Chicken Roulade With Bacon Shallots And Swiss ChardFrom chefmal 7 years ago
- 10 chicken breast fillets cut very thin, wrapped in cling wrap and tenderized, as you would if you were making kiev. shopping list
- 1 large bunch of fresh swiss chard, washed thoroughly, thick stems removed all the way up the middle, then chop leaves into chiffonade shopping list
- 1 lb of bacon, regular or slab shopping list
- 3 cloves of shallots, diced shopping list
- 2 cans chicken broth, or enough to halfway submurge roulades shopping list
- salt, pepper, parsley and garlic powder to taste shopping list
- 1/4 cup flour, or corn starch for thickening shopping list
- Lots of string to tie up the roulades with (you might need someone to help measure and cut the string for you) shopping list
- Optional: fresh parsley, chopped for garnish shopping list
How to make it
- In a large saute pan, fry up bacon strips, cutting them into little bits as they cook (Because it's a pain in the ass to try cutting it raw, believe me I've tried!!)
- Add shallots and swiss chard, mix well and coat liberally with the obscene amount of grease that bacon will produce. Don't worry, you can always get an angeoplasty later!
- Add salt, pepper, parsley and garlic powder, continue to stir until the swiss chard wilts.
- Remove mixture and set aside, then dump the majority of the grease, leaving enough in the pan to coat the bottom. If you want, you can coat a pan of herbed potatoes with that grease to make it tastier. Waste not, want not- and Thanksgiving is all about splurging on our diets after all. ;)
- Put a little of the mixture into each chicken fillet, wrap it up as best you can and tie it closed with the string. If you've ever made Pasteles, this should come easily to you. If not, wing it. You'll probably have extra filling leftover, but that's okay! Save it for the slammin' gravy you're about to make.
- Put the tied bundles of joy into the coated pan and fry up until all sides are golden brown.
- Add chicken broth, or water and bullion cubes. Watch out for the steam. Make sure it just about covers the roulades, then add whatever remaining filling you have.. Add more spices to the liquid if you wish. Cover and let simmer on a low flame for about an hour, stirring the roulades around in there every so often.
- About 5 minutes before you're ready to serve, stir some flour or corn starch with some water or broth in a seperate bowl, then whisk it into your bubbly saute pan slowly until a thick gravy forms. Stir the roulades around in there a bit, then serve them with the gravy on top. If desired, you may use roughly chopped parsley for a garnish.
- If you use corn starch instead of flour, this is an ideal dish for people who can't have gluten.
- Enjoy, and have a happy Thanksgiving, everyone!
The Cookchefmal Bronx, NY
The Rating2 people
These sound quite delish!! Re the grease: once a yr won't kill you, (probably). enjoy!!
Besides gluten , my taboo is cheese, and these roulades shine without! and the word "swiss" is talking about a dark green flavorful veggie, not the ...morettaaccoo in Buffalo loved it
Me likey. :) Happy Thanksgiving to you as well.californiacook in loved it
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