Stuffed Chicken Roll
Dive into this mouthwatering stuffed chicken roll, where tender chicken envelops a savory blend of gooey cheese and savory ham, all wrapped up in crispy bacon for that irresistible crunch! Perfect for novice cooks looking to impress, this dish is not just a meal—it’s a celebration of flavors that will have everyone asking for seconds. Get ready to elevate your cooking game and delight your taste buds with every bite!
Prep
15
min
Cook
18
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic powder
- Pepper
🥩Meat & Seafood(3)
- 15 slices of bacon
- 500 g of ground chicken (1.1 lbs)
- Slices of ham
🥛Dairy & Eggs(1)
- Grated cheese
🧂Spices & Seasonings(2)
- Oregano
- Salt
Nutrition (per serving)
Calories
550
Protein
54g
Carbs
3g
Fat
35g
👨🍳 Instructions
- 1
Lay the slices of bacon on a piece of plastic wrap, overlapping them.
- 2
Season the ground chicken with salt, pepper, oregano, and garlic powder, then spread it over the bacon.
- 3
Place grated cheese and slices of ham in the center.
- 4
Using the plastic wrap, roll everything into a cylinder and seal the ends well. Refrigerate for 30 minutes to firm up.
- 5
Cut it in half and place it in the air fryer at 180 ºC for 16-18 minutes, until the bacon is crispy and the chicken is cooked through.
💡 Pro Tips
- ✓Overlap bacon slices at 50-75% coverage (each slice covers half the previous one) to create a continuous, sealed exterior that contains moisture and prevents the chicken filling from drying out during cooking.technique50-75% overlap
- ✓Refrigerate the rolled cylinder for 30-45 minutes at 4°C so the bacon fat solidifies and the ground chicken sets, preventing the filling from bursting through the bacon weave when cut and cooked.timing30-45 minutes at 4°C
- ✓Use 180°C air fryer temperature with the roll seam-side down for the first 10 minutes, then flip to seam-side up for the final 6-8 minutes—this ensures the bacon renders fat downward initially (crisping the base) while the chicken interior reaches 73-75°C core temperature without overcooking.timing180°C: 10 min seam-down + 6-8 min seam-up; 73-75°C internal temp
- ✓Mix ground chicken with 2-3% salt by weight (10-15g for 500g chicken) before spreading, as this activates myosin proteins and increases water-binding capacity by 15-20%, keeping the filling tender rather than dense.ingredient2-3% salt by weight
- ✓Let the cooked roll rest for 5 minutes before cutting—carryover cooking raises the internal temperature by 2-3°C while muscle proteins relax, preventing juices from immediately running out onto the plate.timing5 minutes rest; +2-3°C carryover
Share this recipe
Prep
15
min
Cook
18
min
Serves
4
people
Level
beginner
Share this recipe
Stuffed Chicken Roll
Dive into this mouthwatering stuffed chicken roll, where tender chicken envelops a savory blend of gooey cheese and savory ham, all wrapped up in crispy bacon for that irresistible crunch! Perfect for novice cooks looking to impress, this dish is not just a meal—it’s a celebration of flavors that will have everyone asking for seconds. Get ready to elevate your cooking game and delight your taste buds with every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic powder
- Pepper
🥩Meat & Seafood(3)
- 15 slices of bacon
- 500 g of ground chicken (1.1 lbs)
- Slices of ham
🥛Dairy & Eggs(1)
- Grated cheese
🧂Spices & Seasonings(2)
- Oregano
- Salt
Nutrition (per serving)
Calories
550
Protein
54g
Carbs
3g
Fat
35g
👨🍳 Instructions
- 1
Lay the slices of bacon on a piece of plastic wrap, overlapping them.
- 2
Season the ground chicken with salt, pepper, oregano, and garlic powder, then spread it over the bacon.
- 3
Place grated cheese and slices of ham in the center.
- 4
Using the plastic wrap, roll everything into a cylinder and seal the ends well. Refrigerate for 30 minutes to firm up.
- 5
Cut it in half and place it in the air fryer at 180 ºC for 16-18 minutes, until the bacon is crispy and the chicken is cooked through.
💡 Pro Tips
- ✓Overlap bacon slices at 50-75% coverage (each slice covers half the previous one) to create a continuous, sealed exterior that contains moisture and prevents the chicken filling from drying out during cooking.technique50-75% overlap
- ✓Refrigerate the rolled cylinder for 30-45 minutes at 4°C so the bacon fat solidifies and the ground chicken sets, preventing the filling from bursting through the bacon weave when cut and cooked.timing30-45 minutes at 4°C
- ✓Use 180°C air fryer temperature with the roll seam-side down for the first 10 minutes, then flip to seam-side up for the final 6-8 minutes—this ensures the bacon renders fat downward initially (crisping the base) while the chicken interior reaches 73-75°C core temperature without overcooking.timing180°C: 10 min seam-down + 6-8 min seam-up; 73-75°C internal temp
- ✓Mix ground chicken with 2-3% salt by weight (10-15g for 500g chicken) before spreading, as this activates myosin proteins and increases water-binding capacity by 15-20%, keeping the filling tender rather than dense.ingredient2-3% salt by weight
- ✓Let the cooked roll rest for 5 minutes before cutting—carryover cooking raises the internal temperature by 2-3°C while muscle proteins relax, preventing juices from immediately running out onto the plate.timing5 minutes rest; +2-3°C carryover