Bacon Rolled Chicken looks elegant, yet is an easy weeknight dinner recipe. Pretzel crusted chicken roll-ups are stuffed with tangy cranberries, crisp bacon, and drizzled with a creamy honey dijon mustard sauce.
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Ingredients Needed
Similar to Spinach Stuffed Chicken and Cheesy Stuffed Chicken recipes, the ingredients are streamlined and simple, but the end results are heavenly and show stopping!
- Boneless, skinless chicken breasts – pounded evenly
- Bacon
- Dried cranberries
- Crushed pretzels
- Honey
- Dijon mustard – regular or whole grain stone ground
- Mayonnaise – regular or light
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How To Make Rolled Chicken
- First cook the bacon until just about crisp, but still pliable enough to roll. This can be done in the oven, frying pan, or microwave.
- In a small bowl combine honey, dijon mustard, and mayonnaise. Set 6 tablespoons aside for the dipping sauce. To the remaining dijon sauce, add salt and pepper.
- Place the pounded thin chicken breasts in a large bowl. Gently mix with salt and pepper honey dijon sauce.
- Place flatten chicken on a parchment-lined baking sheet. Lay a slice of bacon on top and sprinkle cranberries over top. Roll up, starting at the smallest end, and secure with toothpicks.
- Coat rolled chicken breasts with bacon in the crushed pretzels. Transfer stuffed chicken back to baking sheet and repeat with the remaining breasts.
- Bake at 375°F for 25 minutes. Slice and serve with creamy honey dijon sauce.
Best Way to Flatten and Roll Chicken Breasts
When pounding chicken breasts thin enough to roll, they become rather large. Therefore, for best results, first slice the chicken through the middle to make two thinner cutlets.
Place the thin cut chicken on a cutting board and lay piece of plastic wrap over the top. Use a meat mallet or rolling pin to gently beat the chicken breast until it is an even 1/4″ inch thickness throughout.
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Bacon Rolled chicken
Ingredients
- 6 slices (6 slices) bacon
- 3 (4) skinless boneless chicken breasts,, *halved into thin cutlets and pounded to 1/4" thickness
- ¼ cup (3 tbsp.) dijon mustard
- 3 tablespoons (3 tbsp.) honey
- 3 tablespoons mayonnaise
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup (80.81 g) dried cranberries
- ¾ cup (80 g) (about 2 cups whole twists) finely crushed pretzels,, regular or gluten free
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Lay bacon slices on the prepared sheet and bake for 20 minutes, or until just about crisp, yet still pliable. Reduce oven to 375°F.
While the bacon is cooking, *prepare the chicken breasts and place in a large bowl. In a small bowl combine honey, dijon mustard, and mayonnaise. Set 6 tablespoons aside for the serving dipping sauce. To the remaining dijon sauce, add salt and pepper.- Pour the salt and pepper dijon sauce over the chicken and gently mix to coat. Lay the chicken on the lined baking sheet used for the bacon. Place a slice of bacon on top and sprinkle cranberries over bacon. Roll up, starting at the smallest end, and secure with toothpicks. Repeat with remaining chicken, bacon, and cranberries.
- Coat the rolled chicken breasts in crushed pretzels on all sides. Transfer coated chicken back to baking sheet and repeat with the remaining breasts.
- Bake at 375°F for 25 minutes, or until chicken has reached a temperature of 165°F. Remove toothpicks and slice. Serve with reserved honey dijon sauce.
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Notes
*Best Way to Flatten Chicken Breasts
When pounding chicken breasts thin enough to roll, they become rather large. Therefore, for best results, first slice the chicken through the middle to make two thinner cutlets. Place the thin cut chicken on a cutting board and lay piece of plastic wrap over the top. Use a meat mallet or rolling pin to gently beat the chicken breast until it is an even 1/4″ inch thickness throughout.
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This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
So delicious! Only thing I would change for next time, is that I’d chop the bacon up and sprinkle it on my flattened chicken, like you have us do the cranberries. It’s just a texture preference for me.
The flavors though! So good! Sweet and tangy and salty and smoky… I served mine with a simple brie and cheddar mac and cheese. Instant winner!
Thanks for sharing!
Hi Kate, Thank you so much for writing. I really like the idea of sprinkling on the bacon. I’m going to update the post and pictures soon so maybe I’ll add that to the recipe. Really appreciate you taking the time to write!
Best,
Melissa
My husband and I loved this! And it was so easy for a weeknight meal. We’re trying your spinach artichoke one tonight (which is how I found your blog, through foodgawker), and tomorrow your ricotta pasta bake!
Wow, thank you so much, Joanie! I truly appreciate you taking the time to let me know, and I’m so glad you and your husband are enjoying the meals. Please keep me posted on how your next meals turn out!