My husband called these chicken rolls "better then chicken cordon blue", which means they must be good. It's true, I did splurge on sun-dried tomatoes this week but it was so worth it. These were so easy to make that it was even worth waiting the 40 minutes of baking time, which for us is quite a long time when we both come home hungry from school and work. It was a perfect size for two of us and will be easy to double or triple depending on the size of your family. We gave this meal 4 STARS.
2 Boneless chicken breasts
1/2 cup Sun-dried tomatoes in oil (patted dry)
3 tbsp Parmesan cheese
2 tbsp Olive oil
1/4 tsp Rosemary
1/4 tsp Salt
Sprinkle of Pepper
4 Bacon slices
Butterfly chicken breast by cutting horizontally lengthwise almost, but not quit, to the other side. This is done most easily if you are using frozen chicken breasts and you cut them when they are still a little frozen but can also be done using fresh chicken breasts. Open flat. Butterflied chicken breast should be approximately 1/4 inch or 5 mm in thickness. If you have one of those thick pieces of chicken place between 2 sheets of plastic wrap and pound with mallet or rolling pin to desired thickness.
Combine next 6 ingredients in a small bowl. Spread mixture evenly on cut side of flattened chicken breast, Roll up tightly starting from the long edge. Tie with string (or in my case dental floss). Place on baking sheet or in a baking dish (Note: Use somethign with a lip because the juices leaked off my baking stone and sure made a mess of my oven).
Lay bacon slices lengthwise over chicken roll. Bake in 350 F (175 C) oven for about 40 minutes. Remove from oven and cover with tinfoil. Let stand 10 minutes. Discard string. Serve and enjoy!
MAKE IT A MEAL: I served these chicken rolls with a sweet potato with butter, brown sugar and cinnamon and broccoli which I drizzeled with olive oil and salt and baked in the oven with the chicken for 20 minutes. If you are not a sweet potato fan you could also just make baked potatoes in the oven at the same time.