Go Back
+ servings
A top-down photo showing bacon wrapped chicken arranged on a white plate with lemon slices.
Print

Bacon Wrapped Chicken

If you can’t find chicken cutlets in your grocery store, simply place a regular boneless, skinless chicken breast between two pieces of plastic wrap, and gently pound with a meat mallet or rolling pin until chicken is ¼-inch thick. Customize this recipe by stuffing the chicken with your favorite cheese, such as smoked gouda or Manchego. Add a sprinkle of crushed red pepper flakes if you’d like a little heat. Double the recipe if your family loves big portions.
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 servings
Calories 336kcal

Ingredients

  • 4 4-oz. chicken cutlets
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. Italian seasoning
  • ½ cup grated Parmesan cheese
  • 1 cup baby spinach
  • 4 slices bacon
  • 2 Tbsp. olive oil
  • ½ lemon sliced
  • ¼ cup dry white wine
  • Fresh flat-leaf parsley

Instructions

  • Preheat oven to 350F. Place chicken cutlets on a cutting board. Sprinkle cutlets evenly with salt, pepper, Italian seasoning, and Parmesan; top evenly with spinach. Starting with one end, roll chicken to encase cheese and spinach, forming a spiral. Wrap each roll with bacon, securing each roll with a wooden pick. (Pierce through middle of roll to secure bacon.)
  • In a medium oven-safe skillet, heat olive oil over medium-high heat. Add chicken; cook until bacon is slightly browned on three sides, about 2 minutes per side. Transfer skillet to oven; bake 20 minutes.
  • Remove skillet from oven. Transfer chicken to a plate; cover with foil to keep warm. Add lemon slices and wine to skillet. Cook oven medium heat until lemons are slightly browned, 2 to 3 minutes. Remove from heat. Divide chicken among 4 plates; top with pan sauce. Garnish with parsley, if desired.

Notes

  • If you can’t find chicken cutlets in your grocery store, simply place a regular boneless, skinless chicken breast between two pieces of plastic wrap, and gently pound with a meat mallet or rolling pin until chicken is ¼-inch thick.
  • Customize this recipe by stuffing the chicken with your favorite cheese, such as smoked gouda or Manchego.
  • Add a sprinkle of crushed red pepper flakes if you’d like a little heat.
  • Double the recipe if your family loves big portions.

Nutrition

Serving: 170g | Calories: 336kcal | Carbohydrates: 1.9g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.7g | Cholesterol: 140mg | Sodium: 280mg | Potassium: 471mg | Sugar: 1.3g | Vitamin A: 950IU | Calcium: 50mg | Iron: 1.4mg