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Chicken Roulade with a JamChef Twist
By: Executive Chef George Matthews
PREP TIME: 1 1/2 Hours DIFFICULTY: Hard YIELD: 8 Servings
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1-2lb. chicken (deboned)
2 large white onions
1 pint mushroom
6 ozs. blue cheese
Salt pepper to taste
1 pk. bacon
Homemade marinade: In a blender place 2 stalks skellion, 3 stems parsley, 1 scotch bonnet pepper, ½ head of garlic, 1 cup vegetable oil – Blend until smooth
Pour homemade marinade onto chicken & massage in. Add Salt & Pepper to taste
Over medium heat carmelize diced onions with 4 tbsp olive oil until soft n translucent – add salt & pepper for flavor
Set aside for 2 hrs.
Cook mushrooms until soft and combine with carmelized onions.
On Baking sheet lined with foil, place bacon strips.
Place deboned chicken (skin side down) on top of bacon strips, fill cavity with onion mushroom mixture and crumbled blue cheese.
Roll chicken into a roulade wrapped in bacon lined foil.
Bake at 350 degrees for 20 minutes
Remove foil, turn oven to 400 degrees and return chicken to oven frequently basting with drippings until done.
Slice & Serve!
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