Nutrisystem Recipes > Main dishes > Nutrisystem Chicken Recipe
- Shallots (4.0 oz)
- Lemon Peel (1.0 tbsp)
- Black Pepper (1.0 dash)
- Olive Oil (1.0 tbsp)
- Garlic (1.0 clove)
- Chicken Broth (1.25 cup)
- Heavy Cream (0.25 cup)
- Bacon (10.0 thin slice (yield after cooking))
- Boneless Skinless Chicken Breast Cutlets (4.0 cutlet)
- Parmesan Cheese (Shredded) (6.0 tbsp)
- White Flour (1.5 tbsp)
- Dry White Wine (2.0 oz)
- Unsalted Butter (2.0 tbsp)
Boring about eating fried chicken everyday? Why not try making a chicken and bacon roulade with a creamy sauce and enjoy a delicious main course meal?!
- Use an ovenproof skillet that is just enough to fit inside the oven. Cook the bacon over medium heat turning each sides until just slightly golden brown, then drain the excess oil by placing the bacon on top of a paper towel.
- Preserve the fat where the bacon is cooked. In low heat, add-in the thinly sliced shallots and stir. The flavor from the bacon fat will be incorporated to the shallots, stir until it softened.
- Get a slotted spoon and spoon out the perfectly softened shallots, transfer into a small bowl, leaving the excess fat in the skillet. Note: Do not throw the remaining oil left in the skillet.
- Preheat oven to 300°F. Get the plastic wrap and cut it into 2 sheets enough to wrap the chicken breast. Make sure that the skin from the chicken breast has been removed, and that is has already been de-bone.
- Place the chicken breast into the wooden chopping board and start pounding each breast using the smooth side of a meat pounder about 1/8-inch thickness. Season the chicken with ground pepper and salt, plus add-in grated lemon zest to give it a citrusy aroma.
- Place the 2 1/2 layer of bacon in middle-top of the chicken, then the shallots and parmesan on top of the bacon. When rolling up the chicken breast, you can use the plastic wrap to support it. Roll up each chicken breast, tightly.
- After rolling up the chicken breast, enclose the filling by tucking the ends. Enclose it by pierce it with wooden toothpicks or wrap it in bacon and then the toothpicks to secure the seams.
- Heat bacon fat that’s left in the skillet and add a table spoon of olive oil. Turn the roulades all over for about 5minutes in the skillet set over medium heat until it becomes brown. Turn of the heat.
- Set the rack into the middle part of the oven, transfer the skillet in the oven. Bake it for 20 to 25 minutes wait until it’s cooked through. After it’s cooked, remove it from the oven; use a pair of tongs to transfer the chicken into a plate.
Always be careful when removing the skillet in the oven to protect your hands in from touching the hot surface! Remember to use oven gloves when taking out the food in the oven.
Cover the chicken to keep its temperature. Use a dry white wine and pour it in the skillet and deglaze over medium high heat, and scrap up the brown bits.
Dry wine contains less sugar which means less sweet, but more alcohol in it. But no worries! Because as it cooks, the alcohol will evaporate.
Add minced garlic and butter; stir it together and cook it for over medium low heat, just enough heat so that the butter doesn’t get burned. After 1 minute, add-in the four and continuously stir the roux for another 1 minute.
Add-in the chicken broth and heavy cream, whisk it and bring it to its boiling point. Whisk the sauce and simmer it for two minutes in low heat. Pour it using a strainer into the saucepan.
Remove the toothpicks from the roulades and cut it into desired width and start plating. Pour some of the warm sauce using a spoon and drizzle it on top of the roulades and it’s ready to serve!
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Nutritional Information for 1 Serving