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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken breasts, pounded thin, stuffed with bacon, shallots, rolled up, browned, roasted,served with a white sauce. Ingredients:
4 shallots, thinly sliced |
10 bacon slices |
4 skinless boneless chicken breast halves |
lemon pepper seasoning to taste |
6 tbs. grated parmesan |
1 tbs. olive oil |
1 clove of garlic, minced |
1/3 cup dry white wine |
2 tbs. butter |
1 1/2 tbs. flour |
1 1/4 cup chicken broth |
1/4 cup heavy cream |
Directions:
1. Working in batches, cook the bacon over medium heat in an overproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the shallots in the remaining bacon fat over 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.
2. Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper and salt. Place 2 1/2 slices of bacon lengthwise along middle of each breast. Top with shallots and parmesan. Using plastic wrap to help you, tightly roll up breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
3. Add 1 Tbs. olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake until cooked through, 20 to 25 minutes.
4. Transfer chicken to a plate with tongs and keep warm, covered with foil. Pour off fat from skillet. Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 Tbs. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each 4 plates and arrange roulades slices decoratively on sauce.
5. GOURMET MAGAZINE, July 1998
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