CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON
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
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.
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Taha Adel
[email protected]I can't wait to try this recipe!
Mohan Bahadur khatri
[email protected]This recipe is a keeper! I'll definitely be making it again.
Onwughara Francisca
[email protected]I'm not a fan of roulades, but this one changed my mind. It was so delicious and easy to make.
Obverse Singularity
[email protected]This roulade is a great way to use up leftover chicken. It's also a great dish for meal prep. You can make it ahead of time and then reheat it when you're ready to eat.
Sp Rakibul
[email protected]I love the combination of flavors in this roulade. The chicken, prosciutto, goat cheese, and lemon all work together perfectly.
NUMAN MAHAR MAHAR KING
[email protected]This roulade is a bit time-consuming to make, but it's definitely worth the effort. It's a showstopper dish that's perfect for a special occasion.
avishek nepali
[email protected]I'm not a huge fan of goat cheese, but I thought I'd give this recipe a try. I'm so glad I did! The goat cheese was surprisingly mild and creamy, and it paired perfectly with the chicken and prosciutto.
Dewli Sanjana
[email protected]This recipe was easy to follow and the results were amazing. The roulade was cooked perfectly and the flavors were incredible.
Sheila Black
[email protected]I made this roulade for a potluck and it was a huge success! Everyone loved it.
Amjad Khan
[email protected]This roulade was a hit at my dinner party! The chicken was tender and flavorful, and the prosciutto and goat cheese added a delicious richness. The lemon sauce was the perfect finishing touch.