Chicken and Bacon Rolls

[cookie1]

Chicken and Bacon Rolls
from the meat book.
Tweaking
Nothing. I only made half the mix (used 1 chicken breast) as that was plenty for us.

I served it with the Chicken Veloute from the meat book.

Score
I felt this recipe was very nice but missed the 'wow' factor. Next time I'll use proscuitto instead of bacon.
The Chicken Veloute didn't really thrill me either. Once again it was nice but no 'wow'. Perhaps more white wine in it and some herbs as they suggest.

4/5

[meganjane]

Thanks cookie. I haven't made either of those, but will be sure to add some 'wow factor' when I do!

[judydawn]

I'll hold off on this one until someone comes up with the missing wow factor    Maybe a tomato based sauce would be better than the veloute which looks a bit bland with those ingredients.

[Thermomixer]

Thanks for trying cookie1.  Have to check them out.

[CreamPuff63]

Bought all the ingredients and then looked up to see if there were any reqd tweaks...saw cookies comment...but decided to press on  . We really enjoyed this and this is what I did: put lots of mixed fresh herbs in with the stuffing mix, then put a layer of parcooked spinach over the stuffing, followed by some toasted pine nuts (microwaved 2.5 mins on High) and a sprinkling of semi sundried tomatoes. Used boiling water when steaming the chicken and it was perfectly cooked. In the veloute sauce, used the TM chicken stock (from My Way of Cooking) and threw in some chopped chives at the end. Lots of silent nodding whilst eating 5/5

[Cornish Cream]

That looks good Creampuff.

[cookie1]

Thanks CP63. We haven't had it since. I would imagine your variations made it yum.

[CreamPuff63]

thanks cookie, your suggestions helped also. with breasts about $8 each and the camembert probably $5, there was just over 6 serves (herbs and spinach free) it is pretty economical and would also be nice to serve up for a dinner party (do people still have them?)

[judydawn]

They certainly seem to be disappearing CP63 which is a pity really, some of the best nights we've had has been with friends around the dining room table.  Things are a lot more casual these days. 

[SueJen]

Had this for tea last night and used thighs, gave them a good pounding. My herb garden is really growing well now so used sage, parsley and oregano. Also finely sliced sun dried tomatos, swiss browns and baby spinach, didn't use cheese or breadcrumbs
though. Made a tomato sauce with a tin of romas, a little sugar and garlic, was really great and so easy. 

[4fishies]

Helllllp! I'm making these tonight and can't figure out if I wrap them in foil to cook in the varoma... Can anyone help?

[fundj&e]

hi and welcome  4fishies. sorry i have not got that book, someone will soon come along and help you

[judydawn]

Hi 4fishies, welcome to the forum with your first question. I haven't made them but reading the recipe you place the bacon onto the alfoil, place the chicken on top of that then the stuffing.  You then roll it up, it doesn't actually say to use the alfoil at this step but yes, if I was making it that is what I would do.

If you look at this recipe, it specifically specifies rolling up in alfoil.

[4fishies]

Thanks heaps ladies 

[shanberry]

Made this last night - took comments onboard, and added roasted capsicum to the filling, and chives to the veloute sauce.. Very tasty