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Chicken Rolls with Smoked Fontina and Bacon

Rated as 5 out of 5 Stars

"Skinless, boneless chicken breasts are stuffed with smoked fontina cheese and pieces of bacon and browned. I fix these in my iron skillet. Makes an elegant dish and the flavors are marvelous! This is great with peas."
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45 m servings 313
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook bacon in a large oven-proof skillet until crisp, 5 to 7 minutes. Crumble bacon into a bowl; reserve drippings in skillet. Mix fontina cheese into bacon until combined.
  3. Lay chicken breasts on a flat surface; place 1/4 cup of bacon-cheese mixture on top of each. Roll up tightly and secure with toothpicks; sprinkle with black pepper. Arrange rolls in the skillet containing reserved bacon drippings.
  4. Brown chicken over medium heat until golden brown, 5 to 7 minutes. Cover the skillet and transfer to the oven.
  5. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

Per Serving: 313 calories; 17.5 0.8 36 115 569 Full nutrition

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So delicious, you'd never know there were so few ingredients! Simple to make too. The fontina adds a nice smoky and creamy flavor. The only thing I'd do differently next time is to season the ch...