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Chicken Bacon Roulades
Chicken Bacon Roulades
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Prep Time:
5 minutes
Cook Time:
70 minutes
Total Time:
75 minutes
Delicious Chicken Bacon Roulades: Thin chicken breasts stuffed with bacon, shallots, and Parmesan, rolled, browned, roasted, and served with creamy white sauce.
Ingredients:
  • 4 shallots, thinly sliced (about 1 cup sliced shallots)
  • 1/2 pound bacon slices (thinly sliced, not thick cut)
  • 4 skinless boneless chicken breasts (about 1 1/2 pounds total)
  • Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
  • 1 ounce grated Parmesan (about 1/3 cup)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced (1 teaspoon)
  • 1/3 cup dry white wine
  • 1 1/2 tablespoons flour
  • 1 1/4 cups chicken broth
  • 1/4 cup heavy cream
Instructions:
  • Cook the bacon in batches in a thick-bottomed ovenproof skillet over medium heat until lightly browned but still flexible. Transfer the cooked bacon to a plate lined with paper towels.
  • On low heat, gently cook the shallots in the flavorful bacon fat until they become soft. Transfer the cooked shallots to a bowl using a slotted spoon, while keeping the delicious fat in the pan.
  • Flatten the chicken breasts: Place the chicken breasts between plastic wrap and use a mallet, meat pounder, or rolling pin to flatten them to an even 1/8-inch thickness.
  • Enhance the chicken breasts: Season them with a blend of lemon pepper (or black pepper with a hint of lemon zest) and salt. Lay 2 to 3 slices of bacon across each breast. Top with shallots and grated Parmesan cheese.
  • Roll each chicken breast tightly using plastic wrap to secure the roll, tuck in the ends, and remove the plastic wrap. Secure the edges with toothpicks to hold the roulade together.
  • Preheat the oven to 300°F. Heat a skillet with olive oil over medium-high heat. Brown the chicken roulades on all sides in the skillet. Transfer the skillet to the oven and bake for about 20 minutes until the roulades are cooked through.
  • Once the chicken roulades are fully cooked, transfer them from the oven to a plate and cover with aluminum foil to keep warm. Be cautious as the skillet will be very hot. Remember to use a pot holder on the handle if placing it back on the stove.
  • Deglaze the hot skillet with wine, scraping up any browned bits. Reduce wine to a tablespoon. Swirl in butter, add garlic and flour, cook for a minute. Whisk in broth and cream, simmer for two minutes. Strain the sauce into a saucepan, keep warm.
  • Presentation tip: Remove the toothpicks and slice the roulades into 1/2-inch thick pieces. Serve the slices on each plate drizzled with sauce from Gourmet Magazine, July 1998.

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