Bocconcinni and Bacon Stuffed Chicken Roulades

2013 09 17 Boccaccini and bacon stuffed chicken roulades with cucumber salad

 

Ingredients

  • Onions
  • Bacon
  • Chicken breasts
  • Cream cheese
  • Bocconcini
  • Salt, pepper, smoked paprika, basil
  • Almond four
  • Cajun spice
  • Eggs

Directions

  • Preheat oven to 425
  • Flatten chicken breasts between parchment paper and place in freezer
  • Cut bacon into pan and heat until almost completely cooked. Add chopped onions and sauté until soft and bacon is done. Transfer onto plate with paper towel and set aside.
  • Take chicken out of freezer and spread cream cheese, Bocconcini, bacon and onion mix, salt, pepper, smoked paprika and basil
  • Roll chicken, tucking sides in as you roll
  • Dip first into whisked egg mix and then into mixture of almond flour and Cajun spice. Put on stone wear
  • Cook for 40 mins

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