Crispy bacon-wrapped chicken rolls elevate dinner plans
When I'm seeking an idea for lunch or dinner that combines simplicity with exceptional taste, I often turn to this recipe. Chicken rolls with sun-dried tomatoes, wrapped in crispy bacon, are a real hit in my home. Although the golden and aromatic bacon crust is enticing on its own, the inside conceals a surprise that never fails to impress.
If you're looking for a dish that will wow both family members and guests with its taste and presentation, I have a tried-and-true favourite for you. Chicken rolls with sun-dried tomatoes, cheese, and aromatic spices are perfect when I seek the “wow” effect. With crispy bacon on the outside and a savoury filling on the inside, this combination is hard to beat. The best part is you can prepare them in advance and bake them just in time for lunch or dinner.
Chicken rolls with sun-dried tomatoes – why this filling makes a difference
The secret of this dish lies in the filling. Instead of using a classic slice of cheese, I choose a combination of cheese and sun-dried tomatoes, giving the dish character and depth. I typically use gouda or cheddar cheese – both melt wonderfully and have a distinct flavour that complements the tanginess of the sun-dried tomatoes.
Chicken rolls with sun-dried tomatoes – recipe
For 4 servings, I need:
- 8 chicken thigh fillets (you can also use breast fillets, but thighs are juicier),
- 8 slices of smoked raw bacon,
- 8–10 sun-dried tomatoes in oil,
- 8 slices of gouda or cheddar cheese (you can also use mozzarella for a more stretchy filling),
- 1 teaspoon of smoked paprika,
- 1/2 teaspoon of granulated garlic,
- salt and freshly ground pepper to taste,
- toothpicks to secure the rolls.
How do I prepare the rolls step by step?
- Clean the meat: remove membranes, cartilage, and fat from the fillets. Gently slice them into thinner sheets to facilitate wrapping.
- Season: sprinkle salt, pepper, garlic, and smoked paprika on both sides of the meat. Rub the spices in with your fingers for better absorption.
- Arrange the ingredients: place a slice of cheese and a few strips of sun-dried tomatoes on each piece of meat.
- Roll the rolls: start from one end and tightly roll the meat to form a roll. Wrap each roll with a slice of bacon.
- Secure: use toothpicks to ensure the rolls remain intact during baking.
- Bake: place the rolls on a baking sheet lined with parchment paper. Preheat the oven to 200°C (top and bottom heat, no fan) and bake for 25–30 minutes.
- Optional grilling: occasionally, I turn on the grill function for an additional 3–5 minutes at the end to make the bacon even crispier.
- Rest: after baking, I let the rolls rest for a few minutes before serving to keep the meat juicy.
These chicken rolls with sun-dried tomatoes are a recipe that always works—whether I'm making them for a family lunch, a gathering with friends, or a quick post-work meal. The bacon on the outside becomes enticingly crispy, and the inside remains creamy and full of flavour.
