Turkey Roulade with Stuffing and Bacon
Ingredients
- Ingredients
- 80 grams dried Cranberry
- 4 Chicken breasts (ready to cook, skinless, about 150 grams)
- 6 slices Pancetta
- 350 grams cooked Chestnuts (vakkumverpackt)
- 60 grams freshly grated Parmesan
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground Anise seed
- 1 ½ tsps freshly chopped thyme
- salt
- freshly ground peppers
- 20 slices Pancetta
- 8 Sage
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 200 milliliters Chicken broth
Preparation steps
Soak the dried canberries in lukewarm water.
Rinse the chicken breasts, pat dry and cut a pocket lengthwise.
For the filling, cut the pancetta into cubes. Chop the chestnuts finely and mix with the Parmesan, half the well drained cranberries, spices, chopped thyme and pancettacubes, and season with salt and pepper.
Stuff the chicken breasts pockets with filling, season with pepper and wrap with slightly overlapping slices of bacon. Top with sage leaves and tie the chicken breast with kitchen string.
Brown the chicken breasts in a hot pan with 2 tablespoons oil until golden brown. Pour in the wine, the remaining cranberries, season with salt and pepper, pour in the broth and simmer over medium heat for about 20 minutes.
Remove the chicken breasts from the sauce. Season the sauce with salt and pepper to taste, and stir in the butter flour (flour and butter mixed in a 1: 1 ratio) to thicken.
Remove the kitchen string from the chicken breasts, cut into slices and serve with the sauce.
