Stuffed Turkey Roll

I'm willing to try sanding some chicken breasts or turkey and stuffing, then roll and cook, but I can not find a recipe because I do not know what you call it. I want suggestions I can get. Once I learn to flatten the meat with a little help, I can go from there.

Roulade. Then you have a slice of meat, flattened and rolled around a filling (such as vegetables, cheese or other meat). It is usually braised.

It is very easy and very good (please, it's bacon!) I made this link and go to the source because there are phtos to show you how to do somersaults. =]

Roulade of Chicken with Bacon
Ingredients
4 shallots, minced
10 slices bacon (about 1 / 2 lb)
4 chicken breast halves boneless and skinless (about 1 1 / 2 pounds total)
lemon pepper seasoning to taste (or black pepper with a little lemon zest)
6 c. tablespoons grated Parmesan (about 1 ounce)
1 Tbps olive oil
A clove of garlic, minced
1 / 3 cup dry white wine
2 v. tablespoons unsalted butter
1 1 / 2 tsp tablespoons flour
1 1 / 4 cups chicken broth
1 / 4 cup heavy cream
Method
1 Working in batches, cook the bacon over medium heat in a heavy ovenproof frying pan until lightly brown but still soft (not crisp). Place bacon on paper towels. Cook the shallots in the remaining bacon fat over low heat, stirring, until tender. Transfer shallots with a slotted spoon into a small bowl and leave any fat remaining in skillet. Preheat oven to 300 ° F.




2 Place each chicken breast half between 2 sheets of plastic wrap. With the smooth side of a pound of meat pounds each breast to 1/8-inch thickness. Discard plastic on one side of each breast bone. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 half slices of bacon lengthwise (parallel with the grain of the flesh) along middle of each breast. Garnish with shallots and Parmesan. Using plastic wrap to help you, even wrap each breast length, returning to the ends to enclose filling. Secure with toothpicks stitching wood.



3 Add 1 tablespoon tablespoon olive oil in a skillet and heat reserved fat over medium-high. rolls on all sides, about 5 minutes total. Transfer skillet to middle of oven and cook until just cooked rolls, 20-25 minutes. (Note: we found that our oven does not fit in our oven, so we transferred the rolls in a pan smaller.)



4 chicken breasts on a plate with tongs and keep warm, covered with aluminum foil. fat from skillet Pour. (Warning! The handle is hot, use an oven glove.) Add wine to skillet and deglaze over medium heat, scraping Brown. Boil until wine reduces to about 1 tablespoon. Add garlic and butter. Cook mixture over low heat through, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer sauce, whisking, 2 minutes. Pour into a fine mesh sieve into a small saucepan. Keep the sauce warm. Remove the toothpicks wooden rolls and cut into 1/2-inch slices. Spoon sliced roulade sauce in each center of 4 plates and arrange decoratively on sauce.

Serves 4.

idk thats weird and you roll the dough

chicken cordon bleu, perhaps

or stuffed chicken breast turkley.

A blue ribbon Chix is what it is with stuffd it is breaded and all other good things.