Chicken Club Roulades with White Wine-Mustard Cream Sauce by
Ingredients
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
Instructions
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.
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.