Chicken Club Roulades with White Wine-Mustard Cream Sauce

Total Time:
55 min
25 min
30 min

4 servings

  • 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
  • Salt
  • 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
  • Salt
  • Preheat the oven to 325 degrees F.

  • 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.

  • Pair with: St. Francis Chardonnay

Essence (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.

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