written 07/08/2023, updated 07/08/2023
What
Chicken breast rolls stuffed with sauce, bacon, and spinach, breaded with Kellogg’s Corn Flakes Crumbs. Can easily be dairy-free without addition of cheese. No eggs. No soy. Unless in sauce.
Fun for a family because each roll can be customized for each person in terms of sauce, seasonings, and filling
Ingredients
Main: Chicken breasts (whole or sliced), Kellogs’s Corn Flakes Crumbs (or whatever breading, like panko), filling, seasoning, sauce, physical fastener
Your choices of whatever you like:
Filling: spinach, cheese slices, bacon, dried cranberries, onions, etc
Seasonings: soy sauce, salt, pepper, sugar, lemon juice, garlic powder, onion powder, etc
Sauce: A-1, mustard, hot sauce, mango, tomato, etc
Fasteners: toothpicks, cooking twine, etc
Time
45 minutes prep + 30-45 minutes bake = 1.5 hours total
Steps
I used 4 whole breasts, pictures below
- Cook bacon
- Sauté spinach and flavor lightly with lemon, garlic, soy sauce, pepper, and crumbled bacon, if desired
- Prepare and set out any seasonings or sauces (your hands will be dirty)
- Prepare breading in dish and set aside
- Line a baking pan with baking rack (you want airflow under the chicken)
- Prepare a sheet of plastic wrap and set nearby
- Butterfly the whole breasts (if using pre-cut breasts, skip ahead)
- Lay plastic wrap on top of butterflied chicken
- Using a meat tenderizer mallet, pound until flat
- Repeat for all chicken
- One by one, season the chicken on both sides
- Pour sauce and rub it in
- Layer cheese, bacon, and spinach
- Top with more sauce, bacon, and cheese
- Carefully fold in the sides, and then roll (Sauce and cheese will escape any holes or seams!)
- Bind with physical fasteners (I use toothpicks)
- Drizzle oil (optional)
- Cover in Kellogg’s Crumbs/breading
- Bake in oven between 350-400 degrees F for about 30-40 minutes (depends on how much chicken)
- Remove fasteners
- Slice, enjoy
Pictures
Notes
- Sauce is imperative if you don’t want it to turn out dry
- Fun to make for the family because everyone gets to choose their own sauce/flavor
- Pre-cooked bacon is easy, but imparts little flavor
- Bakes quickly since chicken is thin and filling is pre-cooked
- Thermometers are not recommended given how thin the meat is, can be used as a gauge
- Cutting open a test piece is the best option to test for doneness
- Cheese is not necessary, but makes it oh so good
- Colored toothpicks not recommended, lol. Color comes off in chicken.
- Bite sized is fun to eat, but annoying to prepare
- Try not to create holes when butterflying
- Try not to lose any sauce or cheese to holes during baking. Makes it very dry
