Chicken Bacon Roulades

Name: Chicken Bacon Roulades
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 shallots, thinly sliced (about 1 cup sliced shallots); 227 grams bacon slices (thinly sliced, not thick cut); 4 skinless boneless chicken breasts (about 1 1/2 pounds total); 1 serving Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest); 79 milliliters ounce grated Parmesan (about; 1 Tbsp extra virgin olive oil; 1 teaspoon clove of garlic, minced; 79 milliliters dry white wine; 2 Tbsps butter; 2 Tbsps flour; 296 milliliters chicken broth; 59 milliliters heavy cream

Chicken Bacon Roulades might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 580 calories, 36g of protein, and 42g of fat. This recipe serves 4. Head to the store and pick up extra virgin olive oil, bacon, chicken breasts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Pesto Chicken Roulades, Antipasto Chicken Roulades, and Buffalo Chicken Roulades.

Instructions

Cook the bacon: Working in batches, cook the bacon over medium heat in an ovenproof thick-bottomed skillet, until lightly browned but not crisp (still flexible).

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove cooked bacon to a paper towel-lined plate.

Ingredients you will need

Cooked Bacon

Equipment you will use

Paper Towels

Cook the shallots: Lower the heat to low and add the shallots to the pan with the rendered bacon fat. Cook over low heat until softened. Use a slotted spoon to remove cooked shallots to a bowl, leaving remaining fat in the pan.

Ingredients you will need

Bacon Drippings

Shallot

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Pound the chicken breasts thin:

Ingredients you will need

Chicken Breast

Place the chicken breasts between two sheets of plastic wrap and use a mallet or meat pounder (or rolling pin) to pound the chicken breasts thin, to an even thickness of about 1/8-inch.

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Chicken Breast

Meat

Wrap

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Meat Tenderizer

Plastic Wrap

Rolling Pin

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

Ingredients you will need

Ground Black Pepper

Chicken Breast

Lemon Pepper

Lemon Zest

Salt

Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise.

Ingredients you will need

Chicken Breast

Bacon

Sprinkle with shallots and grated Parmesan.

Ingredients you will need

Parmesan

Shallot

Roll up each chicken breast like a cigar, using the plastic wrap to help you tighten the roll, and tuck in the ends to hold in the filling.

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Chicken Breast

Roll

Wrap

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Plastic Wrap

Remove the plastic wrap. Use toothpicks to hold the edges of the chicken roulade together.

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Whole Chicken

Wrap

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Plastic Wrap

Toothpicks

Brown the roulades on all sides, then cook in oven: Preheat oven to 300°F.

Equipment you will use

Oven

Add a tablespoon of olive oil to the fat in the skillet and heat on medium high. When the pan is hot, add the chicken roulades to the pan and brown on all sides.

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Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Move the skillet to the 300°F oven and cook until the roulades are cooked through, about 20 minutes.

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Frying Pan

Oven

Tent with foil to keep warm: When the chicken roulades are cooked through, remove them from the oven to a plate, tent with aluminum foil to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Oven

Note that the skillet is very hot! Keep a pot holder draped over the handle once it's back on the stove. (At this point, whenever I take a handled pot out of a hot oven, I cool down the handles with ice cubes so that someone doesn't inadvertently try to pick up the pan with their unprotected hands.)

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Ice Cubes

Equipment you will use

Pot Holder

Frying Pan

Oven

Pot

Pour off any excess fat from the pan (not down the drain, or you'll clog your drain).

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Frying Pan

Pour wine into the hot skillet to deglaze the pan.

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Wine

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Frying Pan

Heat on medium high heat and use a metal spatula to scrape up any browned bits. Boil the wine down until it has reduced to just a tablespoon.

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Wine

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Spatula

Reduce the heat to medium low.

Add the minced garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more.

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Minced Garlic

Butter

All Purpose Flour

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Frying Pan

Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes.

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Broth

Cream

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Whisk

Pour the sauce through a sieve into a saucepan and keep warm on the stove.

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Sauce

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Sauce Pan

Sieve

Stove

Remove the toothpicks that have been holding the roulades together.

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Toothpicks

Cut the roulades into 1/2-inch thick slices. To serve, place some sauce on each plate and top with roulade slices.

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Sauce

Equipment

Ingredients

Servings:

shallots, thinly sliced (about 1 cup sliced shallots)227grams

bacon slices (thinly sliced, not thick cut)4

skinless boneless chicken breasts (about 1 1/2 pounds total)1serving

Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)79milliliters

ounce grated Parmesan (about 1Tbsp

extra virgin olive oil 1teaspoon

clove of garlic, minced 79milliliters

dry white wine 2Tbsps

butter 2Tbsps

flour 296milliliters

chicken broth 59milliliters

heavy cream

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.