Recipe detail

Poultry Chicken roulade with herbs and bacon

26. 7. 2022

Author: Vlastimil Jaša

Company: Retigo

Food category: Poultry

Cuisine: Czech

Program steps

  • Preheating:
  • 99 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 82 °C
ventilator icon 80 %
ventilator icon 

Odbalte potravinářskou folii

2
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
boneless chicken 1800 g
sprig of parsley 7 g
thyme 6 g
garlic 12 g
lemon 1 pcs
olive oil 25 ml
english bacon 200 g
salt 2 g
butter 100 g
ground black pepper, ground 1 g
rosemary 6 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 417.6 kJ
Carbohydrate 4.5 g
Fat 32.6 g
Protein 25.8 g
Water 0 g

Directions

Wash the boneless chicken, dry it and season it with salt and pepper on both sides.
Put the parsley sprigs, dried rosemary, dried thyme, 3 spoons of olive oil, softened butter, juice and lemon zest into a tall mixing bowl. Mix everything with a stick blender. The resulting mixture should have the consistency of a paste.

Place the chicken skin side down on the work surface. Lightly cut the breast with a knife so that a single sheet is formed and lightly pound it with a meat mallet to a thickness of approx. 1.5 cm.
Coat the chicken plate with the prepared herb paste and place the bacon slices. Then we roll the sheet into the shape of a roll and wrap it in food foil.

In the first step, we pre-cook the roulade and then finish baking without the foil in the second step for color.

Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel perforated

GN container Stainless steel perforated