CHICKEN AND BACON ROLLS — EASY AND JUICY
Are you fed up with the usual bland chicken breast slice???
Here is a main course as simple as it is flavorful and tasty, perfect for all white meat lovers: chicken and bacon rolls with mustard.
A truly irresistible recipe that combines the sweet-and-sour notes of mustard with the salty taste of bacon without masking the delicate flavor of the chicken, producing an absolutely irresistible mix.
They’re ready in no time and the result will be a golden dish, crispy on the outside and tender inside, with an intense flavor and a strong aroma.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 lb 7 oz Chicken breast
- 3.5 oz pancetta or bacon (thin slices)
- 3 tbsp + 1 tsp sweet mustard
- 1/2 cup White wine
- 2 leaves Bay leaves
- 2 sprigs Rosemary
- 1 Onion
- 1 tablespoon Extra virgin olive oil
- to taste Salt
- to taste Black pepper (ground)
Preparation
First, to prepare the chicken rolls, trim the chicken breasts of any excess fat or small bone fragments.
Then cut them into strips about 1.5 to 2 inches wide each.
Next, place the slices between a sheet of parchment paper and, using a meat mallet, gently pound them thinner, taking care not to tear them.
Spread some mustard over each slice and place a slice of bacon on top.
Now roll each slice so that the bacon-covered part remains on the outside.
Secure each chicken roll with kitchen twine or a toothpick.
Finally, tuck a sprig of rosemary between the twine and the chicken or, if you used toothpicks, insert it inside the roll.
Repeat the same procedure with the remaining chicken slices.
At this point the chicken rolls are ready to be cooked.Cook the rolls in a non-stick skillet with a tablespoon of extra virgin olive oil.
You only need a little oil because the bacon will release its fat; sauté the finely chopped onion for about 3 minutes over high heat to brown the bacon.
Then deglaze with the white wine, let it evaporate, season with salt and pepper and continue cooking over lower heat for another 10 minutes.
If the cooking liquid dries out, you can add vegetable broth as needed.
Remove the rolls from the heat, remove the twine or toothpicks, and arrange them on a serving plate.
Serve hot accompanied, depending on your taste and the season, by a good mashed potatoes or a light fresh mixed salad.
Notes
For a lighter version you can bake them in the oven.
Place the rolls in a baking dish and brush with a little extra virgin olive oil.
Bake at 356°F for about 20 minutes, turning them halfway through cooking.
Add vegetable broth if you notice they have dried out too much.
Once ready they can be stored in the refrigerator for up to 2 days in an airtight container.
The ideal side dish to accompany them is undoubtedly roasted potatoes!
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