Chicken “BLT” Rolls

Hey everyone!  This is seriously one of my favorite recipes.  It is healthy, full of flavor, and FULL OF BACON!!!  I have stuffed chicken breast with several different things and this if by far my favorite. It makes great leftovers, in fact, I threw my on top of a salad……are you surprised?  I really don’t think it needs any kind of fancy introduction!

“BLT”  Chicken Rolls

Chicken Rolls


  • 2 boneless, skinless chicken breast    ( about a 1lb total)
  • 3 slices nitrate free bacon chopped
  • 1 pkg frozen spinach (thawed and squeezed dry)
  • 8 all natural sun-dried tomato halves re-hydrated in boiling water
  • Salt & Pepper
  • Onion powder
  • Garlic powder


Place sun-dried tomatoes in a small bowl, cover in boiling water and let sit to re-hydrate while you work on the rest of your prep. Next in a good sized saute pan, cook chopped bacon until just golden.  Using a slotted spoon, pull bacon pieces out of the pan and set aside to drain on a paper towel lined plate.  Reserve bacon drippings in the pan for browning chicken rolls later.  Pound each chicken breast to about ¼ inch thickness in a Ziploc bag using a mallet. Lay each breast flat on its on piece of plastic wrap and liberally salt and pepper.  Next, cover each flattened breast with thawed drained spinach (to drain, place thawed spinach in a clean kitchen towel and SQUEEZE!!). Salt and pepper again, then sprinkle generously with onion powder and garlic powder.  Distribute bacon pieces even on top of each breast, then add 4 re-hydrated sun-dried tomato halves on top of each breast.  Tightly roll each breast up in plastic wrap and put in fridge for about 30 minutes to rest(optional…..screw it if your starving and in a hurry like me most of the time!)  Heat oven to 350. Unroll each breast roll and place 3 toothpicks in each breast to secure.  Reheat bacon drippings in sauté pan on medium heat, then add chicken rolls.  Brown rolls for 3 minutes on each side to seal in moisture.  After the rolls have browned, add chicken rolls to a glass 9×9  baking dish and cover with foil.  Bake at 350 for 20 minutes (longer if the chicken breast are bigger than ½ lb each.  Remove from oven and let rest for 20 minutes in covered baking dish.  Slice, plate, and enjoy!!!


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