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Roulade of Chicken Filled with Crispy Bacon, Olives, Cream Cheese & Almonds

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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chicken plated
Served with potatoes, broccolini & pumpkin

This chicken roulade (or roll) has a wonderful mixture of smooth cream cheese with bacon and almonds, and a hint of olives.

It is a bit fiddly to make, but well worth the effort, as the taste is very delicate and flavours are brilliant mixed together.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 5 servings

2 large or 4 smaller chicken breasts
125 g Philadelphia cream cheese, crumbled
65 g shortcut bacon, chopped
cup slivered almonds
cup pitted Kalamata olives, chopped
1/3 cup breadcrumbs
1 small egg
1 tbsp chopped oregano
Salt & pepper to taste
Potatoes (optional)
cup white wine
cup chicken stock
1-2 tsp cornflour, blended with 1 tbsp water

I like my bacon crispy so I fried this first though you need not do this when using shortcut bacon with no fat on it.

Carefully cut a pocket out of each chicken breast being careful not to cut right through.

Carefully cut the chicken

Combine the cream cheese, bacon, breadcrumbs, egg, olives, almonds, oregano, salt and pepper in a bowl.

Combining ingredients for chicken filling

Mix this thorouoghly.

Mixture ready to put in chicken pockets

Divide the filling evenly between the chicken fillets and press in firmly pushing it right in.

Mixture inside chicken

Secure the chicken with toothpicks.

Closing up the chicken pockets

Heat some oil in a non-stick frypan or wok and add the chicken.

Put chicken in frypan

Cook for about 3-4 minutes on each side taking care that the filling does not come out.

Cooking chicken roulades

Remove and place in a greased baking dish. I then microwaved some potatoes till almost done, and added these.

Putting chicken & potatoes in baking dish

Cover and bake in a moderate oven at around 180 for about 20 minutes or until the chicken is cooked through.

Do not overcook the chicken

Meanwhile add the wine and stock to the same frypan and simmer until reduced by a third.

Cooking sauce

Add the blended cornflour and any juices from the chicken and continue stirring until thickened.
Slice the chicken and place on serving plates, and top with the sauce. I also cooked broccolini while the chicken was in the oven, and heated some left over pumpkin with it.

Plated roulade of chicken -small pieces here

#Cream cheese
I like this Recipe - 5
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