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