John Myers
Bacon Chicken Rolls
The perfect bacon chicken rolls recipe with a picture and simple step-by-step instructions.
- 380 g Chicken breast fillet
- 2 tbsp Olive oil
- 1,5 tsp Pimenton dulce Ahumado (peppers with a smoke flavor)
- 0,5 tsp Hot pepper
- 1 tsp Salt
- 120 g Bacon (or as many slices as servings)
- Wash the chicken breast fillets in cold water, dry them and remove any tendons and fat. Cut into 9 long portions. (I had small, ready-made chicken breast inner fillets that were already the right portion size).
- Mix a marinade from oil, smoked paprika, paprika and salt and coat the individual portions with it all around. Then wrap each one with a slice of bacon.
- The preparation time on the grill or in the pan is 5 – 8 minutes. It depends a little on the thickness of the rolls. If necessary, cut one open in the middle for a test. The meat should stay juicy, but the bacon should be crispy.
- The side dish was sour cream rice (Link: Sour Cream Rice) Quesadillas: (Link: Quesadillas) Salsa Roja picante: (Link: Salsa Roja picante) and Pimientos de padron (grilled peppers)
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