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1
Preheat the oven to 350F.
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2
In a large skillet, cook bacon over medium heat until golden but still pliable.
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3
Drain on paper towels, reserving about 1/4 cup grease from the skillet.
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4
Place a piece of plastic wrap over the chicken breasts and pound to an even thickness by beating with the flat side of the meat mallet.
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5
Arrange half of the bacon slices on each breast and top with 2 tablespoons of the arugula.
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6
Roll chicken up, tucking in the ends to close, and use a toothpick to secure.
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7
Place the rolled chicken in a large dish and pour the teriyaki over the chicken and sprinkle with lemon pepper.
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8
Marinate approximately 3 hours in the refrigerator or 30 minutes at room temperature, turning occasionally.
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9
Add approximately 1 tablespoon of oil (if needed) to the reserved bacon grease and heat over medium heat.
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10
Add the rolled breasts (roulades) to the oil and brown on all sides, about 5 minutes total.
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11
Transfer the roulades to a 9 x 13-inch baking dish, reserving the grease in the skillet, and bake 30 to 40 minutes or until the juices run clear when chicken is pierced with a fork.
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12
While the chicken is cooking, make the sauce by mixing the butter and flour together in a small bowl to make a paste; set aside.
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13
Add the shallots and garlic to the skillet with the reserved bacon grease and saute on low heat until shallots are translucent, about 3 minutes.
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14
Add the white wine to the skillet and increase the heat to medium.
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15
The wine will boil, loosening the browned bits that contribute to the sauces flavor.
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16
Boil until the wine reduces by half.
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17
Add the stock and bring back to a boil.
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18
Boil 10 minutes until mixture reduces slightly.
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19
Add the cream and Parmigiano-Reggiano cheese and continue to whisk.
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20
Add the flour-butter paste to the sauce and whisk.
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21
Continue whisking until sauce is thick enough to coat the back of a spoon without dripping.
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22
Season with salt and pepper and keep warm until ready to serve.
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23
When roulades are cooked through, remove toothpicks and slice diagonally.
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24
To serve, make a timbale of rice (drum-shaped uniform mound) using a 1/3 cup solid measuring cup as a scoop.
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25
Scoop rice onto a plate, smash down slightly and serve chicken over the bed of rice.
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26
Drizzle the chicken with sauce, passing additional sauce separately.
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27
Variations:
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28
Stuff the inside of the chicken with anything!
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29
(Boursin Cheese, herbed or with black pepper, or any cheese, prosciutto, or other vegetables like watercress or spinach.)
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30
If you do not have teriyaki sauce, mix 1/4 cup less sodium soy sauce with 2 tablespoons brown sugar.
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31
If desired, mushrooms may be sauteed with the shallots and garlic and the dish may be garnished with fresh, chopped chives.
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32
Since cream and sherry pair nicely, stir in 1/4 cup dry sherry into the original version above and simmer 5 minutes before serving...delicious.
