Stuffed Chicken Breast Roll-Ups

Submitted by Chef #1291910

"Three recipes were combined to make these chicken roll-ups. I've made this twice for the Bunco ladies and they always rave about how wonderful it is. I'm not 100% sure about the quantities and cooking time since I'm usually making a much larger batch. I used the flat side of a metal meat pounder and was able to flatten out a piece of chicken in less than 10 whacks. If needed, I trim some of the edges to make it look a little neater."

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4

ingredients

• 4 boneless chicken breasts, skin removed
• 4 slices muenster cheese
• 4 slices cooked bacon
• 2 cups French-fried onions
• 1 egg, beaten
• meat seasoning (preferably Gordon's Grub Rub)

directions

1. Preheat oven to 350.
2. Lightly grease a baking sheet.
3. Place French Fried Onions in a plastic bag and crush into small pieces.
4. Place chicken breasts between sheets of waxed paper and pound to ¼ inch thickness.
5. Season chicken breast with Grub Rub.
6. On slick/smooth side of chicken place 1 slice of cheese. (the onions stick to the rough side better).
7. Half bacon slice and place both pieces on top of cheese.
8. Roll chicken to enclose filling and secure with toothpick.
9. Coat chicken in egg.
10. Roll chicken in crushed French Fried Onion.
11. Place on prepared baking sheet.
12. Bake for 30 minutes or until cooked through.

Reviews

[sarikat]

Awesome! A little too fattening to eat everyday, but a welcome change from plain old baked chicken breast. The bacon, cheese and crispy onions totally make this. I cooked 2 breasts at 375F for 45 minutes, to internal temp of 165F. Thanks so much for sharing!