1/8th tsp Chili Powder(or to taste, if you don’t like Heat)
Combine Strawberry Vinaigrette and Balsamic Vinaigrette in a small saucepan over Medium High Heat. Bring to a Boil. Reduce to Low; Simmer 25 – 30 minutes, or until sauce is reduced by about half, stirring occasionally. Remove from heat and set aside.
While Sauce is Reducing; Caramelize Onions in 1 TB Bacon Fat over Low Heat, stirring occasionally for 25 – 30 minutes. Remove from heat, with a slotted spoon, and allow to cool on a small plate.
While your stove is busy with the Reduction and Caramelizing. Butterfly and Pound out the Chicken:
*Using a sharp knife (I recommend at Slicing Knife), press your hand on top of the Chicken Breast, using a sweeping motion, towards you, cut into the middle of the Breast, until almost all the way through. (Like you are about to create two equal sized chicken breasts). Open the Breast and lie flat. Between two pieces of plastic wrap, using a Mallet, Pound out Chicken to equal thinness. Try to get as thin as possible without tearing the Chicken Breast.
In a Medium sized Mixing Bowl Combine Filling Ingredients: Bacon, Caramelized Onions, Gorgonzola, Garlic Powder, Chili Powder, and Thyme. Season with Salt and Pepper to Taste.
Divide the Filling Mixture between both Chicken Breasts, placing mixture at the end of the Breast, then Roll Up tightly in the Plastic Wrap
Place in the Fridge for 30 Minutes *this is optional, but recommended to help keep the chicken from unrolling on you. Alternatively you can use a toothpick to secure the chicken roulade and skip the refrigeration.
Preheat oven to 350 degrees F.
Place a Sauté Pan over Medium High Heat. Add remaining 1 ½ TB Bacon Fat to pan.
Season Chicken Roulades on all sides with Salt and Pepper. Add to Sauté pan, Seam side Down, and Brown on all sides, about 8 minutes total, using tongs to roll the chicken about every 2 minutes to create a nice Sear.
Transfer the Pan to the Oven and continue to cook until done throughout (internal temperature of 165 Degrees F), about 6-7 minutes.
Remove **With Oven Mitts* the Sauté Pan from the oven. Transfer Chicken Roulades to a clean work surface and allow to rest for a few minutes so juices can redistribute.
Slice into 1’’ rounds, leave whole, cut in half… whatever floats your boat… and drizzle with Strawberry Balsamic Reduction Sauce.