Chicken Roulades With Bacon and Dates

I like making roulades (chicken, turkey, beef) and I like to play with the combination of the sweet and the savoury.

The Arabs showed us how to use this combination when they came to the Iberian al-Andaluz all that time ago. 

 

 

Allow two roulades per person.

Chicken breast, thinly cut as if for esalopes

bacon, 1 rasher per roulade

dates, 1 date per roulade

salt and pepper

cream

Heat oven to 200º C.

 

Lay the chicken breasts out on a large board and salt and pepper them. Lay a rasher of bacon on each and placing a date on each, roll them up and either tie them with cotton or hold them together with toothpicks. Put some oil in a roasting tin and  place the roulades in it side by side. Cover with foil. Cook for approx one hour. Check to see that the chicken is cooked through and then pour over the cream and return to the oven for 5 minutes without the foil.

 

If there are any left over they are delicious eaten cold the next day.

Honey Curry Chicken

Creative cooking at its most fun, this time with chicken breast: 

75 g butter

175 g clear honey

one and a half teaspoons curry powder

6 tablespoons mustard

salt and pepper

4 chicken  breasts

Heat oven to 220º C

Mix all the ingredients together. Arrange chicken pieces in a roasting tin and pour over the honey mixture. Coat the  meat and roast in the oven for about 1 hour or until cooked.

Serve with rice or potatoes and veg.