Recipe

Chicken Bacon Roulades Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 5 months ago This dish is great to serve to company. It has a nice presentation. Save yourself a step and buy your chicken breasts from the Meat Market and have them pound them out to your specifications. It won't cost you any extra! Makes it much easier. Recipe from Gourmet Mag 1998... More Prep:10m Cook:25m Servings:4	Jencathen
	chicken bacon garlic wine parmesan

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Ingredients

4 shallots, thinly sliced

10 bacon slices (about 1/2 pound)

4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)

6 Tbsp grated Parmesan (about 1 ounce)

1 Tbps olive oil

1 clove of garlic, minced

1/3 cup dry white wine

2 Tbsp unsalted butter

1 1/2 Tbsp flour

1 1/4 cups chicken broth

1/4 cup heavy cream

Directions

Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain.

Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet.

Preheat oven to 300°F.

Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. You can skip this step by asking butcher to do this for you.

Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt.

Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.

Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.

Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute.

Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking.

Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

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Comments

celestialvortex 1 year, 5 months ago said:
Sounds interesting, I'll have to give it a try one of these days, not doing to much of anything right now, my daughter, her fiance and my granddaughter are moving to Wyoming in a couple of weeks so I plan on spending all the time I can with them before they go.
Have a great day and thanks for sharing.
CV

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