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Cobb Chicken Rolls

Cobb Chicken Rolls


  • 4 boneless, skinless chicken breasts, split open like a book and pounded thin

  • Salt and pepper

  • 2 tablespoons fresh thyme, chopped

  • 12 slices lean, smoky bacon

  • 1/2 cup red onion, finely chopped

  • 2 hard boiled eggs, finely chopped

  • 1/4 cup parsley, finely chopped

  • 1/2 cup smoked blue cheese or blue cheese crumbles (such as Oscar’s brand)

  • Cooking spray

  • 2 hearts of Romaine lettuce, chopped and dressed in vinaigrette or lemon juice and olive oil, salt and pepper


Pre-heat the oven to 375ºF, placing a rack in the center of the oven.

Season the chicken with salt, pepper and thyme. Arrange the bacon on a cutting board overlapping the long edge of every three slices.

In a small bowl, combine the onion, eggs, parsley and the blue cheese. Stuff each chicken breast with the mixture; roll into bundle and secure with butcher twine.

Place a bundle of chicken on the three overlapping slices of bacon and wrap them to cover the chicken, like the stripes on a candy cane or barber poll. Spray the wrapped chicken with cooking spray and cook on a slotted pan to deeply golden and crispy, 35-40 minutes. Cool to handle.

Place a bed of greens on a plate and slice the rolls; arrange on top.