This Bacon and Jalapeno Stuffed Chicken Rollatini is fancy enough for the adults, but still kid-friendly…and it’s delicious!
Rollatini. It’s such a fun word to say! I walked around all day yesterday saying ‘rollatini.’ I’m pretty sure Laura was over it after the 2nd ‘rollatini,’ but I just couldn’t stop. It’s like bruschetta. It’s such a fun word that you just have to keep saying it…all day long. Rollatini.
Most summer nights, you can find me outside by the grill. But in the winter I need to mix it up a bit…and that’s where this Bacon and Jalapeno Stuffed Chicken Rollatini comes in. It’s baked in the oven, and it’s really not that difficult to prepare. Rollatini. (Can’t stop…won’t stop!) The key to a good chicken rollatini is making sure that the chicken is nice and thin. After all, once you add the toppings, you’ve gotta roll that bad boy up. And if the chicken is too thick, then you’re going to have bacon and jalapeno and spinach all over the place.
To ensure the chicken is thin enough, I first butterflied the chicken breasts. (Butterflied is a fancy way of saying slicing the chicken through the middle to create 2 thinner pieces…just make sure not to slice all the way through so that the 2 pieces are still connected.) And then I went an extra step and pounded the chicken thinner using a rolling pin and a piece of plastic wrap. (Even though you used plastic wrap, still make sure to disinfect that rolling pin once you’re done!) Rollatini. That might sound like a lot of work, but it really isn’t too bad. Then you can get all Van Gogh on that chicken and create your masterpiece!
Instead of frying up this Bacon and Jalapeno Stuffed Chicken Rollatini, I used a secret weapon. Panko-style breadcrumbs. More specifically, Italian Panko-style breadcrumbs. Panko breadcrumbs are Japanese in origin, and they are crispier than traditional breadcrumbs. Rollatini. But here’s the kicker…the loaves of bread for Panko breadcrumbs are baked via electricity. Not electricity as in an electric oven. Electricity as in electric current. The result is a fully-cooked, yet entirely crust-less loaf of bread. It’s a pretty fascinating process! (Unfortunately, it’s not as cool as just hooking up a car battery to a metal loaf pan…although that does sound like a fun experiment, right?)
This Bacon and Jalapeno Stuffed Chicken Rollatini is fancy enough to serve to company, but still totally kid-friendly at the same time. (I might reduce the jalapenos a bit for kids, but that’s up to you.) And all it requires is a little bit of advance prep work. In fact, you could totally stuff the chicken breasts in advance and just keep them in the fridge (covered) until dinnertime. Enjoy, my friends! Rollatini.
Bacon and Jalapeno Stuffed Chicken Rollatini
- 6 slices thick-cut bacon
- ½ cup Panko-style Italian breadcrumbs
- ¼ cup Parmesan cheese grated
- 1 tsp smoked paprika
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp black pepper
- 4 chicken breasts thinly sliced (see note)
- ½ cup mozzarella cheese shredded
- ⅓ cup baby spinach chopped
- ⅓ cup red onion chopped
- 1-2 jalapenos seeds removed and diced
- Preheat oven to 425°F.
- Lightly grease a standard sheet pan; set aside.
- Cook bacon according to package instructions. Once cooked, crumble and set aside.
- Using a shallow bowl, combine the breadcrumbs, Parmesan and smoked paprika; set aside.
- In a separate bowl, combine the olive oil, lemon juice and black pepper; set aside.
- Lay 4 chicken breasts out on a large cutting board or plate. Sprinkle mozzarella and spinach evenly on top of chicken breasts. Divide the onions, jalapenos and cooked bacon evenly across chicken breasts.
- Roll each chicken breast up lengthwise and place seam-side down on cutting board.
- Carefully dip with chicken breast into olive oil mixture and then into breadcrumb mixture. Place seam-side down on sheet pan.
- Spray tops of chicken rollatini with baking spray or olive oil. Bake at 425°F for 20-25 minutes, or until golden brown and fully cooked.