“What’s for dinner?”
Heard that before??
If you’re like me you get tired of fixing the same old thing, but you are at a loss for something quick and easy to fix.
After working all day and then coming home to catch up on all those "home" chores, I really don't want to spend a great deal of time in the kitchen.
So... I am on the hunt for recipes that are
quick and easy,
healthy,
easy on my budget and
not the "same old thing".
I found this recipe on the internet and I am determined to try it out this week. Doesn't sound hard except maybe for the gravy part. Somehow I always mess up the gravy.
Chicken Bacon Roulades
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 (I don't have this so found out you can substitute white grape juice, apple juice or chicken broth)
- 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 300°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 Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades (chicken) on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes. (Note: we found that our skillet didn't fit in our oven, so we transfered the roulades to a smaller pan.)
4 Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine (or substitute) 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. Pour through a fine mesh sieve into a small saucepan. 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.
Serves 4.
If you try, please let me know how it goes. Also, tell me if you think this recipe was a good one to do after a day at work.
