Best 5 Chicken Basil Prosciutto And Goat Cheese Roulade With A Lemon Recipes

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Indulge in a culinary journey that harmonizes the zest of lemon, the earthy notes of basil, the salty tang of prosciutto, and the creamy richness of goat cheese. Discover the art of preparing chicken basil prosciutto and goat cheese roulade, an exquisite dish that elevates the humble chicken breast to new heights of flavor. This recipe transforms tender chicken into a delectable roulade, enveloping it with aromatic basil, savory prosciutto, and tangy goat cheese. A burst of lemon adds a refreshing brightness, while a delicate sauce complements the roulade's complex flavors. Prepare to tantalize your taste buds with this unique and delectable dish.

Here are our top 5 tried and tested recipes!

GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE



Goat Cheese and Herb Stuffed Chicken Roulade image

Provided by Kelsey Nixon

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
4 tablespoons toasted and finely chopped marcona almonds
4 tablespoons regular breadcrumbs
1 clove garlic, grated
Kosher salt and freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons minced fresh parsley
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 lemon, zested
2 whole chickens (3 1/2 to 4 pounds)
2 tablespoons canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
  • In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
  • Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
  • Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
  • Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
  • Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
  • Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
  • Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
  • Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON



Chicken, Basil, Prosciutto and Goat Cheese Roulade With a Lemon image

This recipe is based on a recipe from Taste of Home. The flavor from the prosciutto and the goat cheese melt into the chicken. Using the pan drippings in the cream sauce adds invaluable color and flavor. My son and I always have a great time making this and a better time eating it!

Provided by sean2469

Categories     Chicken Breast

Time 1h10m

Yield 1 chicken breast, 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
4 slices prosciutto
4 ounces goat cheese
8 ounces fresh basil
1 tablespoon olive oil
3 tablespoons butter, divided
3 garlic cloves, finely diced
1/2 cup white wine
1 1/2 cups chicken stock, divided
1 cup creme fraiche
3 tablespoons lemon juice
1 tablespoon fresh tarragon, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
  • On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
  • In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
  • While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
  • Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
  • Place a small ladle full of sauce on a plate and put the chicken roll in it.
  • Serve with a rice dish (rice pilaf) and steamed vegetables.

PROSCIUTTO AND GOAT CHEESE ROULADES



Prosciutto and Goat Cheese Roulades image

Suggested wine for this appetizer - Shiraz. This recipe is from Woodbridge wines website. Delicious!

Provided by Golden Sunflower

Categories     Cheese

Time 10m

Yield 24 pieces, 8 serving(s)

Number Of Ingredients 7

8 ounces goat cheese, mild
2 tablespoons fresh parsley, minced
1 small garlic clove, minced
12 slices prosciutto, thinly sliced, then halved to form 24 strips, each about 3 inches in length
1 tablespoon olive oil
1 tablespoon fresh lemon juice
ground black pepper

Steps:

  • Mix goat cheese, parsley and garlic together in a bowl until well blended. Place about 2 teaspoons of the mixture on each prosciutto slice. Fold the sides of each slice over cheese then fold one end over, forming a roll. Arrange the rolls on a plate and sprinkle with olive oil, lemon juice and pepper to taste. Serve at room temperature. Enjoy!

Nutrition Facts : Calories 119.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 22.4, Sodium 146.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 6.2

Tips:

  • Choose high-quality ingredients for the best flavor. Fresh basil, flavorful prosciutto, and creamy goat cheese will make a big difference in the final dish.
  • Don't overcook the chicken. Chicken breasts are best when cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking will make them dry and tough.
  • Let the roulade rest for a few minutes before slicing. This will help the juices redistribute and make the roulade easier to slice.
  • Serve the roulade with a simple lemon sauce. This will help to brighten up the flavors and add a touch of acidity.

Conclusion:

Chicken basil prosciutto and goat cheese roulade with a lemon sauce is a delicious and elegant dish that is perfect for a special occasion. It is made with simple ingredients and can be prepared in advance, making it a great option for busy weeknights. Serve the roulade with a side of roasted vegetables or a fresh salad for a complete meal.

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