wedges
- 3 ounces (90g) Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried garlic powder
- 1 teaspoon oregano
For the Fresh Salad:
- 12–15 cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1 avocado, cubed
- 2 tablespoons Philadelphia cream cheese, in small dollops
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon mustard
Instructions
- Prepare the Chicken Rolls
- Cut each chicken breast in half and cover with cling film. Gently pound with a mallet to flatten.
- Season each piece with salt, black pepper, and oregano.
- Cook the Filling
- Heat olive oil in a pan over medium heat. Add chopped onion and cook until soft and translucent (3-4 minutes).
- Add garlic, carrot, and mushrooms, cooking for 5-10 minutes until soft and golden. Remove from heat.
- Assemble the Rolls
- Place a spoonful of the vegetable mixture onto each chicken piece, sprinkle with cheese and parsley, then roll up and wrap with two strips of bacon.
- Place the rolls in a greased baking dish and bake at 360°F (180°C) for 20 minutes.
- Prepare the Potatoes
- In a large bowl, toss potato wedges with Parmesan, olive oil, salt, black pepper, garlic powder, and oregano.
- Transfer to a baking dish and bake at 360°F (180°C) for 40 minutes.
- Prepare the Salad
- In a bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, avocado, and dollops of Philadelphia cream cheese.
- Make the Dressing
- Whisk together olive oil, lemon juice, oregano, black pepper, salt, and mustard. Drizzle over the salad and gently stir.
- Serve
- Plate the chicken rolls, roasted potatoes, and salad together. Enjoy the juicy chicken, crispy potatoes, and refreshing salad.
- Prep Time: 40mins
- Cook Time: 60mins