Gruyere, Bacon and Chicken Roulades with White Wine Mustard Sauce

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  Here’s a fancy dish that is really easy. I know it looks like a lot of ingredients and steps, but if you start with the individually frozen chicken breast portions and use the microwave-ready bacon, it goes really quickly. Of course, you could pound out fresh chicken breasts and cook regular bacon up-completely up to you. 
  
  
  Ingredients (serves 4):
  Chicken:
  4 skinless, boneless chicken breast portions, thawed and pounded thin (tip: use the largest ones in the package-they will be easier to roll)
  Salt and Pepper
  2 Tablespoons stone ground mustard
  ½ cup baby spinach leaves (oh, about 15 or 20 leaves)
  4 sticks of aged gruyere cheese, each about the size of a small finger
  4 slices microwave-ready bacon, microwaved until crisp (about 25 seconds) and broken in half
  
  
  Breading:
  1 cup flour mixed
  1 teaspoon salt
  ½ teaspoon pepper
  1 egg
  ½ cup milk
  1 ½ cups panko bread crumbs
  
  
  ¼ cup canola oil
  
  
  Sauce:
  1 Tablespoon diced shallot (about 1 big clove)
  1/2 cup chicken broth
  1/4 cup dry white wine 
  2 teaspoons stone ground mustard
  1 teaspoon white wine vinegar
  2 tablespoons butter 
  
  
  Directions:
  Preheat oven to 350 degrees F. Ready a baking sheet by lining with foil or parchment and coating with vegetable spray.
  
  
  Salt and pepper both sides of the chicken breasts. Spread the mustard evenly on one side of each chicken breast. Lay 4-5 spinach leaves on top of the mustard. Place one piece of cheese and one piece of bacon (two halves) on the lower end of each chicken breast, making sure that there is about ½ inch border of chicken on the sides. Roll up by folding the lowest portion of chicken (with the cheese and bacon up once, fold in the sides and then keep rolling up (think burrito style rolling). Secure with toothpicks, trying your best to keep all the cheese inside the roll.
  
  
  Get out three shallow bowls. In the first, mix the flour with the salt and pepper. In the second, use a fork to mix the egg and milk. Pour the panko into the third bowl. Feel free to add salt and pepper to both the egg wash and the panko as well, if you wish.
  
  
  Heat the oil in a large skillet over medium. Roll each chicken breast first in the flour, then the egg wash and then in the panko. Cook in the oil until golden brown on each side. Remove to your baking sheet and cook in the oven for 10-12 minutes (check one by cutting just into the chicken of one roll-there should be no pink). When done, remove from the oven and set aside for about 5 minutes.
  
  
  While the chicken is cooking make the sauce by adding the shallots to  the skillet you used to cook the chicken (still on medium heat). Add the white wine, broth, mustard and vinegar, stirring to mix together. Bring to a boil and reduce to medium low. Cook until reduced by half (about 5 minutes) and then turn off the heat. Swirl the butter into the sauce just to melt.
  
  
  Remove the toothpicks from the chicken. Put a spoonful of sauce on each plate and then place the chicken on top. Spoon any extra sauce right over the top.
  
  
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