Chicken Club Roulades with White Wine-Mustard Cream Sauce
- 8 slices bacon
- 4 boneless skinless chicken breast halves
- Essence, recipe follows
- 1 large avocado, peeled, seeded, and cut into 12 even vertical slices
- 1/4 cup drained and chopped sun-dried tomatoes
- 4 ounces goat cheese, crumbled
- 1 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
- 1/2 cup Chardonnay wine
- 3 tablespoons minced shallots
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Fried Shoestring Potatoes, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Shoestring Potatoes:
- 1 1/2 pounds potatoes, peeled and julienned
- Vegetable oil, for frying
Preheat the oven to 325 degrees F.
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.
Pair with: St. Francis ChardonnayEssence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Shoestring Potatoes:
Preheat a pot of oil or a fryer to 360 degrees F.
Add potatoes and fry until golden brown. Remove to a paper towel-lined plate to drain. Season with salt immediately.
Recipe courtesy Emeril Lagasse, 2002
Recipe courtesy of Bobby Flay