Bacon Wrapped Chicken Roulade
photo by ROV Chef
- Ready In:
- 4 chicken breasts (boneless, skinless)
- 6 ounces cremini mushrooms (thinly sliced)
- 16 -20 slices pepper bacon
- 1 egg
- 1 cup seasoned croutons
- 1⁄4 cup parmesan cheese (grated)
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 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.
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RECIPE SUBMITTED BY
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>