Bacon-Wrapped Chicken Rolls
A practical and contemporary weekday dish popular in Brazilian home cooking. Naturally dairy-free and high in protein, it uses the savory fat of the bacon to baste the chicken breasts during baking. This simple technique prevents the meat from drying out, ensuring a juicy interior and a crunchy exterior texture. Pairs perfectly with a crisp green salad or roasted courgettes for a balanced European dinner.
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Ingredients
Main Ingredients
Method
Assembly
Slice the chicken breasts horizontally into thin, even fillets that are easy to roll.
Arrange 3 to 4 bacon rashers on a chopping board, slightly overlapping their edges to create a secure base.
Place a chicken fillet on top of the bacon layer and season generously with freshly ground black pepper.
Roll the chicken and bacon tightly starting from one end, pressing gently to form a compact log.
Repeat the assembly process with the remaining chicken fillets and bacon rashers.
Baking
Arrange the rolls in a baking dish, leaving small gaps between them to allow the sides to crisp evenly.
Bake in a preheated oven at 190°C for 20 minutes until the chicken is cooked through and the bacon starts to colour.
Increase the oven temperature to 220°C and roast for an additional 10 minutes until the bacon is deeply golden and crunchy.
Chef's Notes
Slice the chicken thinly to ensure quick and uniform cooking.