These stuffed chicken breast rolls wrapped in bacon stay juicy thanks to a rich mushroom and cheese filling. A honey-mustard glaze and crisp bacon add plenty of flavor, and buttery buckwheat makes an unusual, tasty side.
At a Glance
- Prep time: 20 min
- Cooking time: 25 min
- Total time: 45 min
- Servings: 4
- Difficulty: Medium
- Best for: a Sunday lunch or a hearty dinner
- Make ahead: yes – you can fill and wrap the rolls in advance
- Storage: refrigerator, in an airtight container, up to 2 days
- Serving tip: with buckwheat or mashed potatoes
- Main ingredients: chicken breast and bacon
Ingredients
For the chicken
- 2 boneless, skinless chicken breasts
- 1 package sliced bacon (about 8 slices)
- Salt and black pepper, to taste
- Curry powder and smoked paprika, to taste
For the filling
- 5 oz (150 g) oyster mushrooms or white button mushrooms
- 3.5 oz (100 g) hard cheese, about 1 cup shredded (Swiss or Gouda)
- 1 onion
- 2 garlic cloves
- 2 teaspoons mayonnaise
- 3/4 oz (20 g) fresh parsley, about 1/2 cup chopped
- A little vegetable oil for sautéing
For the glaze
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1 teaspoon teriyaki sauce
For the side
- 1/2 cup (about 100 g) buckwheat groats
- 1 cup (240 ml) hot water
- 1 onion
- 1 1/2 tablespoons (20 g) butter
- Salt, to taste
- A little vegetable oil for sautéing
Instructions
- Slice the chicken breasts in half horizontally into thinner cutlets, cover with plastic wrap and pound gently.
- Season the meat on both sides with salt and pepper, sprinkle with curry powder and smoked paprika and massage the spices in well.
- Finely chop the onion and the mushrooms, sauté them in a little oil until golden, then let them cool slightly.
- In a bowl, combine the shredded cheese, chopped parsley, mayonnaise, pressed garlic and the cooled mushrooms.
- Spread the mushroom and cheese filling over each cutlet and roll it up.
- Wrap each roll tightly in two slices of bacon so the filling stays in and the roll holds its shape.
- Place the rolls on a baking sheet lined with parchment paper and bake for 15 minutes in an oven heated to 350°F (180°C).
- While the chicken bakes, mix the honey, mustard and teriyaki sauce into a smooth glaze.
- After 15 minutes, take the rolls out, brush them with the glaze and bake for another 10 minutes, until the bacon is golden. The chicken must reach an internal temperature of 165°F (74°C) in the center of the filling; bake a little longer if needed.
- Meanwhile, sauté the second chopped onion in oil in a skillet, add the rinsed buckwheat and pour in the hot water.
- Add salt and the butter, cover and simmer over low heat until tender, about 15 to 20 minutes.
Video Recipe
Tips & Storage
- If the bacon is wrapped tightly, the rolls hold their shape and you do not need toothpicks.
- You can replace the mayonnaise in the filling with cream cheese or thick plain yogurt.
- Do not skip the honey-mustard glaze. It caramelizes on the surface and gives the meat a lovely shine and a balanced sweet and salty flavor.
Frequently Asked Questions (FAQ)
Can I replace the buckwheat with another side?
Yes. These rolls also go very well with mashed potatoes, roasted potatoes with rosemary or a light vegetable salad.
Which mushrooms work best in the filling?
The recipe uses oyster mushrooms, which have a firm texture, but regular white button mushrooms or soaked and finely chopped dried porcini work just as well.
The recipe is based on a version by HausRezept, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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