Traditional dinner and chicken roulades...

I've missed this kind of food... As I had lots of Silesian dumplings (recipe published on the 4th May 09) I thought I'll just make a dinner from my childhood. It's what we call traditional, Silesian, Sunday dinner. I had to adjust my version a little though. The roulades should be from beef not chicken and you should make the sauce yourself - from the meat juice which remains after cooking the roulades. It was a real 'time machine', almost like home. Hope you will make it someday and try it for yourself :) It's not difficult but it's a little time consuming. Roulades like that can be a great idea for a party dinner (of course if you don't have to many guests) and you just need a good sauce and some salad to accompany them.

How to make it...
- 2 chicken breasts
- 4 bacon rashes
- 1 pickled cucumber (cut lenghtway)
- 1/2 red onion (cut lenghtway)
- 1 clove of garlic
- Dijon mustard
- salt, pepper
- oil for frying
- 1 small jar of ready pickled red cabbage
- Silesian dumpling
- roast sauce ( I had a brown, mushroom sauce)

Use meat tenderiser and flatten the chicken breasts. Spread a thin layer of Dijon mustard over the chicken, put thinly sliced garlic and 1 bacon rash on each breast. On one end of each breast put few bits of onion and cucumber. Roll the chicken tightly. Wrap each breast into slice of bacon. Take a theread or thin string and 'tie' the roulades - or they will disintegrade when frying. Fry for about 25 min. - don't forget to get rid of the string before serving! ;) Cook the dumplings and make the sauce as per instructions (or make your own). On the plate arrange dumplings, roulade and red cabbage. Pour the sauce over the meat and Silesian dumplings. Serve immediately.
Bon app├ętit!