Easy gourmet: Irresistible chicken rolls with sun‑dried tomatoes
When I'm searching for a lunch or dinner idea that blends ease of preparation with outstanding taste, I often turn to this recipe. Chicken rolls with sun-dried tomatoes, wrapped in crispy bacon, are a real favorite at my house. Although the golden and aromatic bacon crust is tempting on its own, the inside holds a delightful surprise that never fails to impress.
If you're looking for a dish that will amaze both your family and guests with its flavor and presentation, I've got a tried-and-true winner for you. Chicken rolls with sun-dried tomatoes, cheese, and aromatic spices are my go-to whenever I want the “wow” effect. Crispy bacon on the outside and a savory, flavorful filling on the inside—it's a combination that's hard to beat. The best part is that you can prepare them in advance and bake them right when it's time for lunch or dinner.
Chicken rolls with sun-dried tomatoes – why this filling makes a difference
The secret of this dish lies in the details—specifically in the filling. Instead of a classic cheese slice, I choose a combination of cheese and sun-dried tomatoes, which adds character and depth to the dish. I usually opt for Gouda or cheddar cheese—both melt beautifully and offer a distinct flavor that pairs well with the tanginess of the sun-dried tomatoes.
Chicken rolls with sun-dried tomatoes – recipe
For 4 servings, I need:
- 8 chicken thigh fillets (you can also use breast fillets, but thighs are juicier),
- 8 slices of smoked raw bacon,
- 8–10 sun-dried tomatoes in oil,
- 8 slices of Gouda or cheddar cheese (you can also use mozzarella if you prefer a stretchier filling),
- 1 teaspoon of smoked paprika,
- 1/2 teaspoon of granulated garlic,
- Salt and freshly ground pepper to taste,
- Toothpicks to secure the rolls.
How to prepare the rolls step by step:
- Clean the meat: Remove membranes, cartilage, and fat from the fillets. Gently slice them into thinner pieces for easier wrapping.
- Season: Sprinkle salt, pepper, garlic, and smoked paprika on both sides of the meat. Rub the spices in with your fingers to help the flavors absorb better.
- Arrange the ingredients: Place a slice of cheese and a few strips of sun-dried tomatoes on each piece of meat.
- Roll the rolls: Starting from one end, tightly roll the meat to form a roll. Wrap each roll with a slice of bacon.
- Secure: Use toothpicks to ensure the rolls stay intact during baking.
- Bake: Place the rolls on a baking sheet lined with parchment paper. Preheat the oven to 390°F (top and bottom heat, no fan), and bake for 25–30 minutes.
- Optional grilling: Sometimes, I turn on the grill function for an additional 3–5 minutes at the end to make the bacon even crispier.
- Rest: After baking, let the rolls rest for a few minutes before serving—this keeps the meat juicy.
These chicken rolls with sun-dried tomatoes are a recipe that always works—whether I'm making them for a family lunch, a gathering with friends, or a quick post-work meal. The bacon on the outside becomes enticingly crispy, and the inside is creamy and full of flavor.
