Culinary Insitute of New Orleans

Irish Chicken Bundles
Serves 4 (8 ounce portions)

4 Chicken Breasts (boneless, skinless)
8 slices Bacon
2 or 3 Fresh Sage Leaves (torn)
Lemon Zest (minced)
6 oz. Casbel Blue Cheese (Irish Blue)
2 tbsp. Butter
Glass of White Wine, Vermouth or Chicken Stock
3 tbsp. Whipping Cream
1/8 tsp. Salt
1/8 tsp. Black pepper (ground)

To Garnish:
Lemon Wedges
Fresh Sage Leaves

Place a chicken breast flat on a board and with a sharp knife slice in half horizontally. Cover each piece with plastic wrap and beat gently with a rolling pin until slightly larger. Cut each slice of bacon in half and lay 2 pieces of bacon side by side on the board, stretch the pieces out by stroking with the blade of a large knife. Put a tiny piece of sage on top and cover with a piece of chicken. Season the chicken well and add some lemon zest. Cut the cheese into 8 fingers and place one on the piece of chicken. Roll up the bacon and chicken and secure with wooden toothpicks or thread. Continue rolling the rest of the bacon and chicken until you have 8 bundles.

In a heavy pan, brown the bundles in the butter, turning frequently for about 10 minutes until the chicken appears cooked and the cheese is beginning to melt. Transfer the bundles to a hot dish and remove the toothpicks. Add wine, vermouth or stock to the pan, deglaze, reduce by 25%. Add the cream and simmer 2 to 3 minutes. Taste and adjsut the seasoning. Pour a little sauce onto each plate and arrange the bundles on top.

Garnish with lemon wedges and a few sage leaves. Serve with crisp salad or a green vegetable.