Post by chefkel on May 9, 2007 15:33:05 GMT -5
Chicken bacon rolls in creamy basil sauce
Tender chicken breasts rolled with bacon and swiss cheese, covered in a tantilizing creamy basil sauce. Easy enough for family, elegant enough for company. serve this with thin noodles,or small boiled new red potatoes peeled around the middle. And steamed spinach.
4 servings 40 min 10 min prep
4 boneless skinless chicken breast halves
4 slices emmenthaler cheese
4 slices bacon
2 tablespoons canola oil
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced, pimientos, drained
1/2 cup grated parmesan cheese
1/4 cup finely chopped fresh basil
salt
pepper
FOR CHICKEN---------------------.
Place each chicken breast between 2 sheets of plastic wrap and, using a meat pounder, pound until 1/4 inch thick.
Place 1 cheese slice and bacon slice on top of each breast half.
Fold the sides in toward the center and then, begin at the bottom end,rollup tightly.
Secure with toothpicks.
Preheat an oven to 425 degrees F.
Add oil to frying pan heat over medium-high heat, While the oil is heating, Put milk and flour in separate shallow bowls.
dip chicken rolls in milk.
then coat them in the flour, coating lightly and evenly.
Add the chicken to the pan and brown lightly on all sides, 5-7 minutes.
save pan drippings and pan for sauce.
Using a slotted spatula, transfer the chicken to a baking dish.
Place in the center of the oven and immediately reduce the heat to 375' Bake until cooked through, 10-12 minutes.
Let stand for a few minutes, remove the toothpicks.
FOR SAUCE--------------.
While the chicken is baking, in same frying pan you browned chicken in, add broth bring to a boil over med heat, lossening browned bits from pan.
Stir in cream and pimientos bring to a boil over med.
heat stirring for 1 minute.
Reduce heat, add parmesan cheese, basil.
Salt and pepper to taste.
cook stirring til heated through.
Pour over chicken serve.
Tender chicken breasts rolled with bacon and swiss cheese, covered in a tantilizing creamy basil sauce. Easy enough for family, elegant enough for company. serve this with thin noodles,or small boiled new red potatoes peeled around the middle. And steamed spinach.
4 servings 40 min 10 min prep
4 boneless skinless chicken breast halves
4 slices emmenthaler cheese
4 slices bacon
2 tablespoons canola oil
1/2 cup all-purpose flour
1/2 cup milk
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced, pimientos, drained
1/2 cup grated parmesan cheese
1/4 cup finely chopped fresh basil
salt
pepper
FOR CHICKEN---------------------.
Place each chicken breast between 2 sheets of plastic wrap and, using a meat pounder, pound until 1/4 inch thick.
Place 1 cheese slice and bacon slice on top of each breast half.
Fold the sides in toward the center and then, begin at the bottom end,rollup tightly.
Secure with toothpicks.
Preheat an oven to 425 degrees F.
Add oil to frying pan heat over medium-high heat, While the oil is heating, Put milk and flour in separate shallow bowls.
dip chicken rolls in milk.
then coat them in the flour, coating lightly and evenly.
Add the chicken to the pan and brown lightly on all sides, 5-7 minutes.
save pan drippings and pan for sauce.
Using a slotted spatula, transfer the chicken to a baking dish.
Place in the center of the oven and immediately reduce the heat to 375' Bake until cooked through, 10-12 minutes.
Let stand for a few minutes, remove the toothpicks.
FOR SAUCE--------------.
While the chicken is baking, in same frying pan you browned chicken in, add broth bring to a boil over med heat, lossening browned bits from pan.
Stir in cream and pimientos bring to a boil over med.
heat stirring for 1 minute.
Reduce heat, add parmesan cheese, basil.
Salt and pepper to taste.
cook stirring til heated through.
Pour over chicken serve.
