This dish is one of Margaret Duckhorn's favorite holiday recipes.

Yield: 4 servings
Prep: 15 minutes | Cook: 30 minutes
Total Time: 45 minutes

Ingredients

• 4 chicken breasts
• ⅓ cup shallot - minced
• 3 garlic cloves - minced
• ⅓ cup pistachios - chopped
• ½ cup ham - small dice
• 1 tbsp tarragon - chopped
• ⅛ tsp freshly grated nutmeg
• 1 tbsp Cognac (optional)
• 12 slices bacon
• Olive oil
• Salt and freshly ground pepper

Preparation

Preheat oven to 400 degrees.

1. Put chicken breast between 2 pieces of parchment and lightly pound with a rolling pin, you want it to be roughly a ½ inch thick. Continue with each breast. Salt and pepper both sides of chicken, set aside while making filling.
2. Prepare all ingredients.Place 2 tablespoons olive oil in a medium skillet over medium heat, add shallots and garlic saute’ for 3 minutes then add pistachios and ham and a pinch of salt and pepper. Add Cognac if using. Remove from heat and add freshly ground nutmeg and tarragon. Taste and adjust seasoning if necessary, let cool.
3. Remove from heat and add freshly ground nutmeg and tarragon. Taste and adjust seasoning if necessary, let cool.

1. Now place 3 pieces of bacon side by side on a piece of parchment, place chicken on bacon, spoon 2-3 tablespoons of stuffing mixture on chicken, roll up and place a toothpick in the end to hold the bacon and chicken together. Do the same with the other 3 remaining chicken breasts.
2. Place on a parchment lined baking sheet and bake for about 15-20 minutes depending on how big your chicken roll is. Check the internal temperature with a thermometer - should be 160. Let rest for 5 minutes then serve.

Tip: Should be served with Fig and Cranberry Chutney

Get the suggested pairing wines here.