Go Back
Print
Recipe Image
–
+
servings
How to Make Chicken Roulade with Creamy Tomato Sauce
5
from 1 vote
Review
Print
This easy chicken roulade recipe ensures you that dry chicken breasts is a thing of the past. Paired with a delectable creamy tomato sauce for a simple healthy meal.
Preparation:
15
mins
Cooking:
40
mins
Total:
55
mins
Serves:
2
Ingredients
3
chicken breasts
boneless, skinless, halves, slightly flattened
8
oz
cream cheese
softened
1
green onion
chopped
12
oz
bacon
14
oz
tomatoes with juice
(1 can), diced
5
oz
cream
cooking
3
tbsp
all-purpose flour
½
cup
white wine
3
tbsp
olive oil
1
cup
chicken stock
handful
basil
torn
salt and black pepper
to taste
fresh parsley
for garnish
Instructions
Cream together the cheese and chopped onions.
Season chicken breasts with salt and ground black pepper.
Layer bacon on top of chicken breasts followed by spreading the cream cheese mixture.
Roll chicken breasts upward to form cylinders.
Secure each little bundle with a toothpick or two.
Heat up oil in a pan and sear the bacon-wrapped chicken until golden. Set aside and draw excess oil if necessary.
Add flour into the same pan to form a roux.
Deglaze with white wine and reduce briefly.
Add the diced tomatoes and chicken stock. Simmer for at least 15 minutes or until reduced by ½.
Return the chicken and allow to stew for at least 10 minutes or until the chicken is not pink at the center. Draw the chicken and set it aside.
Add the cream into the sauce and continue to simmer until thick sauce consistency.
Add the torn basil into the sauce and mix slightly. Season with salt and black pepper to taste.
Serve the chicken with the sauce and garnish it accordingly.
Nutrition Facts
Calories:
1858
kcal
|
Carbohydrates:
23
g
|
Protein:
122
g
|
Fat:
139
g
|
Saturated Fat:
71
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
39
g
|
Trans Fat:
1
g
|
Cholesterol:
550
mg
|
Sodium:
5761
mg
|
Potassium:
787
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
2769
IU
|
Vitamin C:
2
mg
|
Calcium:
191
mg
|
Iron:
3
mg