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Chicken Prosciutto Roulade

  • Author: The Kitchen Whisperer

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Ingredients

  • 4 skinless boneless chicken breasts
  • 48 slices of Prosciutto (will depend on how large your chicken breasts are when flattened)
  • 4 heaping Tbl Pesto
  • 3/4 cup Gruyere, shredded (more if desired)
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Place each chicken breast half between 2 sheets of plastic wrap.
  2. With smooth side of a meat mallet pound each breast to 1/8-inch thickness.
  3. Sprinkle the salt and pepper evenly over the breasts.
  4. Line each breast with 1-2 slices of Prosciutto; you want almost the entire surface covered.
  5. Spread 1 heaping Tbl of pesto over top of the prosciutto.
  6. Divide the cheese up evenly amongst the breasts; use more if desired.
  7. Starting at the edge closest to you, roll up the breast tightly, tucking the ends in as you roll.
  8. Wrap each roll tightly in plastic wrap and place in the refrigerator for 30 minutes.
  9. minutes prior to taking the roulades out, preheat the oven to 425F.
  10. Line a baking sheet with a cooling rack.
  11. Spray the rack lightly.
  12. Remove the roulades from the fridge and unwrap gently.
  13. Place each roulade, seam-side down on the rack. If the chicken will not stay tightly wrapped, secure with toothpicks.
  14. Mist each roulade with Olive oil.
  15. Bake for 15 minutes. Test with a thermometer as you want the chicken to be at 165F.
  16. Turn on the broiler and broil for 2 minutes.

Notes

If you don’t like pesto, you could easily use fresh spinach leaves, or you could put in a spinach & artichoke spread.

For you bacon lovers, when you roll up the chicken, wrap a strip of bacon tightly around it and wrap in plastic wrap. When you unwrap if the bacon comes off, secure with a few toothpicks. Bake for ~16-20 minutes.

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