Stuffed Chicken Rolls with Bacon and Red Bell Pepper
Tender chicken breasts rolled around a savory filling of crispy bacon and sweet red pepper, then simmered in a fragrant garlic and tomato broth. Elegant enough for guests, simple enough for a weeknight dinner.
🛒 Ingredients
4 servings
- 4 chicken breasts, butterflied
- 6 garlic cloves
- 1 lemon
- 100 g smoked bacon, diced
- 1 large red bell pepper, finely diced
- 1 medium onion, chopped
- 1 large tomato, diced
- 250 ml chicken broth
- 4 tablespoons olive oil
- Red pepper flakes
- Salt
- Kitchen twine
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Directions
- 1
Squeeze the lemon juice over the chicken breasts and let them rest for 10 minutes.
- 2
Crush 4 garlic cloves and season the chicken with garlic, salt, and red pepper flakes. Set aside.
- 3
In a skillet, cook the diced bacon with a drizzle of oil over medium heat for about 5 minutes until golden and crispy.
- 4
Add the diced bell pepper, cover, and cook over low heat for 2 minutes.
- 5
Stir in the chopped onion, cover, and cook for another 3 minutes. Remove from heat and let cool slightly.
- 6
Lay a chicken breast flat on a cutting board and spoon 2 tablespoons of the filling into the center.
- 7
Roll the breast tightly and tie securely with kitchen twine. Repeat with the remaining chicken.
- 8
Heat the olive oil in a deep skillet and brown the rolls on all sides over medium heat until golden.
- 9
Add the remaining 2 crushed garlic cloves, diced tomato, chicken broth, salt, and pepper flakes. Cover and simmer over low heat until the sauce has reduced and the chicken is cooked through.
💡 Chef's Tip
Remove the kitchen twine before serving. Slice the rolls into rounds for an impressive presentation. Pairs beautifully with mashed potatoes or steamed rice.
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Same category — Poultry
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