Cheese and Ham, Stuffed Chicken Rolls, Wrapped in Maple Bacon
Marie Gunkel @marie14513
I just came up with this recipe while I was at work. I wanted to make stuffed chicken and I just started putting a cheese mixture together and rolled it in the chicken with a some ham. Wrapped in Maple flavored Bacon. Topped with a Alfredo cheese sauce. It was Heaven. I made this for a crew of 12. It can be scaled to, how ever many you will need. Enjoy
- 6 large
- chicken breast
- 12 slice
- thin ham slices
- 1 1/2 c
- ricotta cheese
- 1 1/2 c
- cottage cheese, small curd
- 1 1/2 c
- mozzarella cheese, shredded
- 1 pkg
- maple flavored bacon, uncooked
- corn meal
- 1 jar(s)
- alfredo sauce
1preheat oven to 325.
2Mix the mozzarella cheese,cottage cheese,and ricotta cheese together in a bowl and set it aside.
3Pound chicken to about 1/4 inch, Thin enough to Roll it. You can do this in a zip lock bag or using 2 pieces of saran wrap.
4Flip the chicken so the the so the smooth end is on the bottom. You will want to stuff the rough looking side of the chicken.
5place 2 pieces of ham on to the chicken. starting at one end put about 2 tablespoons cheese mixture on the chicken. Roll about 1/2 and add 2 more tablespoons of cheese and roll up the rest of the chicken breast.
6Take 2 slices of bacon and wrap each end of the chicken roll with a slice of bacon.
(I used tooth pics to hold it together.)
7place enough corn meal in a bowl to roll the chicken into the corn meal. Including the ends of the roll.
8Place to rolls in a deep dish. Cover with foil and cook on 325 for about 40 min. Checking the temp. on meat therm. Should reach 170 in thickest part of roll. Going in about 2 inch. on the therm.
9When the chicken is cooked, remove the rolls to a second pan and just scoop out any cheese that may have spilled out and place that and some of the juice from the pan over the chicken.
10Poor your Alfredo sauce over the top. (if using tooth pics, remove them before putting on cheese sauce.) Place the pan back in the oven a cook until cheese is heated.
11Let the chicken rest for about 5 min. before cutting into the master piece.