You've heard of writer's block, right? From time to time I get cooker's block. Does this ever happen to you? You don't know what to make for dinner, nothing appeals to you; you get desperate and look at all of the amazing pictures on Pinterest, but you're just not that ambitious tonight. You don't feel like going out, so you open the freezer or the pantry and just stare and then like a big brick hitting you in the head BAM!!!!
Your world is right side up again and you've been reborn! Seriously it was Wednesday and sometimes Wednesday just, you know, suck...because it isn't Friday. So a glass of wine later we had us some Beaucoups Chicken baby!
4 -6 chicken breast cutlets
1 cup crumbled goat cheese
2 green onions sliced
1/4 chopped pecans
4 - 6 slices of smokey bacon
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of chicken stock
1/2 cup half-n-half
2 tablespoons Creole mustard or your choice of brown grainy mustard
12-14 wooden toothpicks
My chicken cutlets or "chicken breast halves" needed to be a little thinner, so I placed them between two sheets of wax paper and whacked them with a small skillet to thin them out (and as it turned out, I was able to channel any aggressive behavior I may have or have not been repressing). Liberally season the cutlets with salt and pepper. Then evenly distribute the chopped pecans, crumbled goat cheese and sliced green onions among the cutlets.
Roll the chicken cutlets from the small end, then wrap a piece of bacon around the chicken roll and secure it with as many toothpicks as you feel necessary. I used two on each cutlet and three on one that was a little larger than the rest. Season the outside of the cutlets with salt and pepper.
Pre-heat oven to 375 degrees F.
Heat a skillet, cast iron if you have it, over medium heat. Add 2 tablespoons of extra virgin olive oil, brown the cutlets on each side, approximately 6 to 8 minutes.
Once the rolled cutlets are browned, place them on a foil-lined baking sheet, sprayed with non-stick cooking spray. Place the chicken in the oven and finish cooking 10 to 15 minutes.
Don't they look amazing? Wait, we're not done yet! While the chicken is finishing up in the oven, return the skillet to the stove and melt the butter. Once the butter is melted, whisk in the flour and cook,stirring continuously for 5 minutes, then whisk in the stock about 1/4 cup at a time. Then whisk in the half-n-half and the Creole mustard. Once thoroughly combined, season with salt to taste and reduce heat to low.
Ladle the mustard sauce over the cutlet and serve with your favorite sides.
Smile, savor and know your a little closer to Friday! Enjoy!