Mexican Stuffed Chicken and Bacon Rolls are so yummy you won’t believe they are healthy! This lightened up cream cheese stuffed chicken recipe definitely falls in the comfort food category. Stuffed with green and black olives, pimento, bacon, jalapeño, green onions and a little light cream cheese, they are like a healthy chicken enchilada without the tortilla. Serve them with my homemade Tomatillo Green Salsa or store-bought green salsa and a little Jalapeño Cream.
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Of course! I just like thighs better. Thighs are juicier and taste better in my opinion but chicken breasts work great too! You may need to adjust the baking time so be sure and use a thermometer to make sure they are done.
Can you make them up ahead of time?
Yes! You can make these up and store them in the refrigerator for up to a day. I’m sure you could also freeze them and then bake them when you need them, just adjust time and cover with foil until the last 10 minutes or so. You can definitely freeze them after they are baked. Just wrap them up tight to avoid freezer burn. Bake them frozen until hot.
How to make Mexican Stuffed Chicken Roll Ups in pictures:
Combine cream cheese and filling ingredients in a bowl.
Lay out chicken thigh on parchment and trim visible fat.
Mexican Stuffed Chicken and Bacon Rolls are so yummy you won’t believe they are healthy! Stuffed with green and black olives, pimento, bacon, jalapeño, green onions and a little light cream cheese, they are like a chicken enchilada without the tortilla. Serve them with my homemade Tomatillo Green Salsaor store-bought salsa and a little of my Jalapeño Cream.
6 chicken thighs, boneless, skinless (about 3–4 oz each), visible fat trimmed or use breasts to save 1 point
In a medium bowl, combine: cream cheese, pimento, bacon, black and green olives, jalapeño, green onions, cilantro, cumin and salt. Stir well.
Place a piece of parchment paper on a cutting board. Lay the chicken thigh on paper and fold the paper over. Pound the chicken with a meat mallet (smooth side down) until thin. Do this for all 6 thighs/breasts.
Place about 1/4 c. filling on top of chicken. Add 1 T. shredded cheese. Carefully roll up, tucking in the chicken as you go so they filling stays inside. Secure with toothpicks if needed.
In a small bowl, beat the egg. On a plate or shallow dish combine panko, black pepper and salt.
Dip the chicken roll into the egg, then roll into the panko.
Arrange chicken on a baking sheet lined with parchment or greased/oil sprayed 9×13 dish.
Bake for 30 min or until temperature of chicken is at least 165°.