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