8 Slices Bacon
4 Boneless Skinless Chicken Breast Halves
1 Large Avocado, peeled, seeded, and cut into 12 even vertical slices
1/4 CUP Drained and Chopped Sun-Dried Tomatoes
4 Ounces Goat Cheese, crumbled
1 TSP Freshly Ground Black Pepper
2 TSP Vegetable Oil
1/2 CUP Chardonnay Wine
3 TBSP Minced Shallots
2 TBSP Dijon Mustard
1 CUP Heavy Cream
2 TBSP Chopped Fresh Parsley
Salt

8 Slices Bacon 4 Boneless Skinless Chicken Breast Halves 1 Large Avocado, peeled, seeded, and cut into 12 even vertical slices 1/4 CUP Drained and Chopped Sun-Dried Tomatoes 4 Ounces Goat Cheese, crumbled 1 TSP Freshly Ground Black Pepper 2 TSP Vegetable Oil 1/2 CUP Chardonnay Wine 3 TBSP Minced Shallots 2 TBSP Dijon Mustard 1 CUP Heavy Cream 2 TBSP Chopped Fresh Parsley

1. In a large skillet, cook the bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels.
2. Place each chicken breast half between 2 sheets of plastic wrap. With a meat mallet, pound the chicken to about 1/8-inch thickness. Discard the top piece of plastic and season the chicken with salt and pepper. Lay 2 slices of bacon lengthwise along the middle of each breast. Top with 3 slices of avocado, 1 tbsp of chopped sun-dried tomatoes, and 1-ounce of crumbled cheese. Sprinkle the filling with 1/4 teaspoon of black pepper. Using the plastic wrap, tightly roll the upper edge of chicken up and over the filling to completely enclose. Secure with 2 wooden toothpicks.
3. In a large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken roulades and sear on all sides, 2 to 3 minutes. Place the skillet in the over and roast until cooked through, 15-20 minutes.
4. Meanwhile, to make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat. Bring to a boil and cook until the wine is reduced to 1 TBSP. about 3 minutes. Reduce the heat to medium, add the mustard and swirl to blend. Add the cream and simmer until thickened and reduced enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley, stir to blend, and remove from heat. Season to taste with salt and pepper. Cover and keep warm until ready to serve.