Chicken Bacon Roulades Recipe

Looking for an easy Chicken Bacon Roulades recipe? Learn how to make Chicken Bacon Roulades using healthy ingredients.


Submitted by jessicarm

Makes 4 servings



Chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce.

Recipe Ingredients for Chicken Bacon Roulades

1 oz shallots, thinly sliced
1/2 pound bacon slices (about 10 pieces)
1 1/2 pound skinless boneless chicken breast halves (4 breasts)
1 tsp Lemon pepper
6 tbsp grated Parmesan (about 1 ounce)
1 tbsp Extra Virgin Olive Oil
1 clove garlic, minced
1/3 cup dry white wine
2 tbsp unsalted butter
1 1/2 tbsp flour
1 1/4 cups chicken broth
1/4 cup heavy cream

Recipe Directions for Chicken Bacon Roulades

  1. Working in batches, cook the bacon over medium heat in an ovenproof heavy skillet, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. 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 300F.

  2. 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.

  3. 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. (Note: we found that our skillet didn't fit in our oven, so we transfered the roulades to a smaller pan.)

  4. 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.

Categories

Chicken

Nutrition Facts
Serving Size 358.6g
Amount Per Serving
Calories
792
Calories from Fat
464
% Daily Value*
Total Fat
51.6g
79%
Saturated Fat
18.9g
95%
Trans Fat
0.0g
Cholesterol
244mg
81%
Sodium
1720mg
72%
Potassium
550mg
16%
Total Carbohydrates
5.4g
2%
Dietary Fiber
0.2g
1%
Sugars
0.5g
Protein
70.6g
Vitamin A 10% Vitamin C 2%
Calcium 13% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Very low in sugar
  • High in niacin
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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