Chicken Roll-Ups

I know, I know... it's been awhile since my last post, but I promise it was worth the wait! This next recipe was inspired by the cooler weather, the color changing of leaves, and talking about Thanksgiving plans with family. 

After all the talk, I was getting too excited about the amazing meals I will stuff my face with and since it's inevitable that on Thanksgiving I will be eating a traditional turkey dinner, I decided to come up with something a little twisted to hold myself over.

First of all, a few of my friends and family members don't even enjoy eating turkey, so I used chicken to accommodate all. 

I made a stove-top stuffing from scratch. I've never made it before, but I know what's supposed to be in it, so I did my best and it turned out fantastic. I also made a Spiced Cranberry Apple Sauce. That was inspired by an article I read a couple weeks ago. I believe it was on Buzzfeed, but I'm not 100% sure. 

This meal took a lot of thought. I knew how I wanted it to turn out, but I was unsure how to get there. Luckily, it turned out great or I would have been really upset because of the time wasted. 

If you're looking for a Twisted Thanksgiving dinner to hold you over, try this out. It's not hard at all and surprising doesn't take all that long to make. Don't let the length of the recipe scare you.

Love the food you create.
Eat the food you love.


4 Chicken Breasts, butterflied and pounded 1/4" thin.
2 tbsp. Dried Cranberries
1 cup Seasoned Panko Bread Crumbs
1 cup Chicken Stock
1/2 cup Carrots, minced
1/2 cup Celery, minced
1 medium White Onion, minced
1 tbsp. Garlic, minced
1/2 tbsp. Dried Sage
4 strips Thick-Cut Bacon
2 tbsp. Vegetable Oil
12 Toothpicks

In a large skillet, cook bacon until crispy. Place cooked bacon on paper towel lined plate to drain. Add cranberries, onions, carrots, celery to the grease that the bacon has produced. Add Sage and sprinkle with salt and pepper. Cook for 5-7 minutes on med-high heat or until tender. Stir in garlic and cook for another minutes. Stir in chicken broth and cook for 3-5 more minutes. Turn the heat off and add bread crumbs. Mix to combine until a stuffing is formed. Chop bacon into 1/2" pieces. Add bacon to stuffing and set aside.

Season chicken with salt and pepper on both sides. Spread stuffing mixture in a thin layer on flatted chicken and roll. Hold together with toothpicks.

Preheat oven to 375 degrees. Heat vegetable oil in a skillet on med-high heat. When oil is hot, place a stuffed chicken roll seam side down in the skillet. Sear for 2 minutes. Flip and repeat. Transfer to a large baking dish. Continue process until each chicken roll is seared on both sides. Finish cooking in the oven for 15 minutes. Slice to desired thickness and serve over Spiced Cranberry Apple Sauce. (recipe coming soon)


  1. That looks amazing!

  2. My chef at work makes something similar to this but serves it with gravy and mashed potatoes.... it is so yummy! I think the bacon is such a a good touch! I am trying to convince my family to let me make your recipe for thanksgiving. Thanks for sharing your recipe, I can't wait to try it!!!!