Clubhouse Chicken Rolls

Serves 6

Ingredients:

3 boneless skinless chicken breast halves

3 teaspoons rice flour

9 rashers of bacon

3 slices of ham (1/8” thick)

1 cup spinach leaves

4 tablespoons olive oil

Hollandaise Sauce (see previous post for recipe)

Butterfly each chicken breast from small to large side. Place chicken between two plastic sheets and pound until 1/8” thick. Sprinkle one side of chicken butterflies with rice flour.
Place a slice of ham on each chicken butterfly then a layer of spinach. Tightly roll up your chicken breast and wrap each on with bacon. Rub with olive oil over the chicken breasts and season with salt and fresh ground pepper. Place a large skillet on your stove-top over medium-high heat. Place your chicken breasts on the skillet and sear on all sides until golden. Add some more oil if needed.
Remove the chicken breasts from your skillet and transfer to a baking tray. Place a meat thermometer into the centre of the breast and place in your pre-heated 375°F oven. Roast your chicken breasts for about 30 minutes or until the thermometer reads 180°F or until the juices run clear. Take your chicken breasts out , reserve/keep warm (allow to rest at least for 5 minutes before slicing).

Prepare Hollandaise Sauce according to recipe in below.
Arrange chicken on plates and serve with Hollandaise sauce.

Whole Egg Blender Hollandaise

Yields: 1 cup

1/2 cup butter

2 large eggs


2 tablespoons lemon juice

1 tablespoon prepared mustard

1/2 teaspoon salt

1 pinch cayenne

Melt butter in measuring cup in microwave.

Place remaining ingredients in blender container.

Cover container, start blender on low speed, then remove cover while still running and add melted butter in a slow drizzle.

Note: for a richer sauce use 3 egg yolks instead of whole eggs.