Chicken Club Roulades With White Wine-Mustard Cream Sauce

Recipe Ingredients

8		Bacon
4		Boneless skinless chicken breast halves
		Essence - recipe follows
		= (see Bayou Blast recipe)
1		Avocado - peeled, seeded, (large)
		And cut into 12 even vertical slices
1/4 cup	15g / 0.5oz	Chopped drained sun-dried tomatoes
4 oz	113g	Goat cheese - crumbled
1 teaspoon	5ml	Freshly-ground black pepper
2 teaspoons	10ml	Vegetable oil
1/2 cup	118ml	Chardonnay wine
3 tablespoons	45ml	Minced shallots
2 tablespoons	30ml	Dijon mustard
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Chopped fresh parsley
		Salt - to taste
		Shoestring Potatoes
1 1/2 lbs	681g / 24oz	Potatoes - peeled, julienned
		Vegetable oil - for frying
		Salt - to taste

Recipe Instructions

Preheat the oven to 325 degrees.

In a large skillet, cook the bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels.

Place each chicken breast half between 2 sheets of plastic wrap. With a meat mallet, pound the chicken to about 1/8-inch 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 teaspoon of the black pepper. Using the plastic wrap, tightly roll the upper edge of chicken up and over the filling to completely enclose. Secure with 2 wooden toothpicks.

In a large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken roulades and sear on all sides, 2 to 3 minutes. Place the skillet in the oven and roast until cooked through, 15 to 20 minutes.

Meanwhile, 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.

Remove the chicken from the oven and discard the toothpicks. Cut each roulade into 4 equal slices. Divide the sauce among 4 plates and arrange the roulade slices on top. Garnish with fried shoestring or waffle cut potatoes.

Shoestring Potatoes: Preheat a pot of oil or a fryer to 360 degrees.

Add potatoes and fry until golden brown. Remove to a paper towel-lined plate to drain. Season with salt immediately.

This recipe yields 4 servings.

Pair with: St. Francis Chardonnay

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E77) - from the TV FOOD NETWORK

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