One of my favorite things about this meal (besides the bacon, cheese and green chilies) is that it is easy to make this into 2 meals. One for now, one to put in the freezer for another day. The bacon, cheese and green chilies filling doesn’t hurt any either.
Stuffed chicken is best made with flattened chicken breasts. Chicken breasts seem to get larger every day, so for this recipe I start with 6 large breasts, cut them in half cross-wise, and then pound them flat, giving me 12 decent portions. If you have small chicken breasts, you can pound them whole.
To flatten chicken breasts, I use a gallon-sized Ziploc bag. I cut off the top (where it seals), and also cut down one of the sides, so that it is easier to get the chicken in and out. Place one chicken breast in the bag and use the flat side of a meat mallet (or other flat heavy object-like the side of a filled soup can) to pound chicken until it is about 1/4” thick.
The flatter you get the chicken, the more room there will be for filling! And that’s why we are really eating this anyway, right? The chicken is just an excuse for not eating bacon-chili-cheese dip with a spoon for dinner.
Spread the filling on the flattened chicken breasts and roll, beginning with the smallest end. Secure with toothpicks, if necessary. Dip chicken breasts in beaten egg and then a combination of Parmesan cheese and crushed tortilla chips.
Place in a greased baking dish and bake for 30-45 minutes, or until cooked through. Cooked chicken will feel firm to the touch, but not hard.
This recipe makes 12 stuffed chicken rolls. In the above picture, you will notice there are only 5. One lonely cheese-less chicken roll is hiding out in another baking dish.
The other 6 I freeze to eat another day (I actually ended up with 7 because I started with an additional small chicken breast)
Prepare stuffed chicken breasts. Before cooking, place rolls on a foil or parchment paper lined baking sheet. Place in the freezer for several hours, or until firm. Transfer frozen chicken rolls to a labeled Ziploc bag. Return to the freezer. These can be cooked directly from the freezer; no thawing necessary (cook an additional 15-30 minutes).
Chicken Stuffed with Green Chilies, Bacon and Cheese
6 large boneless-skinless chicken breasts
1 pkg (12-16oz) bacon, cooked and crumbled
1 ½ cups grated cheddar and/or Monterey Jack cheese
1 4 oz. can diced green chilies with juice (do not drain)
¼ cup sour cream
1 egg, beaten
1 cup grated Parmesan cheese
1 cup crushed tortilla chips
Preheat oven to 375°F.
Spray a baking dish with nonstick spray. Cut chicken breasts in half cross-wise. Place a chicken breast half in a Ziploc bag (don’t seal) and pound until chicken breast is very thin, about 1/4 inch. Repeat with remaining breasts.
In a bowl, stir together bacon, cheddar/Monterey Jack cheese, chilies with juice, and sour cream. Spread about 1-2 Tbs cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Combine Parmesan cheese and tortilla chips in a wide bowl. Dip chicken rolls in beaten egg, and then roll each chicken breast in Parmesan/chips mixture.
Place chicken in baking dish and bake for 30-45 minutes, until the chicken is firm, but not hard, to the touch. Serve with salsa, if desired.
*****NOTE: I usually serve 6 for dinner, and freeze the other six on a parchment paper (or foil) lined baking sheet until frozen. Transfer the frozen stuffed chicken to a Ziploc bag to store in the freezer. Bake directly from freezer at 375°F for about 45-60 mins.
Yield: 12 stuffed chicken breasts
Recipe adapted from Kalyn’s Kitchen