Prep 30 mins
Cook 1 hr
This recipe was created for RSC Lucky #13 contest. It was a flop due to the addition of the cardamon, etc. Please see the newly posted Chicken_bacon Double Cheese Rolls #357802 which I can tell you is not only much, much better than this one...but it's too bad it couldn't have been the version that was submitted for the contest.
- 4 boneless skinless chicken breasts
- 2 teaspoons of a good ground cinnamon (I used Vietnamese because it's the best)
- 5 ounces original creamy swiss Laughing Cow cheese
- 8 slices swiss cheese (1 ounce)
- 12 canned artichoke hearts, non-marinated -coarsely chopped (quartered pieces or 3 whole artichokes)
- 3⁄4 teaspoon salt, for filling
- 1⁄4 teaspoon black pepper, for filling
- 1 lb hickory smoke thin sliced bacon (brought to room temperature)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon salt and pepper, for the chicken piece
- 1⁄2 teaspoon ground cardamom
- round toothpick (optional)
- Cut each chicken breast into 2 long pieces.
- Pound the chicken breasts until thin.
- In a small bowl mix the 2 teaspoons of cinnamon with 1 teaspoon of salt and the 1 teaspoon of pepper.
- Season the chicken with the mixed cinnamon, salt and pepper on both sides.
- In a medium bowl mix the Laughing Cow Cheese and the chopped artichokes together and season with the 3/4 teaspoon of salt and and the ¼ teaspoon pepper.
- Take one of the strips of meat and put a small amount of the cheese/artichoke mixture (about 1 - 1 1/2 Tablespoon) on the meat and roll towards the opposite side.
- Repeat until all the meat is rolled with the cheese artichoke mixture. (Do not worry if you don't get perfectly shaped rolls, the Swiss cheese & bacon will help to shape the rolls later.).
- Set aside meat rolls.
- Evenly sprinkle the chopped cilantro leaves on one side of each meat roll. (Easy does it, cilantro is a strong spice and you want to flavor the meat rolls not overpower them.).
- Wrap a slice of Swiss cheese around each meat roll, width wise.
- Wrap a slice of bacon lengthwise around each meat roll.
- With a second slice wrap bacon width wise around the same meat roll. Cover as much of the roll as possible. ( secure with a toothpick if needed, I found it unnecessary.).
- Repeat until all the rolls are made.
- Place each egg roll in a lightly greased 9 x 13 baking dish or pan.
- Gently sprinkle the cardamom on the top of the meat rolls. (Use a gentle sprinkling, it is also a strong spice and you only want a flavoring of it.).
- Bake at 375 loosely covered with a piece of aluminum foil for 30 minutes to avoid the bacon getting brown too quickly.
- Remove the foil and bake another 30 minutes until golden brown and juices run clear.
- Let sit 5 –10 minutes to allow the meat to reabsorb some of the juices. (The Bacon should be browned and the juices clear.).
Reviewed for RSC #13. I wanted this to work, as I had (more or less) all the ingredients except my bacon was not hickory smoked. This didn't really work because the many flavours were fighting each other, and the cheese melted all over the place. There were just too many ingredients packed together. The cinnamon, to us, was completely misplaced and cannot go with ingredients like artichokes. The chef obviously tried hard to incorporate many of the prescribed ingredients, but maybe was a bit over-enthusiastic. Chef, this recipe can be edited into something very good, once you don't have to keep to the RSC ingredient list. Would have loved to give you more stars; maybe it's also a question of personal tastes. Good luck anyway!!