Chicken Bacon Roulades

Sep 26, 2007 - Chicken breasts, pounded thin, stuffed with bacon, shallots, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce. 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 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. - 10 Comments