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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     Ingredients

• 1-2lb. chicken (deboned)
• 2 large white onions
• 1 pint mushroom
•  6 ozs. blue cheese
• Salt pepper to taste
• 1 pk.  bacon

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 Directions

• 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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