How to make it

  • 1 Preheat the oven to 200°F. Place each breast half between sheets of plastic wrap. Using a meat mallet or rubber hammer, lightly pound the chicken to a uniform thickness of about ¼ inch. Lightly season both sides with salt and pepper.
  • 2. In a skillet over medium heat, cook the bacon, stirring occasionally, until very lightly browned but not completely cooked and crisp, about 5 minutes. Remove to paper towels to drain. In a bowl, mix together the bacon, basil, 3 tablespoons parsley, 1 tablespoon of the oil, and garlic. Spoon the mixture onto the chicken breasts, dividing evenly. Roll the chicken around the filling and secure each roll with
  • 2 wooden toothpicks.
  • 3. In a large skillet over medium heat, warm the remaining 1 tablespoon oil until it shimmers. Add the chicken rolls and cook, turning as needed, until each side is browned and an instant-read thermometer inserted into the thickest part of each roll reads 160°F, about 12 minutes. Remove to a plate and keep warm in the oven while you make the sauce.
  • 4. Add the shallot to the same skillet over medium heat and cook until softened, about 2 minutes. Add the vermouth, bring to a boil, and cook until reduced to about 2 tablespoons, about 1 minute. Stir in the crème fraiche (if using). Season to taste with salt and pepper.
  • 5. To serve, cut the chicken rolls crosswise into thick slices and arrange on 2 warmed plates. Drizzle each serving with the sauce and sprikle with the remaining 2 teaspoons parsley.

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