Description
This Chicken Roulade recipe features boneless, skinless chicken breasts filled with marinated sun-dried tomatoes, fresh basil, provolone cheese, and prosciutto, rolled tightly and pan-seared to juicy perfection. A sophisticated yet approachable dish ideal for a flavorful dinner that impresses.
Ingredients
Scale
Chicken and Fillings
- 4 boneless, skinless chicken breasts (6 to 8 ounces each)
- 6 tablespoons marinated sun-dried tomatoes, finely chopped
- 4 to 6 thin slices Prosciutto
- 2 to 4 thin slices Provolone cheese
- 1 bunch fresh basil, washed and dried
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Cooking
- Olive oil for pan
Instructions
- Prep the chicken: Trim any excess fat off the chicken breasts and place them on a large plate.
- Pound the chicken: Lay two chicken breasts smooth side up on a piece of plastic wrap. Cover with another piece of plastic wrap and pound evenly to about ¼ to ½-inch thickness using a meat mallet or bottom of a sauté pan. Repeat with remaining chicken breasts.
- Add the fillings: Flip the chicken so the rough side is up, season with salt and pepper. Spread approximately 2 tablespoons of sun-dried tomatoes evenly, then layer basil leaves covering all but the top couple inches. Halve the provolone slices, lay on top of basil, leaving the top inches clear. Place prosciutto slices on top.
- Roll the chicken: Starting at the end closest to you, roll the chicken tightly away from you. Wrap each roll tightly in plastic wrap, twisting the ends. Refrigerate for at least 1 hour to set the shape.
- Cook: Heat olive oil in a large nonstick skillet over high heat. Unwrap chicken rolls and place seam side up in hot pan; you should hear a sizzle. Use tongs to press rolls together if they open. Flip after about a minute to brown tops briefly. Then turn seam side down, reduce heat to low, cover skillet, and cook for about 15 minutes until cooked through.
- Cool, slice, and serve: Allow chicken roulades to rest for 5 minutes before slicing. Serve warm for an elegant presentation.
Notes
- Nutritional information is an estimate and may vary.
- Pounding the chicken evenly ensures uniform cooking and easy rolling.
- Refrigerating the rolls helps maintain their shape during cooking.
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 roulade (approx. 6 to 8 oz chicken breast with fillings)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 95 mg
