Ingredients
- 8 boneless skinless chicken breasts
- 6 ounces sliced ham
- 8 ounces smoked bacon
- 4 eggs beaten
- 3 diced pickles (dill, sweet, or sours, your preference)
- 1/2 cup butter
- 3 tablespoons flour
- 2 cups chicken stock
- 2 tablespoons chopped tarragon
Directions
Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce
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By airbornesurveyo...
Fort Polk, LA
on December 12, 2011
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Sorry but we did not think the flavors married well together.
By Chef #1561338
Kansas
on September 20, 2011
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This recipe has been put in my 'keep' file! I can see where people might cut the pickle from the recipe, but I feel that would be a mistake! The acid helps to cut the saltiness from the ham and bacon and helps to balance the flavors very nicely! You can barely taste the pickle - and only if you happen to bite into one of the tiny pieces. However, if it were not there I would miss it. Having tried this as directed, I wouldn't change a thing! (I'm big on using recipes as 'guidelines' and making adjustments for taste. A perfect example of 'if it's not broken, don't fix it'.
By NoraKeen@pincho...
Lake Forest Par...
on August 23, 2010
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Okay, so I have to admit that I probably have one or two other attributes that cause my hubby to fall in love with me, but even after nine years of cooking for the man, this is the dish that he comments on time and time again as the best thing I have ever prepared. I will admit to omitting the pickles as well (though I am a far more adventurous cook now and am going to make it tonight with the pickles, but the rest of the recipe has always provided AMAZING results when prepared as instructed. We had watched Michael Symon prepare this dish with his co-host on Melting Pot way back when and thought it sounded interesting. My husband thinks swine is its own food group so having two forms of it in the recipe was a big draw. And the outcome did not disappoint. The chicken is melt-in-your-mouth juicy and tender and the sauce that is produced from the stock is practically drinkable. You should make this. You should make this NOW!
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