- 8 slices bacon
- 4 boneless skinless chicken breast halves
- Essence 
- 1 large avocado, peeled, seeded, and cut into 12 even vertical slices
- 1/4 cup drained and chopped sun-dried tomatoes
- 4 ounces goat cheese, crumbled
- 1 teaspoon freshly ground black pepper
- 2 teaspoons vegetable oil
- 1/2 cup Chardonnay wine
- 3 tablespoons minced shallots
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Fried Shoestring Potatoes
- Preheat the oven to 325 degrees F.
- In a large skillet, cook the bacon over medium-high heat until golden and not quite crisp, about 4 minutes. Drain on paper towels.
- Place each chicken breast half between 2 sheets of plastic wrap. With a meat mallet, pound the chicken to about 1/8-inch thickness. Discard the top piece of plastic and season the chicken breasts with Essence. Lay 2 slices of bacon lengthwise along the middle of each breast. Top with 3 slices of avocado, 1 tablespoon of chopped sun-dried tomato, and 1-ounce of crumbled cheese. Sprinkle the filling with 1/4 teaspoon of the black pepper. Using the plastic wrap, tightly roll the upper edge of chicken up and over the filling to completely enclose. Secure with 2 wooden toothpicks.
- In a large, ovenproof skillet, heat the oil over medium-high heat. Add the chicken roulades and sear on all sides, 2 to 3 minutes. Place the skillet in the oven and roast until cooked through, 15 to 20 minutes.
- Meanwhile, to make the sauce, combine the Chardonnay and shallots in a medium saucepan over medium-high heat. Bring to a boil and cook until the wine is reduced to 1 tablespoon, about 3 minutes. Reduce the heat to medium, add the mustard and swirl to blend. Add the cream and simmer until thickened and reduced enough to coat the back of a spoon, 2 to 3 minutes. Add the parsley, stir to blend, and remove from the heat. Season to taste with salt and pepper. Cover to keep warm until ready to serve.
- Remove the chicken from the oven and discard the toothpicks. Cut each roulade into 4 equal slices. Divide the sauce among 4 plates and arrange the roulade slices on top. Garnish with fried shoestring or waffle cut potatoes. Pair with: St. Francis Chardonnay