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Bacon-Wrapped Chicken Roulade
A juicy chicken roulade wrapped in bacon, stuffed with mushrooms, cream, and cheese, and baked until golden brown. A hearty and impressive main dish.
Ingredients
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COMPONENT to taste
- to taste
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Method
Lay the bacon strips overlapping each other on parchment paper to form a woven mat.
Pound the chicken fillets thin, season with salt and pepper, and spread a thin layer of mayonnaise over them. Arrange the chicken pieces on top of the bacon.
Chop the mushrooms and sauté until excess moisture evaporates, add cream or sour cream, and simmer until slightly thickened—then let cool.
Spread the mushroom mixture over the chicken, sprinkle with grated cheese, and carefully roll it up into a log, using the bacon to wrap it tightly.
Mix ketchup with soy sauce and brush a light layer over the top of the roulade.
Transfer the roulade to a baking sheet and bake under the broiler or top heat for 12–15 minutes until golden brown and the cheese is melted.
Let the roulade rest for 5 minutes, then slice into portions and serve.
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