This meal was a lot of fun and also featured one dish that always seems to test my stress level. Taking from a very traditional Tuscan dish, the main part of the meal was a chicken breast, stuffed with rosemary, sage, and garlic. This is usually made with turkey, tied then roasted. I took it a step further. I wrapped it in bacon, then tied it. Roasted it in a little white wine. Now, where this dish usually gets me is internal temp and bacon crispiness. So, when the chicken was almost cooked, I took them out and then pan fried to crisp up the bacon. Worked like a charm! With the time I had while this was roasting, I decided to make a sauce. I took a healthy portion of the already amazing pan drippings and added it to a sauce pan. Added a couple pads of butter, some sherry, sage, and dijon mustard. This gravy turned out as a perfect compliment to the chicken breast.
Finely chop garlic, rosemary, and sage and combine together in a bowl. Take chicken breast and lightly stuff a pinch of the herb mixture in the center, then roll. Wrap this roll up with bacon to cover, then tie off with butcher twine. Roast in the oven at 350* for 30-35 min. I also like to add about a cup of white wine to the pan to keep moisture and add a flavor base.
