Bacon and Jalapeno Stuffed Chicken Rollatini
This Bacon and Jalapeno Stuffed Chicken Rollatini is fancy enough for the adults, but still kid-friendly…and it’s delicious!
Servings: 4 servings
Calories: 620kcal
Ingredients
- 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
Instructions
- 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.
Notes
If necessary, the chicken breasts can be butterflied and/or pounded until thin enough to roll.
Nutrition
Calories: 620kcal | Carbohydrates: 9g | Protein: 61g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 866mg | Potassium: 1035mg | Fiber: 1g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 2mg
