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Fetta, Bacon and Sundried Tomato Stuffed Chicken Rolls

Succulent Chicken thighs stuffed with tender bacon, Spinach and Sundried Tomato Pesto, grilled to perfection and ready to serve with your choice of side dish.
Weight Watchers: 6pp per chicken roll
Servings: 6
Calories: 230kcal
Author: Karina - Cafe Delites


  • 6 boneless and skinless chicken thighs , trimmed of all visible fat
  • 3 teaspoons vegetable stock powder (I use Vegeta)
  • salt to taste
  • garlic powder to taste
  • 3 tablespoons sundried tomato pesto , divided (or you can use tomato paste)
  • 6 slices shortcut bacon
  • 12 1- inch cubes reduced fat fetta cheese
  • 24 fresh baby spinach leaves
  • Drizzle of garlic olive oil


  • Preheat your oven to 220C | 425F.
  • Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
  • Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
  • Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
  • Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
  • Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
  • Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
  • Bake for about 25 - 30 minutes, or until the chicken is cooked through.
  • Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
  • Remove and serve.


Calories: 230kcal | Carbohydrates: 2g | Protein: 31g | Fat: 13g