Instructions:

Cook the bacon over medium heat in an thick-bottomed skillet (ovenproof) , until lightly browned but not crisp. Remove cooked bacon to a paper towel-lined plate.

Lower the heat, add shallots to the pan with the rendered bacon fat. Cook over low heat until softened. Remove cooked shallots to a bowl, leaving the remaining fat in the pan.

Place the chicken breasts between two sheets of plastic wrap and use a mallet or rolling pin to pound the chicken breasts thin, to get an even thickness of about 0.5cm or less.

Sprinkle the chicken breasts with lemon pepper and salt. Place 2 to 3 bacon slices in the middle of each chicken breast, lengthwise. Sprinkle with shallots and grated Parmesan.

Tighten the roll with the help of the plastic wrap, and tuck in the ends to hold in the filling. Remove the plastic wrap. Use toothpicks/string to hold the edges of the chicken roulade together.

Preheat oven to 150°C. Add the olive oil to the fat in the skillet and heat on medium-high. When the pan is hot, add the chicken roulades to the pan and brown on all sides.

Place the skillet into the oven and cook for about 20 minuts until the roulades are cooked through.

Remove the roulades from the oven and place them on a plate, tent with aluminum foil to keep warm.

Make the Sauce:

Pour off any excess fat from the pan. Pour wine into the hot skillet to deglaze the pan. Heat on medium-high heat and use a spatula to scrape up any browned bits. Boil the wine down until it has reduced to just a tablespoon. Reduce the heat to medium-low. Add the garlic to the pan and swirl in the butter. Cook for a minute, then add the flour and cook, stirring, for a minute more. Add the broth and the cream to the roux and whisk. Simmer, whisking, for two minutes. Pour the sauce through a sieve into a saucepan and keep warm on the stove.

Remove the toothpicks/string that have been holding the roulades together. To serve, place some vegetables and sauce on each plate and top with roulade.