Chicken Bacon Swiss Rollups

Deliciously crisp chicken rollups that are filled with swiss cheese and bacon and then fried and baked to reach crisp perfection. Last, but not least, the parmesan sauce is added for a beautiful element of flavor to these Chicken bacon and swiss rollups. We love to enjoy these chicken, bacon and swiss rollups with macaroni and cheese or with Amish style mashed potatoes. They would also be delicious with scalloped potatoes or Steakhouse style sweet potatoes. For vegetable sides you can try adding slow cooker glazed carrots or cheesy bacon sauteed green beans.

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Chicken, bacon and swiss rollups

Chicken, bacon and swiss rollups with creamy parmesan sauce.

marilynpeight
Fried chicken breasts are rolled with bacon and swiss cheese and then smothered in a creamy and savory parmesan sauce!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration: 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8 slices bacon cooked
  • 2 large chicken breasts
  • 4 slices swiss cheese halved
  • 1/2 cup all purpose flour
  • 1/4 cup Italian style bread crumbs
  • dash cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon Old bay seasoning *see note
  • 2 large eggs beaten

For the parmesan sauce:

  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 cup whole milk
  • 1/4 cup grated parmesan cheese
  • 1/3 teaspoon prepared yellow mustard or to taste
  • salt to taste
  • 1 teaspoon soy sauce

Instructions
 

Preheat oven to 400.

  • Cut chicken strips in half length-wise, then cover with plastic wrap. Flatten chicken breasts with a rolling pin or the flat side of a meat tenderizer. Cut strips in half (length-wise again), so that you have 8 thin, flat strips. Layer swiss cheese strips, then cooked bacon slices on top of the chicken strips.
  • Roll up the chicken, bacon and swiss, then secure with a toothpick. Repeat the process for all 8 strips. Beat eggs, then mix flour, bread crumbs, and spices in a separate bowl. Dip chicken rollups in egg on all sides then dredge with flour and shake off the excess. Place Rollups in an 8 by 8 inch baking dish and cover with plastic wrap, then refrigerate the rollups for 30 minutes to firm them up for frying.
  • Heat vegetable oil in a large nonstick skillet (around 1/4 inch of oil), and preheat oven to 425. Remove chicken rollups from the refrigerator, then fry in hot oil for 3-5 minutes per side until nice and golden. Return fried chicken rollups to the 8 by 8 inch baking dish ( you may need to wipe excess flour from the dish first), then bake in preheated oven for 20 to 30 minutes until chicken is cooked through and reaches 165 degrees.
  • While chicken rollups are baking, melt butter in a small sauce pan, then whisk in flour until smooth. Add milk and bring to a light boil, stirring rapidly for a minute or two until sauce has thickened. Turn heat to low, then stir in salt to taste, mustard, soy sauce and parmesan cheese. Cook and stir until all components are well combined and the sauce is thick and creamy. Allow cooked chicken rollups to cool slightly, then serve with warm mustard sauce.

Notes

You can substitute Season all or Cajun seasoning for the Old bay seasoning in the parmesan sauce. 
Seasonings can be added to taste in the parmesan sauce. 
Keyword Fried chicken, chicken roll ups, bacon, swiss, parmesan sauce
Tried this recipe?Let us know how it was!

Equipment needed for these chicken bacon and swiss rollups:

  • Baking dish an 8 by 8 inch baking dish works well for the amount of chicken, bacon and swiss rollups this recipe produces.
  • Saucepan I like to use a small saucepan to make the creamy parmesan sauce in. Although the sauce is optional, it certainly is my favorite part about these chicken rollups!
  • Frying pan A frying pan or non-stick skillet is needed to fry the chicken rollups in to give them a bit of a crisp.
  • Cutting board I like to use a cutting board to place the chicken strips onto before pounding them into thinner strips.
  • Meat tenderizer. A meat tenderizer or the flat end of a rolling pin is needed to pound the chicken strips down a bit to make them thinner and easier for rolling.

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We had this dish with honeyed carrots and macaroni with cheese sauce ( I cheated a bit and made a double batch of the parmesan sauce, then stirred half of it into the macaroni), It was delicious!

Step 1-2 : Cut chicken strips in half length-wise, then cover with plastic wrap. Flatten chicken breasts with a rolling pin or the flat side of a meat tenderizer. Cut strips in half (length-wise again), so that you have 8 thin, flat strips. Layer swiss cheese strips, then cooked bacon slices on top of the chicken strips. Roll up the chicken, bacon and swiss, then secure with a toothpick. Repeat the process for all 8 strips. Beat eggs, then mix flour, bread crumbs, and spices in a separate bowl. Dip chicken rollups in egg on all sides then dredge with flour and shake off the excess. Place Rollups in an 8 by 8 inch baking dish and cover with plastic wrap, then refrigerate the rollups for 30 minutes to firm them up for frying.

Step 3: Heat vegetable oil in a large nonstick skillet (around 1/4 inch of oil), and preheat oven to 425. Remove chicken rollups from the refrigerator, then fry in hot oil for 3-5 minutes per side until nice and golden. Return fried chicken rollups to the 8 by 8 inch baking dish ( you may need to wipe excess flour from the dish first), then bake in preheated oven for 20 to 30 minutes until chicken is cooked through and reaches 165 degrees.

Step 4: While chicken rollups are baking, melt butter in a small sauce pan, then whisk in flour until smooth. Add milk and bring to a light boil, stirring rapidly for a minute or two until sauce has thickened. Turn heat to low, then stir in salt to taste, mustard, soy sauce and parmesan cheese. Cook and stir until all components are well combined and the sauce is thick and creamy. Allow cooked chicken rollups to cool slightly, then serve with warm mustard sauce.

Storage options for these chicken bacon and swiss rollups:

I like to cover the leftovers and refrigerate them for several days or reheat them the second day. The rollups will lose some of their crispiness when reheated in the microwave, but still taste delicious! You can also freeze these rollups for several months before thawing and reheating (minus the sauce which is best when fresh).

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