Ingredients
8 Chicken Breasts
3 Large tomatoes (or 6-8 roma tomatos) - Seeded and diced
1/3 cup of diced shallots
1 pound of turkey bacon (cooked on the crispy side)
1/8 cup of shredded parmesan cheese
Handful of fresh basil leaves (chopped)
garlic salt(to taste)
3 Large tomatoes (or 6-8 roma tomatos) - Seeded and diced
1/3 cup of diced shallots
1 pound of turkey bacon (cooked on the crispy side)
1/8 cup of shredded parmesan cheese
Handful of fresh basil leaves (chopped)
garlic salt(to taste)
Directions
Preheat oven 425 F
Cook the bacon so that it on the crispy side. Drain on paper towels and wash pan throughly to remove bacon grease
Sauté the shallots in pan with a bit of Pam
Chop or crumble up all the bacon
In mixing bowl, toss the diced tomatoes, basil, shallots, bacon, and Parmesan cheese. Add in some garlic salt and set aside.
Place chicken breast between two sheets of plastic wrap and pound thin with the smooth side of a meat pounder. The thinner the better. If you want them really thin, horizontally slice the chicken breast first. Repeat for the rest of the breasts.
Lay the chicken breast bone side up and place a few tablespoons of filling in the center. Rolled up the chicken breast and hold closed with toothpicks. Repeat. There will be a considerable amount of "filling" left over. We'll use that later.
Season the roulades with salt (or garlic salt)
Place on cookie sheet and bake for 20-25 minutes.
Remove toothpicks and plate the roulades topping with the remaining filling.
Cook the bacon so that it on the crispy side. Drain on paper towels and wash pan throughly to remove bacon grease
Sauté the shallots in pan with a bit of Pam
Chop or crumble up all the bacon
In mixing bowl, toss the diced tomatoes, basil, shallots, bacon, and Parmesan cheese. Add in some garlic salt and set aside.
Place chicken breast between two sheets of plastic wrap and pound thin with the smooth side of a meat pounder. The thinner the better. If you want them really thin, horizontally slice the chicken breast first. Repeat for the rest of the breasts.
Lay the chicken breast bone side up and place a few tablespoons of filling in the center. Rolled up the chicken breast and hold closed with toothpicks. Repeat. There will be a considerable amount of "filling" left over. We'll use that later.
Season the roulades with salt (or garlic salt)
Place on cookie sheet and bake for 20-25 minutes.
Remove toothpicks and plate the roulades topping with the remaining filling.
One of the things you can do with chicken breast is to make them into a roulade. While a roulade can really be anything that you wrap around a filling of some sort (Hostess Ho Hos could be considered a roulade) typically they are some form of meat, usually poultry, wrapped around some tasty ingredients.
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