A fancy dish that's easy to make? Done! This dish brings smiles to the whole table when it's presented, with a beautiful look and even better taste!
Ingredients:
4 tbsp FRENCH'S® Dijon Mustard
6 Bacon strips
4 Boneless, skinless chicken breasts
1 cup Red onions, minced
2 cup Gruyere cheese, grated
1 tbsp Olive oil
2 cup Chicken stock
2 Rosemary sprigs, de-stemmed, finely chopped
2 tbsp pepper
Directions:
Preheat oven to 350 degrees.
Cook bacon in a large skillet on medium heat until just done. Set aside to cool.
Meanwhile, place each chicken breast, one at a time, between two sheets of plastic wrap or wax paper and pound with a kitchen mallet (or heavy pan) until 1/8 to 1/4 inch thick.
Using the same pan as used to cook bacon, sauté the onions on high heat, stirring often, until the edges brown. Remove from heat.
With all four pounded-thin chicken breasts laid out and rough (boned) side up, sprinkle each with equal amounts of bacon, onions and gruyere. Starting at a short end, roll each tightly, containing ingredients, securing with a wooden pick.
Sprinkle each with the freshly ground pepper. Coat the inside of a medium roasting pan with the olive oil and insert the rolled breasts, with at least an inch of space between. Cover with aluminum foil and roast for 35 minutes or until almost done.
While the thighs are cooking, using the same skillet as before, bring the chicken stock to a boil, scraping the bottom of the pan. Boil for about five minutes, then turn the heat to medium/low. Add the mustard and whisk to thoroughly combine. Add the chopped rosemary, and simmer until ready to use.
When chicken is just about done, turn oven to broil, uncover, and broil for five minutes, or until golden brown. Place each roulade (roll) on a plate and spoon sauce over each. Garnish with rosemary sprigs if desired.
Swiss cheese may be substituted for the Gruyere.
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