Famous Chicken Breast Rolls
These Famous Chicken Breast Rolls are filled with cream cheese, bacon, parsley, and melty cheese, then baked with a sweet and tangy honey-mustard glaze until juicy and golden. They look impressive, but they’re easy to make with simple ingredients and perfect for family dinners, date night at home, or meal prep.
Servings: 6 servings
Calories: 280kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 4 tablespoons cream cheese softened
- 2 tablespoons fresh parsley chopped
- 4 cheese slices such as cheddar, Swiss, Gouda, provolone, or mozzarella
- ½ cup cooked bacon pieces
- ½ cup shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 350°F / 180°C. Lightly grease a baking dish with olive oil or nonstick spray.
- Slice each chicken breast horizontally into thinner pieces. If needed, gently pound the chicken until it is about 1–1.5 cm thick so it rolls easily and cooks evenly.
- Brush the chicken lightly with olive oil, then season both sides with salt, pepper, paprika, and garlic powder.
- Spread about 1 tablespoon of softened cream cheese over each piece of chicken. Sprinkle with fresh parsley, add one cheese slice, and top with a few cooked bacon pieces.
- Roll each chicken piece tightly, keeping the filling inside. Place the rolls seam-side down in the prepared baking dish.
- In a small bowl, mix the honey, mustard, and tomato paste until smooth. Brush the glaze over the chicken rolls.
- Bake for 35–40 minutes, or until the chicken is cooked through and reaches 165°F / 74°C in the thickest part.
- Remove from the oven and sprinkle shredded mozzarella over the rolls. Return to the oven and bake for another 5 minutes, or until the cheese is melted and lightly golden.
- Let the chicken rolls rest for 5 minutes before serving. Garnish with extra parsley if desired.
Notes
- Slice or pound the chicken evenly so the rolls cook at the same time.
- Don’t overfill the chicken, or the filling may leak out while baking.
- Place the rolls seam-side down to help them stay closed. Use toothpicks only if needed.
- Use a meat thermometer for best results. Chicken breast can dry out if overbaked.
- Add the mozzarella during the last 5 minutes so it melts without drying out the chicken.
- Let the rolls rest before slicing or serving so the juices settle and the filling firms up slightly.
- For a lower-sugar glaze, use a sugar-free honey substitute or brush with Dijon mustard and a little olive oil instead.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 6g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1220mg | Potassium: 372mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg | Net Carbs: 6g