Chicken Roll-ups: Italy

This is my spin off of a Cordon Bleu I guess you can say. What your suppose to do traditionally is butterfly a chicken breast, put some cured meat and cheese inside, and roll it in breadcrumbs. Honestly I don't own much cured meat and a trip to the grocery store was not gonna happen so I had to work with what I got.

• Add bacon to a heated pan with no olive oil. Cook until crispy. When crispy take it out with a slotted spoon and place on a paper towel lined plate. That thing --->

Slotted Spoon

• Drain some of the fat out but keep some. Add red bell pepper, onion, and mushroom to the pan. Sauté until soft. Then add spinach a garlic. Sauté until spinach is wilted.
• Put crispy bacon, vegetables, cheese of your choice, and cream cheese in a bowl and mix. Salt & pepper to your taste but remember that the bacon is salty.
• Pound chicken breast between to pieces of plastic wrap. Season with salt (remember to go easy), pepper, garlic powder (optional), and herb seasoning. 
• Put a dollop of filling in the middle of each chicken breast and spread it. Then roll the chicken like a jelly roll. Tie with kitchen twine. 

  

  Kitchen Twine

• Put on a baking pan and bake for 30 min or until it is done on the inside. 
• Let it rest for a few minutes then cut into it in thick slices.

Enjoy!

 ~Pree