Chicken Rolls in Bacon with Cheese Filling and Potatoes

These chicken rolls with a delicate cheese filling, wrapped in golden bacon, bake on one tray with potatoes. You get a hearty dinner with a crisp crust and a reliably juicy center — minimal dishes, maximum flavor.

Ingredients

• Chicken breast fillets — 4 pcs. (1.3–1.5 lb | 600–700 g)
• Smoked bacon, thin slices — 7 oz | 200 g
• Cream cheese — 5.3 oz | 150 g
• Hard cheese (Gouda, Cheddar, etc.), grated — 2.8 oz | 80 g
• Parsley, finely chopped — 2 tbsp | 2 tbsp
• Potatoes — 1.5 lb | 700 g
• Olive oil — 2 tbsp | 2 tbsp
• Paprika — 2 tsp | 2 tsp (1 tsp for the chicken and 1 tsp for the potatoes)
• Garlic powder — 1 tsp | 1 tsp
• Salt and black pepper — to taste
• Toothpicks — for securing the rolls

Step-by-Step Recipe

1. Preheat the oven to 356°F | 180°C. Lightly grease a rimmed baking dish with a drop of oil or line it with parchment paper.
2. Prepare the chicken: slice each breast horizontally without cutting all the way through, open it like a book, and gently pound to about 1/2 inch | 1 cm thick. Season both sides with salt, pepper, garlic powder, and 1 tsp of paprika.
3. Mix the filling: combine the cream cheese, grated hard cheese, and parsley until smooth.
4. Assemble the rolls: spread 1–2 tbsp of filling over each fillet, then roll up tightly. Wrap each roll with 2–3 strips of bacon and secure with toothpicks.
5. Prepare the potatoes: peel them (or wash small new potatoes well) and cut into large wedges. Boil for 10 minutes in salted water until partially cooked, then drain and pat dry.
6. Transfer the potatoes to the dish, add the olive oil, the remaining 1 tsp paprika, a pinch of salt and pepper, and toss to coat. Nestle the chicken rolls on top of or between the potato wedges.
7. Bake for 25 minutes at 356°F | 180°C, until the chicken is cooked through and the bacon is browned and crisp. The juices should run clear when pierced.
8. Let rest for 5 minutes, remove the toothpicks, and serve hot with the potatoes.

Nutritional Value

Serving	1/4 of recipe
Calories	~837 kcal
Protein	~63 g
Fat	~48 g
Carbohydrates	~31 g

Tips and Variations

• Without pre-boiling the potatoes: bake the wedges 10–15 minutes longer; cover the dish with foil for the first 15 minutes, then uncover and brown.
• Spice to taste: add a pinch of smoked paprika or chili to the paprika for a little heat.
• Doneness check: the internal temperature of the chicken should reach 165°F | 74°C; or use the clear-juice test.
• Herbs and cheeses: dill or scallions work well instead of parsley; hard cheese can be replaced with suluguni or pizza mozzarella.
• Make ahead: assemble the rolls with filling and bacon, refrigerate for up to 12 hours, then add the potatoes just before baking and continue with the recipe.

FAQ

Can I skip pre-boiling the potatoes?

Yes. Cut the wedges thinner, bake 10–15 minutes longer, and cover the dish with foil for the first 15 minutes so the potatoes steam through, then remove the foil and brown them.

What can I use instead of bacon if I don’t eat pork?

Turkey bacon, thinly sliced chicken breast, prosciutto, or beef brisket all work well. You can also make the rolls without bacon: brush them lightly with oil and increase the seasoning a little.

Which cream cheese and hard cheese are best for the filling?

For a creamy texture, use any firm cream cheese. For the hard cheese, Gouda, Cheddar, Maasdam, or a mix of mozzarella for stretch and Parmesan for a savory edge all work beautifully.