ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING

ROLLED CHICKEN BREASTS WITH VEGETABLE STUFFING image

Yield 6 servings

Number Of Ingredients 18

STUFFING
4 bacon slices, chopped
2 tbls (1/4 stick) butter
2 cups chopped mushrooms
1 cup chopped zucchini (or eggplant)
1 cup chopped peeled celery root
3/4 cup chopped carrots
1/4 cup chopped shallots
1 large garlic clove, chopped
1/4 cup chopped fresh Italian parsley
1 teaspoon chopped fresh thyme
CHICKEN
6 large boneless chicken breast halves
1 tbls butter
1 tbls vegetable oil
1/2 cup whipping cream
1/2 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

FOR STUFFING: Cook bacon in large skillet over medium heat until fat begins to render, about 6 minutes. Add butter and next 6 ingredients. Cover, reduce heat to medium-low and cook until vegetables are tender, stirring occasionally, about 12 minutes. Mix in parsley and thyme; season with salt and pepper. Cool. FOR CHICKEN: Pound out each chicken breast between sheets of plastic wrap to 6x5-inch rectangle. Sprinkle with salt and pepper. Place 1/6 of stuffing (about 1/3 cup) in center of each. Roll up chicken, enclosing stuffing; tie roulades with kitchen string to secure. (Can be made 2 hours ahead. Cover; chill.) Preheat oven to 400. Melt butter with oil in large ovenproof skillet over medium-high heat. Add chicken and saute until brown on all sides, about 8 minutes. Place skillet in oven and roast chicken until cooked through, about 15 minutes. Transfer chicken to plate and cover with foil. Add cream, broth, and wine to skillet. Boil until sauce thickens enough to coat spoon, about 10 minutes; season to taste with salt and pepper. Cut string off roulades. Cut each crosswise into rounds; fan out rounds on plates. Spoon sauce over and serve.