Chicken Roll With Bacon - A Step By Step Recipe With A Photo

Perhaps some are already tired of chicken rolls, but not me. I can eat them for dinner, even for lunch. You can experiment with the filling. I'm talking about how to make chicken roll with bacon.

Cooking description:

Such rolls may well replace sausage. They can be served as a main course or as a snack. These rolls are good either warm or cold. You can make them for the festive table or just like that. Inside, you can put not only bacon, but also cheese, herbs, dried fruits, vegetables, berries, and more.

Purpose: For lunch / For dinner / For a banquet table

Main ingredient: Meat / Poultry / Chicken / Offal / Bacon / Dairy products / Cream / Chicken breast

Dish: Hot dishes / Rolls / Filled dishes

Ingredients:

• Shallots - 4 Pieces
• Bacon - 230 Grams
• Chicken Breasts - 4 Pieces
• Salt and Spices - To taste
• Parmesan - 30 Grams
• Olive oil - 1 tbsp. the spoon
• Garlic - 1 Clove
• Chicken Broth - 1.5 Glasses
• Dry white wine - 1/3 Glass
• Flour - 1.5 Art. spoons
• Cream - 1/4 Cup

Servings: 4

How to make Chicken Bacon Roll

1. In a dry skillet, fry the bacon until golden brown but not crisp, and place on a plate. Finely chop the onion and fry it in the same pan, transfer to a separate container. Cover the chicken breasts with plastic wrap and beat into thin slices. 2. Lay out the chicken breast, salt and pepper. Place 2-3 slices of bacon on each breast, then sprinkle with sauteed onions and add grated cheese. 3. Form each breast into a roll using cling film. 4. Use toothpicks to pinch each breast to prevent the filling from falling out during cooking. 5. In a preheated skillet, fry the rolls on all sides until golden brown. Send the pan to an oven preheated to 150 degrees for 20 minutes. 6. Transfer the prepared rolls to a separate container, and put the pan back on the fire, pour out the resulting fat, pour wine into the pan,scrape off any remaining fat. After boiling the wine, add chopped garlic, flour, after a minute, pour in the broth and cream, cook the sauce for another 2-4 minutes. Strain the sauce through a fine sieve and put it on fire, cook for a few minutes.