1 shallot, chopped
4 thinly sliced chicken breast halves (comes in 1 pkg)
7 pieces of bacon
Lemon pepper seasoning to taste
Parmesan cheese, aka "sprinkle cheese"
1 tbs minced garlic
1/3 cup dry white wine
2 tbs soy flour
1/4 cup chicken broth
1/4 cup heavy cream
Cook the bacon in a large skillet until brown and flexible, not crispy, on medium high heat. Remove bacon from pan and set on paper towels. Mince shallot. Reduce heat to medium low and cook shallots in bacon grease until tender. Remove with a slotted spoon to a small bowl. Reduce heat to low.
Take one thinly sliced chicken breast and place on plastic wrap. Season top of breast with lemon pepper seasoning. Add two strips of bacon and spoonful of shallots. Generously coat in parmesan cheese.
Using the edge of the plastic wrap, tightly roll the chicken and filling. Secure with toothpicks (or in my case, a broken kabob skewer). Repeat for all chicken. Place roulades on a cookie sheet.
Bake for 30 minutes in the oven.
While the chicken is baking, add garlic, wine, soy flour, chicken broth, and heavy cream to the skillet. Heat to medium and simmer for 15 minutes, stirring occasionally. Reduce to low and let the sauce sit on the stove top until chicken is done. Serve roulades with white wine sauce on top.