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id
233
Name
Chicken Club Roulades
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Chicken
Other Ingredient
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
Cooking Type
StoveTop and Baking
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.
Origin
American
Image