Chicken Wrapped In Bacon* Recipe

Butterfly or pound chicken

Pat the chicken breasts dry with paper towels. Using a sharp knife, butterfly each breast by slicing horizontally almost through and opening like a book, or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch. This creates a larger, even surface for filling and wrapping.

Season both sides of each prepared breast with 1/4 tsp salt, 1/4 tsp black pepper and a light sprinkle of garlic powder and paprika (divide the seasoning evenly between the 4 breasts).

Make filling

In a small bowl, combine the softened cream cheese, chopped parsley and grated Parmesan. Mix until smooth and spreadable. Taste and add a pinch of salt and pepper if needed.

Spread about 1 tablespoon of the cream cheese mixture evenly over the interior of each butterflied/pounded chicken breast, leaving a 1/2-inch border so the filling doesn't squeeze out when rolling.

Roll each filled breast tightly from the short end (or edge nearest you) into a neat log. Tuck the ends under slightly to seal the filling.

Wrap each chicken roll with two bacon slices, slightly overlapping: start at one end and spiral the bacon around so the entire roll is covered. Secure the bacon with two toothpicks inserted through the seam and ends to hold the roll together.

Brush the outside of each bacon-wrapped roll lightly with oil to help browning. If desired, sprinkle the outside with a little extra paprika and a pinch of salt (remember bacon is salty).

Pan-sear and finish in oven (recommended)

Preheat oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat with 1 tablespoon oil. When the oil is shimmering, add the bacon-wrapped rolls seam-side down. Sear 2–3 minutes per side, rotating to get even color on the bacon. Do not attempt to fully cook through on the stovetop—just develop a golden crust.

Transfer the skillet to the preheated oven and roast for 12–18 minutes, until the internal temperature of the chicken reaches 165°F (74°C) when checked at the center with an instant-read thermometer. Cooking time will depend on breast thickness; thinner breasts will be closer to 12 minutes, thicker toward 18.

Alternative: bake only

If you don't have an oven-safe skillet, place the wrapped rolls seam-side down on a foil-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, then broil 1–3 minutes to crisp the bacon if needed, watching closely so it doesn't burn.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 5 minutes to allow juices to redistribute and finish cooking gently.

Remove toothpicks, slice each roll crosswise into 1–1.5 inch pieces if desired, or serve whole. Serve warm with lemon wedges on the side for squeezing and any preferred side dish.