Velvety chicken rolls: A savoury twist with sun‑dried tomatoes
When I'm searching for a lunch or dinner idea that blends ease of preparation with outstanding taste, I often resort to this recipe. Chicken rolls with sun-dried tomatoes, wrapped in crispy bacon, are a true favourite in my home. While the golden, aromatic bacon crust is tempting enough by itself, the surprise inside always makes a significant impression.
If you want a dish that will dazzle both family and guests with its taste and appearance, I've got a tried-and-tested favourite for you. Chicken rolls with sun-dried tomatoes, cheese, and aromatic spices are a dish I make whenever I desire that "wow" effect. Crispy bacon on the outside and an intense, savoury filling on the inside – a combination that's hard to beat. The best part is you can prepare them in advance and bake them right when needed for lunch or dinner.
Chicken rolls with sun-dried tomatoes: Why this filling makes a difference
The secret of this dish lies in the details, particularly the filling. Instead of a standard slice of cheese, I choose a combination of cheese and sun-dried tomatoes, which adds character and depth. I typically use Gouda or Cheddar – both melt beautifully 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 (breast fillets can also be used, but thighs are juicier),
- 8 slices of smoked back bacon,
- 8–10 sun-dried tomatoes in oil,
- 8 slices of Gouda or Cheddar cheese (Mozzarella can also be used if a stretchier filling is desired),
- 1 teaspoon of smoked paprika,
- 1/2 teaspoon of granulated garlic,
- salt and freshly ground pepper to taste,
- cocktail sticks to secure the rolls.
How do I prepare the rolls step by step?
- Clean the meat: remove membranes, cartilage, and fat from the fillets. Carefully slice them into thinner pieces to make wrapping easier.
- Season: sprinkle salt, pepper, garlic, and smoked paprika on both sides of the meat. Rub the spices in with your fingers to ensure they are absorbed well.
- 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 create a roll. Wrap each roll with a slice of bacon.
- Secure: use cocktail sticks to make sure the rolls don't unravel during baking.
- Bake: place the rolls on a baking tray lined with baking parchment. Preheat the oven to 200°C (top and bottom heat, no fan) and bake for 25–30 minutes.
- Optional grilling: sometimes I switch on the grill function for an additional 3–5 minutes at the end to make the bacon even crispier.
- Rest: after baking, allow the rolls to rest for a few minutes before serving – this keeps the meat juicy.
These chicken rolls with sun-dried tomatoes are a recipe that never fails – whether I'm making them for a family lunch, a gathering with friends, or a quick meal after work. The bacon on the outside becomes delightfully crispy, and the interior is creamy and flavourful.
