Jen Snow Design

I made this dinner for friends the other night, and it was a hit. It looks fancier than it really is, and it is super yummy! So if you are looking for something new to do for a chicken dinner, I suggest this recipe.

Ingredients

4 shallots, thinly sliced

10 bacon slices (about 1/2 pound)

4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)

6 Tbsp grated Parmesan (about 1 ounce)

1 Tbps olive oil

1 clove of 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

Method 

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 350°F.

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. Bake chicken for 25-30 minutes. When cooked, remove chicken from oven and cover with aluminum foil to keep warm.

4. To make the sauce, 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. 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.

{photo and recipe from Simply Recipes}