It doesn't get any better, of course with the help of a few favorites: Bacon-Wrapped Chicken Rolls is what's for dinner if you want to shine.
Course Dinner, Lunch
Cuisine keto, lchf
Keyword bacon wrapped chicken roll ups, bacon wrapped spinach stuffed chicken, chicken bacon rolls, chicken roll ups with spinach and ricotta, chicken rolls with spinach
Make the stuffing: In a mixing bowl place cheese, spinach and onion powder and mix well. Season with salt to taste. Mix in the egg. Set aside.
Flatten the chicken breasts: Butterfly each chicken breast. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or meat pounder pound the chicken breasts until they are very thin and have about doubled in area.
Stuff the chicken: Make the chicken rolls by scooping a quarter of the stuffing onto each flattened chicken breast. Roll tightly, making sure to seal the ends.Cover the rolls with plastic film and freeze (they must be frozen hard for the next step). If you wish, you can freeze for several days and complete the following steps at a later date.
Wrap the chicken rolls: Wrap the rolls tightly with bacon slices. Do not let the chicken rolls thaw before cooking.
Cooking the chicken rolls: Preheat the oven to 400 ºF [205 ºC]. Place the baking roll on a baking tray with a wire rack. Cook for 20 minutes, or until the bacon has turned crispy and golden brown at the top. Remove the pan from the oven and rotate. Return to the oven and cook for 20 more minutes, or until the top side of the bacon is also crispy.
Making the sauce: While the chicken is in the oven, heat the olive oil in a saucepan over very low heat. Stir in the garlic, and cook covered for two minutes, or until the garlic releases its aroma. Pour in the tomato sauce and half the parsley. Simmer covered for 15 minutes. Season with salt and pepper to taste. Remove from the heat and mix in the remaining parsley (you can save some for garnishing when served).
Serving: Ladle the sauce into a serving dish. Place the chicken rolls on the sauce and serve. We loved this with some steamed vegetables.
Notes
I usually double the recipe and keep half of the rolls frozen for later in the week. It makes a great make-ahead meal.