CHICKEN BACON ROULADES
Steps:
- Thinly slice shallots. In a 12-inch ovenproof heavy skillet cook bacon in batches over moderate heat, turning it, until golden but still flexible (not crisp) and drain on paper towels. In fat remaining in skillet cook shallots over moderately 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.
- Put each chicken breast half between 2 sheets of plastic wrap and with smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast and season chicken with lemon pepper and salt. Arrange 2 1/2 bacon slices lengthwise (parallel with grain of flesh) along middle of each breast and top with shallots and Parmesan. Using plastic wrap as an aid, tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure seams with wooden picks.
- Add oil to reserved fat in skillet and heat over moderately high heat until hot but not smoking. Brown roulades all over, turning them, about 5 minutes total. Transfer skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
- While roulades are baking, mince garlic. Transfer chicken to a plate with tongs and keep warm, covered. Pour off fat from skillet. Add wine to skillet and deglaze over moderately high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon and add garlic and butter. Cook mixture over moderately low heat, stirring, until fragrant. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer sauce, whisking, 2 minutes and pour through a fine sieve into a small saucepan. Keep sauce warm. Carefully discard wooden picks 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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Nitesh Bista
[email protected]I tried to make these roulades but they fell apart. I don't know what I did wrong.
David Kerr
[email protected]These roulades were a disappointment. The chicken was dry and the bacon was overcooked.
Shipul Roy
[email protected]I would definitely recommend these chicken bacon roulades. They're easy to make and they taste amazing.
Rikondjerwa Katutiramabo
[email protected]I've made these roulades several times now and they always turn out great. They're a family favorite.
Gloria Adewole
[email protected]These roulades were a bit time-consuming to make, but they were worth it. They were absolutely delicious.
Sunil Rai
[email protected]I made these roulades for my husband and he loved them. He said they were the best chicken dish I've ever made.
Kumar Khadka
[email protected]I'm usually not a fan of roulades, but these were surprisingly good. The chicken was moist and flavorful, and the bacon added a nice crispy texture.
Babita Babs
[email protected]The chicken bacon roulades were easy to make and very delicious. I would recommend them to anyone.
Hector Roman Jr
[email protected]I followed the recipe exactly and the roulades turned out perfectly. They were so good that I ate two of them!
WISDOM INNOCENT
[email protected]I made these roulades for a party and they were a big success! Everyone loved them.
Li Ma
[email protected]These chicken bacon roulades were a hit with my family! The chicken was tender and juicy, and the bacon added a delicious smoky flavor. I will definitely be making these again.