12 December 2012,23:49 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.
  • Beat the butter and pesto in a bowl, and then spread the mixture inside the cavities in the chicken breasts, dividing it equally between them.
  • Close the chicken tightly around the pesto mixture. Stretch the bacon rashers with the flat of a large knife blade, and then wrap 2 bacon rashers tightly around each chicken breast, overlapping them so that the chicken is completely enclosed in the bacon. Secure with wooden cocktail sticks.
  • Heat the oil in a large saute pan, add the chicken breasts in a single layer and saute over a moderate heat for 3 minutes on each side or until the bacon colours.
  • Add the wine and stock and bring to the boil, spooning liquid over the chicken constantly.
  • Cover and simmer gently for about 15 minutes until the chicken is tender when pierced with a fork.
  • Remove the roulades from the pan with a slotted spoon, cover and keep warm.
  • Add the creme fraiche to the pan and boil, stirring, until the liquid has thickened and reduced to a syrupy glaze.
  • Season to taste. Serve hot, with the sauce poured over and around the roulades.
  • Garnish with cherry tomatoes and basil leaves. 


  • 8 large boneless, skinless chicken breasts
  • 100 grams butter
  • 6 tablespoons red pesto
  • 20 rindless rashers of back bacon
  • 4 tablespoons Cooking oil
  • 200 ml red wine
  • 200 ml hot Chicken Stock 
  • 6 tablespoons creme fraiche
  • Salt and pepper

To Garnish

  • Cherry tomatoes 
  • Fresh basil leaves

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