Chicken breasts, pounded thin, stuffed with bacon, red onions, and Parmesan, rolled up, browned, roasted, then served sliced, with a creamy white sauce. Yowza.
- 1 red onions, thinly sliced
- 10 bacon slices (about 1/2 pound)
- 4 skinless boneless chicken breast
- Ground black pepper with a little lemon zest
- 6 Tbsp grated Parmesan
- 1 Tbps olive oil
- 1 clove of garlic, minced
1 Cook the bacon over medium heat in a frying pan, until lightly brown but still flexible (not crisp). Place the bacon on paper towels to drain. Cook the onions in the remaining bacon fat over low heat, stirring, until softened. Transfer onions to a small bowl and leave any fat remaining in the pan. 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. Sprinkle chicken with ground black pepper and a little lemon zest, garlic and salt. Place 2 1/2 slices of bacon lengthwise along middle of each breast. Top with onions and Parmesan. 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 the pan and heat over medium high heat. Brown roulades 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.
4 Serve with your own choice of vegetables, and if required, your own homemade tomato sauce.