Hungarian Stuffed Chicken Roll with Bacon

Ohhh yes — Hungarian Stuffed Chicken Roll with Bacon (aka Baconbe tekert töltött csirkemell). Savory, smoky, paprika-forward comfort food. Let’s do it right. 🇭🇺🥓

🍗 Hungarian Stuffed Chicken Roll with Bacon (Serves 4)

Ingredients

Chicken

• 4 boneless, skinless chicken breasts

• Salt & black pepper

• 1–1½ tsp sweet Hungarian paprika (important!)

• 1 tbsp oil or melted butter

Filling (classic Hungarian-style)

• 3–4 slices cooked bacon or smoked ham, finely chopped

• 1 small onion, finely diced

• 1 clove garlic, minced

• ½ cup mushrooms, finely chopped (optional but very traditional)

• ½ tsp sweet Hungarian paprika

• 2–3 tbsp sour cream

• 2 tbsp breadcrumbs

• Salt & pepper to taste

• Fresh parsley (optional)

Wrapping

• 8–12 slices thin bacon (enough to wrap each roll)

Instructions

1. Prepare the filling
   Sauté onion in a little oil until soft. Add garlic and mushrooms, cook until moisture evaporates.
   Stir in chopped bacon/ham, paprika, breadcrumbs, sour cream, salt, and pepper.
   Remove from heat and let cool slightly.

2. Prepare chicken
   Butterfly chicken breasts and gently pound between plastic wrap until about ½ inch thick.
   Season both sides with salt, pepper, and paprika.

3. Stuff & roll
   Spoon filling onto each chicken breast. Roll tightly from one end.
   Wrap each roll with bacon slices, slightly overlapping.

4. Secure
   Use toothpicks or kitchen twine if needed.

5. Cook

   • Oven method (best):
     Place seam-side down in a greased baking dish.
     Bake at 375°F / 190°C for 30–35 minutes until cooked through.
     Broil 2–3 minutes at the end for extra crispy bacon.

   • Pan + oven option:
     Sear rolls in a skillet until bacon is browned, then finish in the oven.

6. Rest & serve
   Let rest 5 minutes before slicing.

Traditional Hungarian Sides

• Creamy mashed potatoes or parsley potatoes 🥔

• Cucumber salad with sour cream

• Pickles or sauerkraut

• Pan drippings mixed with a little sour cream = instant sauce

Tips from a Hungarian kitchen

• Always use sweet Hungarian paprika, not smoked unless you want a twist.

• If the filling feels loose, add more breadcrumbs.

• Leftovers are amazing sliced cold the next day.

Want a cheese-stuffed version, a pörkölt-style paprika sauce, or the authentic grandma version? 😌