Best 6 Chicken Roulaude With Bacon Sundried Tomato In White Wine Recipes

CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE

Steps:

• Breast: Cut chicken in half horiztonally to form 2 thin steaks.
• Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
• Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
• Add the garlic and cook for 15 seconds until light golden.
• Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
• Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
• Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
• Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
• Taste sauce and add more salt and pepper if needed.
• Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
• Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!

CHICKEN BACON ROULADES

Steps:

• 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). Remove cooked bacon to a paper towel-lined plate.
• 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.
• 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. 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.)

CHICKEN BACON ROULADES

Steps:

• cook bacon until lightly brown but still flexible (not crisp). remove from pan and let dry.
• 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.
• 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 (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
• Add 1 Tbsp 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 roulades until just cooked through, 20 to 25 minutes.
• Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. 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 wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

BACON WRAPPED CHICKEN ROULADE

Steps:

• Pre-Heat oven to 350ºF.
• Dice 4 strips of bacon into small pieces and brown over medium heat in a large sauté pan.
• Once bacon pieces are browned and crisp, strain and reserve grease and add bacon bits to the work bowl of a food processor.
• Add about 1 tablespoon of bacon grease back to the sauté pan and sauté 1/3 of the mushrooms with a pinch of salt until they are browned and reduced in size by about half.
• Add the mushrooms to the food processor and repeat cooking the next third of the mushrooms same as before. Repeat until all the mushrooms are cooked and in the food processor.
• Add the croutons, egg, grated cheese, and the 1/2 teaspoon of salt and pepper to the food processor. Process until the mixture forms a smooth paste.
• Butterfly the chicken breast and lay them open on the cutting board.
• Add 1/4 of the mushroom mixture to each chicken breast.
• Roll the chicken breat around the filling and then wrap each roll with bacon.
• Secure the bacon strips with toothpicks or tuck the ends under other wraps to hold in place. You want the end product to be a tight, firm roll that will be easy to pick up with tongs.
• Brown the rolls, two at a time in the large sauté pan until the are evenly browned on all sides.
• Put the chicken roulades on a parchment lined sheet pan and bake in the oven until the chicken reaches an internal temperature of 170°F Should take about 15 minutes.

CHICKEN ROULAUDE WITH BACON & SUNDRIED TOMATO IN WHITE WINE

Steps:

• Butterfly the chicken breast by slicing a incision and laying it flat.
• Place bacon bits and sundried tomato tapenade over surface and gently roll it up. Tie with cooking string.
• Pan sear the roulade until its surface appeared to be cooked.
• Add white wine and dried berries to pot. And simmer over low fire. Turning the roulade every 5 min until cooked.
• Serve hot with potatoes or side salad for a simple gourmet meal!