Ingredients
3 chicken breasts, boneless, skinless, halves, slightly flattened
8 oz cream cheese, softened
1 green onion, chopped
12 oz bacon
14 oz tomatoes with juice, (1 can), diced
5 oz cream, cooking
3 tbsp all-purpose flour
½ cup white wine
3 tbsp olive oil
1 cup chicken stock
handful basil, torn
salt and black pepper, to taste
fresh parsley, for garnish
Preparation
Cream together the cheese and chopped onions.
Season chicken breasts with salt and ground black pepper.
Layer bacon on top of chicken breasts followed by spreading the cream cheese mixture.
Roll chicken breasts upward to form cylinders.
Secure each little bundle with a toothpick or two.
Heat up oil in a pan and sear the bacon-wrapped chicken until golden. Set aside and draw excess oil if necessary.
Add flour into the same pan to form a roux.
Deglaze with white wine and reduce briefly.
Add the diced tomatoes and chicken stock. Simmer for at least 15 minutes or until reduced by ½.
Return the chicken and allow to stew for at least 10 minutes or until the chicken is not pink at the center. Draw the chicken and set it aside.
Add the cream into the sauce and continue to simmer until thick sauce consistency.
Add the torn basil into the sauce and mix slightly. Season with salt and black pepper to taste.
Serve the chicken with the sauce and garnish it accordingly.
