Chicken Roulaude With Bacon Sundried Tomato In White Wine Recipes

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.

Steps:

• Thinly slice shallots. In a 12-inch ovenproof heavy skillet cook bacon in batches over moderate heat, turning it, until golden but still flexible (not crisp) and drain on paper towels. In fat remaining in skillet cook shallots over moderately 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.
• Put each chicken breast half between 2 sheets of plastic wrap and with smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast and season chicken with lemon pepper and salt. Arrange 2 1/2 bacon slices lengthwise (parallel with grain of flesh) along middle of each breast and top with shallots and Parmesan. Using plastic wrap as an aid, tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure seams with wooden picks.
• Add oil to reserved fat in skillet and heat over moderately high heat until hot but not smoking. Brown roulades all over, turning them, about 5 minutes total. Transfer skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
• While roulades are baking, mince garlic. Transfer chicken to a plate with tongs and keep warm, covered. Pour off fat from skillet. Add wine to skillet and deglaze over moderately high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon and add garlic and butter. Cook mixture over moderately low heat, stirring, until fragrant. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer sauce, whisking, 2 minutes and pour through a fine sieve into a small saucepan. Keep sauce warm. Carefully discard wooden picks 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.

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.