Avocado, Bacon & Feta Chicken Roulade
by Robert Landolphi, Chef, Quick-Fix Gluten Free, Hampton, Connecticut
This superb dish is simple enough to make on a weeknight, yet sophisticated enough to serve at your most elegant dinner party.
- 6 boneless skinless Smart Chicken breasts, butterflied*
- 12 slices bacon, cooked slightly crispy
- 1 ripe avocado, peeled, pitted and cut into 12 slices
- 6 ounces feta cheese
- ¼ cup white rice flour
- Pinch salt
- Pinch black pepper
- 2 cups gluten-free bread crumbs
- ¼ cup Montreal chicken seasoning
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter, melted
- 4 large eggs
- 1 cup honey mustard dressing, for serving
- *To butterfly chicken breasts: Place your hand flat on top of the chicken; starting at the thick side of the breast, use a sharp knife to split the meat horizontally, stopping about ¼-inch from the other side, so the breast can be opened like a book.
Preheat oven to 375°F. Lay butterflied chicken breasts between 2 pieces of wax paper, and using the smooth side of a meat mallet or the flat side of a sauté pan, gently pound chicken to a ¼-inch thick. Remove wax paper, and place two bacon slices on each chicken breast, then 2 slices avocado, and 1 ounce feta cheese. Tuck sides of breast in and roll up like a jelly roll. Squeeze the log tight, and using tooth picks, or butcher’s twine, seal the seams tight. Repeat with remaining chicken.
Create a breading station with three shallow bowls: The first with white rice flour seasoned with salt and pepper; the second with the eggs beaten until light and frothy; the third with breadcrumbs combined with Montreal seasoning, garlic, and butter.
Dredge the chicken piece in the flour, then dip into the egg mixture, the gently roll in the breadcrumbs. Transfer the breaded chicken to a greased pan and bake for 25 to 30 minutes, or until outside is browned and internal temperature is 165°F. Allow roulades to rest 5 minutes, and then cut into ½-inch pinwheels, and arrange on a serving platter. Drizzle with your favorite honey mustard dressing and serve.
Pairing: Dancing Bull Sauvignon Blanc