Chicken - Bacon Roulade

Ron_Stephens_78186

Here is my riff on Chicken Roulade.  I have seen several "bacon - wrapped" recipes - so I decided to put the bacon on the inside.

I cooked the bacon to what I consider 75% done. Blot dry and cool. Assembled the chicken breast roulade by placing the bacon inside. To get the star look I cut the bacon in half and then sliced the chicken lengthwise being careful to not cut all the way through, Put a bacon piece along the chicken strip and the 1/2 width pieces perpendicular. Into the fridge overnight.

Cooked Sous Vide for 65 min at 59.5C. Finished on the grill for marking.

Comments?

tshewman

Nice! Have considered doing similar with truffles, but wrap the breast with chicken skin. It appears you eliminated that here? If so, what was your reasoning? Just curious. I like the crisp skin :-) Have done with truffles under the skin which is nice, but obviously can crispen the skin with truffles directly underneath due to the moisture from the truffles hence my feeling is I might be able to include and protect them and include the skin by doing precisely what you did here.