Chicken Bacon Double Cheese Rolls |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This was my original Chicken meat roll recipe that I created and did not submit for RSC#13. I was so excited at how tasty it was UNTIL I realized it had only 4 of the 5 required ingredients. I changed the recipe and added another ingredient for the contest, but never did think it was as good as this original recipe. Now that the contest has ended...this original recipe is just too tasty not to post in it's original format. I hope you enjoy it. Sometimes less...is indeed more. Ingredients:
5 boneless skinless chicken breasts |
1 teaspoon of a good ground cinnamon (i used vietnamese because it's the best) |
1 teaspoon of salt & pepper for the chicken |
3/4 lb of baby swiss cheese slice (sliced very thin) |
3/4-1 lb hickory smoked thin sliced bacon (brought to room temperature) |
1 teaspoon cilantro leaf, finely chopped |
10 round toothpicks (optional) |
4 wedges of laughing cow original cheese |
canned artichoke heart, coarsley chopped (unmarinated, use 10 pre-quartered pieces) |
1/4 teaspoon salt, for filling |
1/4 teaspoon pepper, for filling |
Directions:
1. Cut each chicken breast into 2 long pieces.
2. Pound the chicken breasts until thin.
3. Mix 1 teaspoon of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
4. Season the chicken with the mixed spices on both sides.
5. In a small bowl mix the Laughing Cow Cheese and the chopped artichokes together and season with the 1/4 teaspoons of salt and pepper.
6. Take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1-1 1/2 Tablespoon) along one edge and then roll towards the opposite side.
7. Repeat until all the meat is rolled with the cheese artichoke mixture.
8. (Do not worry if you don't get perfectly shaped rolls, the bacon will help to shape the rolls later.).
9. Set aside meat rolls making sure the last rolled edge is on the bottom so it won't open up again.
10. Gently sprinkle chopped cilantro leaves on one side of each meat roll. (Easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
11. Wrap a slice of Swiss cheese around each meat roll.
12. Wrap a slice of bacon around each meat roll. ( secure with a toothpick if needed).
13. Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
14. Remove foil, and bake uncovered for another 35 minutes.
15. Let sit 5 – 10 to reabsorb some of the juices. (The Bacon should be browned and the juices clear.).
16. Note** Don't worry if some of the cheese melts out of the rolls, it seasons the meat roll whether it does or not.
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