Bacon Wrapped Chicken Roulade Food

BACON-WRAPPED CHICKEN ROULADE

Steps:

• Strawberry-Molasses Vinaigrette
• Heat strawberries, syrup and molasses in a saucepan over medium-high heat until strawberries are very tender, about 15 minutes, stirring frequently.
• Cool slightly; transfer to a blender and add remaining ingredients except oil. Blend until smooth; with blender running, add oil in a steady stream until emulsified. Refrigerate in an airtight container up to 6 days. Makes about 1½ cups.
• Bacon-Wrapped Chicken Roulade
• Place about ¼ cup goat cheese and ½ cup arugula onto bottom half of each Ultra-Thin Chicken Breast; roll up chicken to enclose filling.
• Wrap each breast with 1 strip bacon and secure with toothpicks.
• For serving
• Brush outside of chicken with oil and sprinkle with salt.
• Bake at 425˚F for 20 minutes or until chicken reaches an internal temperature of 165˚F. Serve drizzled with Strawberry Molasses Vinaigrette.

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.

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.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.