Bacon-Wrapped Chicken Roulade

by Chef Nicholas McDermott

Serves 2

Ingredients

For the chicken

• 1 boneless, skinless chicken breast, sliced in half lengthwise
• 2 tablespoons goat cheese
• 6 slices of bacon
• 6 spears of asparagus

For the polenta

• 1/4 cup polenta
• 1 cup chicken stock
• 2 tablespoons butter
• 2 tablespoons parmesan cheese
• salt and pepper to taste
• 8 cherry tomatoes, halved

Directions

For the chicken

1. Pound each half of the chicken breast until thin.
2. Place one tablespoon of the goat cheese and three asparagus spears in each piece of the chicken. Wrap the chicken around the filling, and the bacon slices around the chicken to create a roulade.
3. Wrap the chicken roulade tightly in plastic wrap and chill for 24 hours.
4. Preheat the oven to 350 degrees.
5. in a sauté pan, slowly sear the roulade on all sides. Then, put in the preheated oven for 10 minutes, or until cooked through.

For the polenta

1. Bring the stock to a boil in a small saucepan. Slowly add the cornmeal to the boiling stock, stirring constantly.
2. Once the polenta reaches the desired thickness, around 20 minutes, pull off the heat and add the parmesan cheese and butter, and season with salt and pepper.

To serve

1. Slice the chicken roulades in half on the bias.
2. Place a spoonful of the polenta in the center of the plate, and place the chicken on top. Garnish with the halved cherry tomatoes. 

 

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