Chicken Club Roulades with White Wine-Mustard Cream Sauce

By danand

Ingredients

• 8 slices Bacon
• 4 Skinless boneless chicken breast halves
• Essence seasoning
• 1 large avocado, peeled, seeded and cut nto 12 even vertical slices
• 1/4 cup Sun-dried Tomatoes drained and chopped
• 4 ounces Goat cheese, crumbed
• 1 teaspoon freshly ground black pepper
• 2 teaspoons vegetable oil
• 1/2 cup Chardonnay wine
• 3 tablespoons minced shallots
• 2 tablespoons Dijon mustard
• 1 cup Heavy Cream
• 2 tablespoons chopped fresh parsley
• Salt

Details

Servings 4
Adapted from emerils.com

Preparation

Step 1

1 Preheat oven to 325 degrees. In a lare skillet, cook the bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels.
2 Place each chicken breast between 2 sheets of plastic warp. With a meat mallet, pound the chicken to about 1/8" thickness. Discard the top piece of plastic and season the chicken breasts with Essence. Lay 2 slices of bacon lengthwise along the middle of each breast. Top with 3 slices of avocado, 1 Tablespoon of chopped sun-dried tomato and 1-ounce of crumbled cheese. Sprinkle the filling with 1/4 tsp of the black pepper. Using the plastic wrap, tightly roll the upper edge of chicken up and over the filling to completely enclosed. Secure with 2 wooden toothpicks.
3 In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken roulades and sear on all sides, 2-3 minutes. Place the skillet in the oven and roast until cooked through, 15-20 minutes.
4 To make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat. Bring to a boil and cook until the wine is reduced to 1 tablespoon, about 3 minutes. Reduce the heat to medium, add the mustard and swirl to blend. Add the cream and simmer until thickened and reduced enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley, stir to blend, and remove from the heat. Season to taste with salt and pepper. Cover to keep warm until ready to serve.
5 Remove the chicken from the oven and discard the toothicks. Cut each roulade into 4 equal slices. Divide the sauce among 4 plates and arrange the roulade slices on top. Barnish with shoestring potatoes.