You catch the smell through the steam vent and suddenly you are starving. It 27s that kinda wonderful moment that grips you, makes you forget what you were doing a minute ago. The aroma is rich, kinda smoky from bacon, with that cheesy tang you can almost taste already.
You spot the little float valve jiggle on the lid and hear that valve hiss steady and reassuring. That 27s when you know the pressure cooker is working its thing, sealing in all that flavor. You remember how much easier this dinner is compared to cooking in regular pans. No fuss, no long waits.
As the pressure cooker does its job, you recall all the little things you added to the mix to get that perfect bite. Cream cheese, Parmesan, green onion, wrapped up together in chicken and bacon. You gotta love how this combo always hits the spot no matter what.
Why This Recipe Works Every Single Time
- Pressure cooking locks in moisture so your chicken stays juicy and tender.
- The bacon wraps the chicken perfectly giving a crispy outside without drying it out.
- The mix of cream cheese and Parmesan adds a creamy, cheesy punch that 27s super satisfying.
- Garlic powder and black pepper bring just the right kick without overwhelming flavors.
- Sealing with olive oil then using the oven creates perfect browning and texture.
- Simple ingredient list means you don 27t gotta spend forever preparing it.
All the Pieces for This Meal
- 2 boneless, skinless chicken breasts - sliced to make thin cutlets so they cook fast and roll easy.
- ½ cup grated Parmesan cheese - this gives that salty, nutty flavor everyone loves.
- 4 slices bacon - the star for crunch and smokiness wrapped around each roll.
- ¼ cup cream cheese, softened - adds creamy goodness that melts into the chicken.
- ¼ cup chopped green onions - fresh pop of flavor that balances the richness.
- ¼ teaspoon garlic powder - subtle but needed for that savory boost.
- ¼ teaspoon black pepper - just enough edge to keep things interesting.
- 1 tablespoon olive oil - for searing in the skillet before baking.
Each piece plays its part making these small bites much more than simple chicken. You got texture, flavor layers, and easy prep all wrapped in one.
Your Complete Cooking Timeline
- Preheat your oven to 375F (190C). You 27ll need this right after searing the chicken bombs.
- Slice each chicken breast in half lengthwise making 4 thin cutlets. This helps them cook evenly and lets you roll them up.
- Mix cream cheese, Parmesan, green onions, garlic powder, and black pepper in a small bowl. This filling is gonna be the flavor hero inside.
- Spread that cheesy mixture evenly over each chicken cutlet. Don 27t be shy, cover it well.
- Roll each cutlet tight and wrap a slice of bacon around it. Toothpicks come in handy if the bacon needs a little help to stay put.
- Heat olive oil in an oven-safe skillet over medium heat. Sear those chicken bombs 2-3 minutes on each side until bacon looks beautifully browned. That step brings out tons of flavor.
- Pop the whole skillet in the oven and bake for 20-25 minutes. Use natural release once you pull them out if you used the pressure cooker for any step. Just kidding here you finish in the oven but that slow release tip is great for other dishes!
Time Savers That Actually Work
- Slice chicken breasts the night before and keep 27em ready in the fridge.
- Mix that cheese filling ahead and store it covered so all the flavors get cozy.
- Use pre-chopped green onions if you 27re in a rush. It works real good and saves chopping time.
- Wrap chicken and bacon in the morning or while prepping other stuff to speed things up.
- If you don 27t wanna sear, you can skip it but you miss out on that crispy yum. Still tastes good though!
What It Tastes Like Fresh From the Pot
The first bite hits you with crunchy salty bacon outside, crackling gently under your teeth. That warmth kinda greets your mouth before you get to the cheesy center.
Inside the chicken is juicy and tender, perfectly cooked through without a dry spot in sight. The cheese melting with green onion makes a creamy, flavorful surprise with every bite.
You sense the garlic and pepper hinting through, just enough to keep it interesting without stealing the show. It 27s like each little bite tells a delicious story you wanna dive back into.
Smart Storage That Actually Works
- Cool leftovers to room temp before putting 27em in airtight containers. This keeps the rolls tender and stops bacon from getting damp.
- Store in the fridge and eat within 3 days. Reheat gently in the oven or microwave at low power so the cheese doesn 27t separate.
- You can freeze these too. Wrap each roll tightly with plastic wrap then foil before freezing.
- To reheat frozen rolls, thaw overnight in the fridge, then warm in the oven at 350F for about 15 minutes or till hot throughout.
Your Most Asked Questions Answered
- Can I use chicken thighs instead? Sure can! Just adjust the cooking time since thighs are a bit different. Check for doneness with the float valve and no pink inside.
- Do I have to use the oven? Oven finisher gives the best crisp, but if you wanna skip, you can cook all in the pressure cooker and do a quick release. It won 27t be as crispy but still tasty.
- What 27s the difference between natural release and quick release here? For this recipe you mostly use oven baking after searing, so natural release isn 27t a big deal. But in pressure cooker dishes, natural release lets pressure drop slow for better texture, quick release is faster but can mess that up sometimes.
- Can I prep this earlier and cook later? Totally! Wrap and keep in the fridge for a few hours or overnight. Just don 27t bake till you 27re ready to eat.
- How do I know when the chicken is done? You want no pink inside and firm texture. The float valve will have settled after pressure cooking if you do that step, but oven baking is your finish here.
- Any tips for leftover storage? Keep 27em airtight and cool them down before the fridge so bacon stays less soggy. Reheat slow for best taste.
Small Bites, Big Flavor
Equipment
- 1 Skillet Oven-safe
Ingredients
Main ingredients
- 2 Boneless, skinless chicken breasts sliced into thin cutlets
- ½ cup Parmesan cheese grated
- 4 slices Bacon
- ¼ cup Cream cheese softened
- ¼ cup Green onions chopped
- ¼ teaspoon Garlic powder
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil for searing
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each chicken breast in half lengthwise making 4 thin cutlets.
- Mix cream cheese, Parmesan, green onions, garlic powder, and black pepper in a small bowl.
- Spread the cheese mixture evenly over each chicken cutlet.
- Roll each cutlet and wrap with a slice of bacon. Use toothpicks if needed to secure.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken bombs 2-3 minutes per side until the bacon is browned.
- Transfer skillet to the oven and bake for 20-25 minutes.
- Remove from oven and let rest before serving.
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