- Yield : 4 servings
- Cook Time : 50m
- Ready In : 30m
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- 8 slices bacon
- 4 boneless, skinless chicken breasts, butterflied and pounded out
- Salt and pepper
- 1/4 cup German mustard
- 1/2 cup chopped pickles or cornichons
- 3 tablespoons chopped fresh parsley, plus additional for the sauce
- 4 hard-boiled eggs, chopped
- 2 tablespoons olive oil
- 2 to 3 tablespoons butter
- 2 cloves garlic, grated or minced
- 1 large shallot, minced
- 1 tablespoon tomato paste
- Splash white wine
- 1 cup chicken stock
Preheat the oven to 350 degrees F.
Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.