Stuffed Chicken Roll-ups

Chicken Roll Looking for a quick and easy 30 minute meal? This is an easy weeknight meal that you could adapt with so many different ingredients. I made mine with lots of veggies and bacon and made Super Hubby’s with Cheese, Bacon and Kale. When not everyone in your house likes the same ingredients, this is your go to recipe for Healthy, Quick Dinners.


  • 2 Large Chicken Breasts ( 1 Breast makes two rolls)
  • 2 Kale leaves
  • 1 Roma tomato, sliced thin
  • 4 Tbsp. Bacon pieces
  • Salt and Pepper to taste
  • 1 Egg
  • 1/2 Cup Almond Meal
Brandon got Raw Milk Cheddar on his.

Brandon got Raw Milk Cheddar on his


  1. Preheat the oven to 350 degrees
  2. Place Chicken between two pieces of parchment paper and flatten with a Meat Tenderizer
  3. Slice the breast in half so you have 4 pieces
  4. Salt and Pepper each piece
  5. Layer each breast with 1 Tbsp. of Bacon, Kale and Tomato slices
  6. Roll each Chicken gently and hold together with a tooth pick
  7. In a bowl, whisk an egg and and dip each Chicken roll in the egg
  8. Lightly coat/ pat each chicken roll with almond flour
  9. Place Chicken Rolls on a Tin Foil lined cookie sheet and bake in the oven for 25 minutes
  10. Remove toothpicks and serve with your favorite sides
Roll and dip in Egg

                      Roll and dip in Egg

Served with Mashed Sweet Potato and a garden Salad

Served with Mashed Sweet Potato                                 and a garden salad

*These can be made ahead of time by following all of the process’ and freezing them in a parchment lined tupperware container before you cook.

Leave a Reply