Chicken Roulaude With Bacon & Sundried Tomato in White Wine |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I adapted this recipe to my own taste and based on what's in the fridge, and it was heavenly! Looked and tasted gourmet. Definitely will be making this again! I used dried bacon bits and sundried tomato tapenade, which i am sure you can replace with real bacon and sundried tomato marinated in oil. I happened to have some leftover muscato and dried blueberries but i imagine any white wine or dried cranberries will do as well! Be creative and have fun! Ingredients:
2 chicken breasts |
4 tablespoons dried bacon bits |
4 tablespoons sundried tomato tapenade |
1/4 cup white wine |
2 tablespoons dried blueberries |
salt and pepper |
Directions:
1. Butterfly the chicken breast by slicing a incision and laying it flat.
2. Place bacon bits and sundried tomato tapenade over surface and gently roll it up. Tie with cooking string.
3. Pan sear the roulade until its surface appeared to be cooked.
4. Add white wine and dried berries to pot. And simmer over low fire. Turning the roulade every 5 min until cooked.
5. Serve hot with potatoes or side salad for a simple gourmet meal!
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