Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe

If you’re looking to impress your family or guests with a dish that’s both elegant and bursting with flavor, this Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe is an absolute game-changer. I remember the first time I made this, I was amazed at how such simple ingredients could come together to create something so rich and satisfying. Trust me, once you try it, this roulade will become a staple in your weeknight and special occasion menus alike.

this Recipe

Ingredients You’ll Need

Each ingredient plays a key role in building that perfect flavor and texture balance. When shopping, look out for fresh basil and high-quality sun-dried tomatoes packed in oil—they make a huge difference here.

• Chicken breasts: Choose boneless, skinless, and ideally even-sized breasts for easy pounding and rolling.
• Marinated sun-dried tomatoes: Opt for the marinated variety packed in olive oil for more flavor and tenderness.
• Prosciutto slices: Thinly sliced for a subtle saltiness that complements the creamy cheese.
• Provolone cheese: Look for thin slices or slice thicker blocks yourself for melting that creamy layer.
• Fresh basil: Washed and thoroughly dried so the roulade rolls up nicely without slipping apart.
• Kosher salt and freshly ground black pepper: Just enough seasoning to elevate all the flavors.
• Olive oil: For the pan—use a good quality extra virgin olive oil for the best sear and aroma.

Variations

I love experimenting with this recipe because it’s so versatile. You can easily swap out ingredients to match what you have on hand or cater to different tastes—feel free to make it your own!

• Vegetarian version: Replace the chicken breasts with large portobello mushroom caps and skip the prosciutto for a hearty meatless roulade.
• Cheese swap: Try mozzarella or fontina for a different creamy texture that melts beautifully.
• Spice it up: Add crushed red pepper flakes or a sprinkle of smoked paprika to the filling for a little kick that I personally enjoy on chilly evenings.
• Herb mix: Mix in some fresh thyme or oregano with the basil to add depth and a slightly earthy aroma.

How to Make Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe

Step 1: Prep and Pound the Chicken for Even Thickness

Start by trimming any excess fat off your chicken breasts—this helps them lay flat when you pound them. I like to lay two breasts between layers of plastic wrap and pound with the smooth side of my meat mallet until they’re about ¼ to ½ inch thick. This not only tenderizes the meat but also makes rolling up the fillings so much easier. If you don’t have a mallet, the bottom of a heavy sauté pan works in a pinch. Just be patient and gentle to avoid tears.

Step 2: Layer the Flavorful Filling

Flip the chicken so the rough side is facing up and season with salt and pepper. Spread about 2 tablespoons of the sun-dried tomatoes evenly across each piece. Next, press fresh basil leaves on top, covering all but the top couple of inches—this little gap makes rolling less messy. Then place the provolone cheese slices on the basil, followed by the prosciutto slices. The layering creates this wonderful medley of textures and tastes in every bite.

Step 3: Roll it Up Tight

Starting from the end closest to you, carefully roll the chicken away from you, squeezing gently to keep everything snug inside. Then wrap each roll in plastic wrap tightly, twisting the ends like a candy wrapper or a tootsie roll. Pop these into the fridge for at least an hour. This chilling step is key—it helps the roulades hold their shape during cooking.

Step 4: Sear and Finish Cooking

Heat a good glug of olive oil in a non-stick skillet over high heat until almost smoking. Unwrap the roulades and add them seam side up—you want to hear that delightful sizzle. This seals in the juices. Press them gently with tongs if they start to unroll. After about a minute, flip them so the seam is down, turn the heat to low, cover the pan, and let them cook gently for about 15 minutes or until cooked through. This slow finish ensures tender, juicy chicken.

Step 5: Rest, Slice, and Serve

Once cooked, let the roulades rest for about 5 minutes—this little pause keeps all the juices inside when you slice. Cutting into neat rounds reveals the stunning spiral of basil, cheese, tomatoes, and prosciutto—a feast both for the eyes and the palate!

How to Serve Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe

Garnishes

I love sprinkling a bit of freshly grated Parmesan and some extra torn basil leaves right on top—adds freshness and a lovely visual pop. A light drizzle of balsamic glaze is also a beautiful touch that balances the creaminess perfectly.

Side Dishes

This recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, roasted garlic mashed potatoes, or even a simple side of sautéed green beans. My family goes crazy for pairing it with buttery herb couscous—so simple but so good!

Creative Ways to Present

For a special dinner party, I slice the roulades into perfect rounds and fan them out on a beautiful platter surrounded by colorful roasted veggies. Adding edible flowers or microgreens makes the dish look super fancy without extra effort—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap any leftover roulades tightly in plastic wrap or place them in an airtight container and store in the fridge. I’ve found they stay juicy and flavorful for up to 3 days—great for a quick lunch or easy dinner reheats.

Freezing

I’ve frozen these roulades before wrapping them tightly in plastic wrap and then foil to prevent freezer burn. When ready to cook, thaw overnight in the fridge and proceed with cooking steps. It’s a lifesaver when you want to prep meals in advance!

Reheating

To reheat, gently warm the roulade slices in a skillet over low heat with a lid on, or use the oven at 325°F (160°C) wrapped in foil until warmed through. This keeps the cheese melty and the chicken tender without drying out.

FAQs

Final Thoughts

This Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe is truly one of those dishes that somehow feels fancy but is totally manageable in any home kitchen. I love it because it combines fresh herbs and savory ingredients in a way that’s just irresistible. If you’re ready to wow your dinner guests or treat your family to something special, give this one a go—I promise you’ll be adding it to your regular rotation in no time!

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