Chicken Roulaude With Bacon & Sundried Tomato In White Wine - cooking recipe

Ingredients

2 chicken breasts
4 tablespoons dried bacon bits
4 tablespoons sundried tomato tapenade
1/4 cup white wine
2 tablespoons dried blueberries
salt and pepper

Preparation

Butterfly the chicken breast by slicing a incision and laying it flat.
Place bacon bits and sundried tomato tapenade over surface and gently roll it up. Tie with cooking string.
Pan sear the roulade until its surface appeared to be cooked.
Add white wine and dried berries to pot. And simmer over low fire. Turning the roulade every 5 min until cooked.
Serve hot with potatoes or side salad for a simple gourmet meal!