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Chicken Roulade - Bacon "Surprise"

Chicken Roulade by Ron Stephens

ere is my riff on Chicken Roulade. I have seen several "bacon - wrapped" recipes - so I decided to put the bacon on the inside. I cooked the bacon to what I consider 75% done. Blot dry and cool. Assembled the chicken breast roulade by placing the bacon inside. To get the star look I cut the bacon in half and then sliced the chicken lengthwise being careful to not cut all the way through, Put a bacon piece along the chicken strip and the 1/2 width pieces perpendicular. Into the fridge overnight. Cooked Sous Vide for 65 min at 59.5C. Finished on the grill for marking.

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