Rich and decadent, these fancy chicken and bacon rolls with mushroom sauce are easier than you think. Serve them for entertaining or a romantic meal for two. Go for a crisp salad with rocket or other slightly bitter leaves like endive and chicory to cut the richness.
Don’t be afraid to experiment. This is a good recipe to vary with whatever you have available in the fridge. It is a great way to share a small quantity of an interesting cheese which would seem too stingy to serve on a cheese board.
2 whole chicken breasts, filleted and opened out into butterflies.
Salt and pepper to season
4 slices of mild melting cheese such as gruyere or emmentaler
4 rashers of streaky bacon
1 quantity mushroom sauce recipe
a few extra button mushrooms, sauteed (optional)
parsley to garnish
Saute the extra mushrooms if used and add the mushroom sauce. Keep warm.
Halve the butterflied chicken breasts so that you have 4 ‘sheets’ of chicken. Season the chicken lightly. Put a slice of cheese on each piece of chicken and roll it up like a Swiss roll. Wrap each chicken roll in bacon. Heat a little olive oil in a heavy frying pan and cook the chicken rolls, turning often, until cooked through and golden – about 10 minutes.
Serve with the mushroom sauce.
You can add a slice of ham in addition to the cheese. The cheese helps to hold everything together so if you replace the cheese with the ham you may need to use skewers.
Replace the sliced cheese with thin slices of brie or camembert and a sprinkling of dried cranberries.
Replace the sliced cheese with crumbled blue cheese.