Best 5 Bacon Feta Chicken Rolls Recipes

BACON AND FETA STUFFED CHICKEN BREAST

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
• Mix bacon and feta together in small bowl.
• Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
• Place chicken in slow cooker, then add tomatoes and basil.
• Cook on High until chicken is no longer pink in the middle, about three hours.

FETA CHEESE AND BACON STUFFED BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
• Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

BACON - FETA - RED PEPPER CHICKEN ROLLS

Steps:

• Lay each chicken piece on a large rectangle of plastic wrap; fold plastic over, begin pounding with kitchen mallet, until meat is about 1/4-inch thick; remove plastic.
• On each paillard, top with bacon (crumble or leave whole), 1/4 C feta cheese, one red pepper, and sprinkle of salt & pepper.
• Preheat oven to 350.
• Roll paillard/cutlet up (start on the short side), bring ends in to meet; tie with kitchen string.
• Brown chicken in HOT oil; transfer to 8x8 pan; sprinkle with seasonings.
• Bake uncovered for 35-40 minutes.
• VARIATION: Instead of feta--try grated or finely diced provolone or Swiss cheese or BLEU cheese! Whoohooo!

BACON-FETA STUFFED CHICKEN

Steps:

• Carefully cut a slit in the deepest part of each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet, brown chicken in oil., Drain one can of tomatoes; add to skillet. Stir in the remaining tomatoes; sprinkle with basil. Cover and simmer for 10 minutes. Simmer, uncovered, until a thermometer reads 165°, and the tomato mixture is thickened, 5 minutes longer. Discard toothpicks.

BACON, SUNDRIED TOMATO & FETA ROLLS

Steps:

• For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little 'V' shapes in the top of each roll.
• Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.