1- 12oz Chicken Breast, pounded to 1/2" thickness
6 Bacon Strips
Caul Fat (about 12" in diameter)
Handful of Fresh Baby Spinach, chopped
3 Asparagus Spears, thinly sliced
1 T. Thinly Sliced Fresh Basil
1 oz Goat Cheese (optional)
Black Pepper, to taste
- Slice one piece of bacon, into 1/2" slices and add to a heated saute pan. Cook bacon until fat is rendered and bacon is crispy. Add spinach and asparagus and toss to coat. Cook until spinach is slightly wilted, about 1 minute. Set aside and let cool.
- Lay a large piece of caul fat out on a flat, parchment paper-lined work surface. Lay 4 bacon slices in the middle, slightly overlapping, and one bacon slice perpendicularly (to cover ends of chicken breast). Arrange the chicken breast on top. Lay the spinach mixture, goat cheese (if using), and basil on the chicken, season with pepper, and roll it up, creating a neat even log. Wrap the bacon around each end, then fold the bacon that's underneath around the chicken. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Wrap in plastic wrap and refrigerate for an hour, or up to overnight.*
- Preheat oven to 400F
- Heat an oven-proof saute pan over medium-high heat. Add olive oil to heated pan and transfer chicken breast to the pan. Cook on all sides (including the ends) to brown the bacon, about 15 minutes total, and then transfer the pan to the preheated oven. Cook chicken for 40 more minutes, turning the chicken every 10 minutes to cook evenly on all sides.
- Remove from oven, transfer to a plate, and cover with foil to rest.
- If you're making broccoli or another veggie, toss to coat in the bacon fat (left in the pan) and return to oven, while the chicken rests (5-7 minutes).
- Remove the twine, slice, and serve.
*This step isn't necessary, but will help the roll to stay tightly wrapped.
|I forgot to add the fifth bacon slice until after I took this picture...whoops.|
|I was going to cook the broccoli with the chicken, but it started to cook too fast.|