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Chicken Roulades Wrapped in Bacon with Cream Cheese and Herbs
Juicy chicken roulades filled with a tender cream cheese and herb mixture, wrapped in crispy bacon and cooked in an air fryer.
Ingredients
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COMPONENT to taste
- to taste
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Method
Finely chop your herbs and mix them with the cream cheese. Press in some garlic. Stir until smooth and combined.
Rinse the chicken breasts and pat dry with paper towels. Slice each breast lengthwise into 2–3 thin, flat cutlets. Gently pound the meat with a mallet to make the pieces thinner and more tender. Season lightly with pepper.
Spoon about 1–2 teaspoons of the cheese filling onto the edge of each pounded chicken piece. Roll it up tight into a roulade. Wrap each one with a strip of bacon.
Place the roulades in your air fryer basket in a single layer with a little space between each one. Cook at 350°F for 15–18 minutes.
If you want crispier, more golden bacon, bump the temperature up to 400°F for the last 2–3 minutes.
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