Saturday, February 4, 2012

Turkey Bacon Wrapped Chicken Roulade

Sous Vide Details: Cook chicken roulade at 142ºF for 2 hours

Ingredients, Serves 2:
  • 1 large boneless, skinless chicken breast
  • 5 slices of turkey bacon
  • 1 1/2 cup of spinach
  • 1/3 cup parmesan cheese
  • 2 tablespoons grape seed oil
Chicken by itself, even cooked sous vide can be a little "boring" at times.  I've found that an easy way to spice it up both flavor-wise and visually is to make chicken roulade, or a chicken breast roll.  It turns a boring breast into a fancy main entree!  For this particular roulade I thought I'd spice it up even more by wrapping it with turkey bacon, a little healthier than normal bacon.

Pre-heat water bath to 142ºF.  Lay out a large sheet of saran wrap on your counter top.  Place the chicken breast bottom side up in the middle and place a second large saran wrap on top.  Using a meat mallet or the bottom of a skillet, pound the breast till it is roughly 1/2" thick.  Holding both saran wrap sheets, flip the breast over and remove the top sheet.  Place the slices of bacon, perpendicular to the counter top edge, slightly overlapping over the chicken breast then place a new large sheet of saran wrap on top of the bacon.  Again, flip the sheets and breast over again so the bacon side is on the bottom.  Remove the top saran sheet and distribute the spinach over the chicken breast.  Then sprinkle the cheese over the spinach.

Now slowly roll the chicken breast into a log, using the bottom saran wrap to help form the log.  Pinch and twist the ends to compress the log at each end.  Place the chicken roulade (including the saran wrap) into a plastic bag and seal.  Place in the water bath and cook for 2 hours.

When the roulade is done, heat the grape seed oil in an iron skillet on medium high heat.  Remove the roulade from the water bath and open the plastic bag.  Remove the roulade and cut open and remove the saran wrap.  Pat the roulade dry with a paper towel.  Place in skillet and sear the bacon on all sides, roughly 30 seconds per side.  To slice it cleanly, you can place the roulade on a cutting board and place a new piece of saran wrap over it and then use a sharp knife to slice it into clean pieces.  Remove the saran after slicing.  Plate it up and server!  Enjoy...


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