Cream Cheese and Bacon Chicken Rolls


  •     4-6 thin boneless, skinless chicken breasts
  •     Stuffing:
  •     6-8 ounces softened cream cheese (I used          
  •    Chives and Onion cream cheese for a  little extra flavor)
  •     1 tablespoon of minced onion
  •     1 tablespoon Italian Seasoning
  •     1 tablespoon of garlic powder
  •     1 teaspoon of pepper
  •     2 teaspoons of lemon juice
  •     4 Pieces of cooked and chopped Bacon
  •     Coating:
  •     ¼ cup flour
  •     1 egg, beaten
  •     ½ cup corn flake crumbs


   1- Pre-heat oven to 350.
   2- In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon
       juice until blended. Stir in cooked and chopped bacon.
   3- Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and
       spread it out into a thin layer.
   4- Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you
       can use toothpicks to keep the roll together. (I realized as making this that we
       don't own any toothpicks.)
   5- Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them
       in corn flake crumbs.
   6- Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat,
       browning all sides.
   7- Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork
       tender and juices run

NOTE 1: You don’t want to soak the roll in the egg, but you need it coated enough to hold the corn flakes.
NOTE 2: Make sure to really crush the corn flakes. It is more likely for smaller pieces to stick to the roll better.

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