Stuffed Chicken Roulade wrapped in Bacon

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I stuffed the roulade with ham and Boursin Cheese, let it set for 6hrs in the fridge. Then "glued" the bacon on and put in fridge over night. Next time I will try assembling all at once by wrapping the bacon all the way around (other direction than in the photos). WE loved the Boursin but, it very creamy at serving temp and you have to be very careful slicing the roulade or the cheese will squeeze out.

Stuffed roulade

Pan seared after 62C for 1.5 hours

roulade, goat cheese and scallion mashed, edamame w/fresh ginger and wasabi butter, smoked mayo and picked mustard seeds.

Sorry for he poor plating and pictures but, we were in a hurry to eat it ;-)

Tim_Sutherland_52834

You can also do a play on chicken cordon bleu and with a single breast stuff with the jambon of your choice, Gruyère, roll, bag, SV, unbag, crumb, fry.

In my experience soft cheeses are difficult when plating the roulade cut. My next one I will play with house made melty cheese or pork stuffed with mac+cheese, fried.