Artichoke Hart had only heard of Beef Rouladen prior to taking on the cooking in Oswego. But with a little thought, it became clear butterflied and pounded chicken would appear similar and allow for the same treatment. So this is what he prepared for lunch for the Hungarian delegation:
8 slices bacon
4 boneless, skinless chicken breast, butterflied and pounded
salt and pepper
1/4 cup German mustard
1/2 cup chopped pickles
3 tablespoons chopped fresh parsley, plus additional for the sauce
4 hard-boiled eggs, chopped
2 tbsp olive oil
2-3 tbsp butter
2 garlic cloves, grated or minced
1 large shallot, minced
1 tbsp tomato paste
splash white wine
1 cup chicken stock
Preheat oven to 350F
Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon
Sprinkle the pounded out chicken breast on both sides with salt and pepper and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast. Roll tightly, and then stick a large toothpick or skewer (or use butcher’s twine if you have it).
Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F. (About 20 min). Transfer to a plate and cover loosely with foil.
Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste. Cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.
Serve with couscous, seasoned rice, or roasted garlic potatoes. Artichoke went with couscous.