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Chicken Club Roulades with White Wine-Mustard Cream Sauce (Emeril Lagasse) Recipe

Chicken Club Roulades with White Wine-Mustard Cream Sauce (Emeril Lagasse) Recipe

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Chicken Club Roulades with White Wine-Mustard Cream Sauce (Emeril Lagasse)

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Ingredients:

Serving

8 slices bacon
4 boneless skinless chicken breast halves
essence , recipe follows
1 large avocado, peeled, seeded , and cut into 12 even vertical slices
1/4 cup drained and chopped sun-dried tomatoes
4 oz goat cheese, crumbled
1 tsp freshly ground black pepper
2 tsp vegetable oil
1/2 cup chardonnay wine
3 tbsp minced shallots
2 tbsp dijon mustard
1 cup heavy cream
2 tbsp chopped fresh parsley
salt
fried shoestring potatoes , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 1/2 lb potatoes, peeled and julienned
vegetable oil, for frying
salt

Directions:

Preheat the oven to 325 degrees F.
In a large skillet, cook the bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels.
Place each chicken breast half between 2 sheets of plastic wrap. With a meat mallet, pound the chicken to about 1/8-inch thickness. Discard the top piece of plastic and season the chicken breasts with Essence. Lay 2 slices of bacon lengthwise along the middle of each breast. Top with 3 slices of avocado, 1 tablespoon of chopped sun-dried tomato, and 1-ounce of crumbled cheese. Sprinkle the filling with 1/4 teaspoon of the black pepper. Using the plastic wrap, tightly roll the upper edge of chicken up and over the filling to completely enclose. Secure with 2 wooden toothpicks.
In a large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken roulades and sear on all sides, 2 to 3 minutes. Place the skillet in the oven and roast until cooked through, 15 to 20 minutes.
Meanwhile, to make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat. Bring to a boil and cook until the wine is reduced to 1 tablespoon, about 3 minutes. Reduce the heat to medium, add the mustard and swirl to blend. Add the cream and simmer until thickened and reduced enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley, stir to blend, and remove from the heat. Season to taste with salt and pepper. Cover to keep warm until ready to serve.
Remove the chicken from the oven and discard the toothpicks. Cut each roulade into 4 equal slices. Divide the sauce among 4 plates and arrange the roulade slices on top. Garnish with fried shoestring or waffle cut potatoes.
Pair with: St. Francis Chardonnay
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Shoestring Potatoes:
Preheat a pot of oil or a fryer to 360 degrees F.
Add potatoes and fry until golden brown. Remove to a paper towel-lined plate to drain. Season with salt immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1054.89 Kcal (4417 kJ)
Calories from fat	565.74 Kcal
		% Daily Value*
Total Fat	62.86g	97%
Cholesterol	247.07mg	82%
Sodium	4943.14mg	206%
Potassium	2048.32mg	44%
Total Carbs	54.87g	18%
Sugars	9.7g	39%
Dietary Fiber	13.23g	53%
Protein	71.31g	143%
Vitamin C	20.9mg	35%
Vitamin A	1.8mg	60%
Iron	6mg	33%
Calcium	417.4mg	42%

Amount Per 100 g
Calories	162.08 Kcal (679 kJ)
Calories from fat	86.92 Kcal
		% Daily Value*
Total Fat	9.66g	97%
Cholesterol	37.96mg	82%
Sodium	759.48mg	206%
Potassium	314.71mg	44%
Total Carbs	8.43g	18%
Sugars	1.49g	39%
Dietary Fiber	2.03g	53%
Protein	10.96g	143%
Vitamin C	3.2mg	35%
Vitamin A	0.3mg	60%
Iron	0.9mg	33%
Calcium	64.1mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.