Chicken and Bacon Rolls – Thinly battered chicken breasts stuffed with bacon, shallots and parmesan, rolled up, browned, roasted then served sliced, with a creamy white sauce.
What is a roulade? Just a fancy French word for a roll up.
By the way, if you use a fancy French word for something to eat, it’s better to deliver. Luckily, these chicken bacon rolls do! My dad found this recipe years ago in an old issue of Gourmet (July 1998).
They are served sliced over a creamy white sauce made with bacon and roast chicken. So good!
Chicken and Bacon Roulade
ingredients
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4 shallotsthinly sliced (about 1 cup sliced shallots)
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1/2 lb bacon Slices (thinly sliced, not thickly sliced)
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4 Skinless and boneless chicken breast (about 1 1/2 pounds total)
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lemon pepper spice, taste (or ground black pepper with a little lemon zest)
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1 ounce grated parmesan (Above 1/3 Cup)
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1 tablespoon Extra virgin olive oil
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1 clove garlicchopped (1 teaspoon)
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1/3 Cup dry white wine
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2 tablespoon butter
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1 1/2 tablespoon flour
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1 1/4 cups chicken soup
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1/4 Cup heavy cream
method
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Cook bacon:
In a heavy-bottomed ovenproof skillet, cook the bacon in batches over medium-high heat until lightly browned but not crisp (still flexible). Place the cooked bacon on a plate lined with kitchen paper.
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Boil shallots:
Reduce the heat to low and add the shallots to the pan with the rendered bacon fat. Cook over low heat until tender. Using a slotted spoon, place the cooked shallots in a bowl, leaving the remaining fat in the pan.
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Thinly pound the chicken breast:
Place the chicken breasts between two sheets of plastic wrap and use a mallet or meat masher (or a rolling pin) to pound the chicken breasts thin to an even thickness of about 1/8 inch.
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Cover chicken breast with bacon, lemon pepper, shallots, parmesan:
Sprinkle the chicken breasts with lemon pepper (or regular ground black pepper with a little lemon zest) and salt.
Place 2 to 3 slices of bacon down the center of each chicken breast, lengthwise. Sprinkle with shallots and grated parmesan.
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Roll up each chicken breast like a cigar:
Use the plastic wrap to tighten the roll and tuck in the ends to hold the filling. Remove the plastic wrap. Secure the edges of the chicken roulade with toothpicks.
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Fry the roulades on all sides, then cook in the oven:
Preheat oven to 300°F. Add 1 tablespoon of olive oil to the fat in the pan and heat over medium-high. When the pan is hot, add the chicken roulades to the pan and sear on all sides.
Place pan in oven at 300°F and cook until roulades are cooked through, about 20 minutes.
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Tent with foil to keep warm:
When the chicken rolls are cooked through, remove from the oven, place on a plate and keep warm with aluminum foil.
Note that the pan is very hot! Keep a potholder over the handle once it’s back on the stove. (At this point, every time I remove a handled pot from a hot oven, I chill the handles with ice cubes lest someone accidentally try to pick up the pan with their bare hands.)
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Make the sauce:
Pour off any excess fat from the pan (not down the drain or you’ll clog your drain). Pour wine into the hot pan to deglaze the pan. Heat over medium heat and use a metal spatula to scrape off any browned bits. Reduce the wine until reduced to a tablespoon.
Reduce the heat to medium low. Add the chopped garlic to the pan and stir in the butter. Cook for a minute, then add the flour and cook, stirring, for another minute.
Add the broth and cream to the roux and whisk. Simmer for two minutes while stirring.
Pour the sauce through a sieve into a saucepan and keep warm on the stove.
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Slice the roulades and serve with sauce:
Remove the toothpicks that were holding the roulades together. Cut the roulades into 1/2 cm thick slices. To serve, put some sauce on each plate and top with roulade slices.
Based on a recipe in Gourmet Magazine, July 1998.
| nutritional information (per serving) | |
|---|---|
| 783 | calories |
| 43g | Fat |
| 15g | carbohydrates |
| 77g | protein |
