Blue cheese

Chicken Roulade with Blue Cheese, Curried Onion, and Cracklings

Ingredients:
Two boneless chicken breasts, skin removed and saved.
Crumbled blue cheese
One medium Vidalia onion
Madras curry blend (mine is from Williams Sonoma)
Olive oil

To prepare:
Preheat oven to 425
1. Cover boneless, skinless chicken breasts with Saran wrap and pound flat with a mallet.
2. Brush with oil and season with salt and pepper.
3. Dice medium Vidalia onion. Saute in olive oil until soft. Season with madras curry blend.
4. Spread one or two tablespoons of crumbled blue cheese along the narrow end of each chicken breast (depending on size). Cover with equal amount of curried onion. (Reserve a tablespoon of onion.) Roll up and tie in three places (or use toothpicks, as I did when I realized I was out of string).
5. Brown roulades in olive oil in pan on medium heat, two or three minutes per side (remember to brown edges).
6. Place chicken in roasting pan and set on middle rack in oven for ten minutes.
7. Wipe out pan and add a touch more olive oil. Place reserved chicken skin flat in pan and top with a bacon press. Cook on medium heat until brown and crisp like bacon, turning occasionally, about eight minutes. Drain on paper towel.
8. Remove chicken from oven and let rest five minutes.
9. After chicken rests, cut string or remove toothpicks. Slice each roulade into four pieces, about one to one-and-a-half inches each.
10. Cut crisped skin (cracklings) into squares.
11. Plate by placing a slice or two of crisp chicken skin on each plate. Top with three slices of chicken roulade. Garnish with reserved curried onion.
Enjoy!