Labadie Recipe Database

Name Chicken Club Roulades Number of People 4 List of Ingredients 8 slices bacon 4 chicken cutlets 1/4 c chopped sun-dried tomatoes 4 oz crumbled goat cheese 1 tsp black pepper 2 T vegetable oil 1/2 c Chardonnay or dry white wine 3 T minced shallots 2 T dijon mustard 1 c heavy cream 2 T parsley Description Preheat oven to 325 In large skillet, cook bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels. On top of each chicken breast, lay 2 slices of bacon lengthwise. top with 1 T of tomatoes and 1 oz of cheese. Sprinkle filling with pepper. Roll cutlets tightly over the filling to completely enclose and secure with toothpicks. In large, ovenproof skillet, heat oil over medium-high heat. Add roulades and sear on all sides, 2-3 minutes. Place skillet in the oven and roast until cooked through, 15-20 minutes. To make sauce, combine wine and shallots in a medium saucepan over medium-high heat. Bring to boil and cook until win is reduced to 1 tablespoon, about 3 minutes. Reduce heat to medium, add mustard and swirl to blend. Add the cream and simmer until thickened and reduced enough to coat the back of a spoon, 2-3 minutes. Add parsley and remove from heat. Season with salt and pepper. Cover and keep warm until ready to serve. Remove chicken from oven and discard toothpicks. Cut each roulade into 4 equal slices. Serve with sauce. Time 1 hour Difficulty (1-5) 5 Notes I would only use 1 slice of bacon per breast. You can pound regular chicken breasts between plastic wrap with a meat mallet if you can\\'t get cutlets. Lots more work. This is really good with asparagus, because the sauce over the asparagus is yummy. Image