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Prosciutto-Wrapped Chicken Roulade

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An elegant and impressive dish, this prosciutto-wrapped chicken roulade filled with goat cheese, sun-dried tomatoes, and basil comes together effortlessly, making it perfect for dinner parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken roulade
  • 4 pieces boneless, skinless chicken breasts about 1.5–2 lb / 700–900 g total
  • 8 slices thin prosciutto 2 per breast
  • 6 oz goat cheese, softened
  • 1/3 cup finely chopped sun-dried tomatoes packed in oil, drained
  • 1/4 cup fresh basil leaves, chopped
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • Salt and black pepper to taste
  • 2 tbsp olive oil for searing
  • 1/2 cup dry white wine or low-sodium chicken stock for optional pan sauce
  • 1 tbsp butter optional, for finishing sauce

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking tray with foil or parchment.
  2. Trim chicken breasts: remove excess fat and pound each breast between two pieces of plastic wrap to about 1/4-inch (6 mm) thickness.
  3. Season both sides lightly with salt and pepper.
  4. In a bowl, mix goat cheese, sun-dried tomatoes, basil, minced garlic, and lemon zest until combined.
  5. Spread 3–4 tablespoons of the filling on each flattened breast, leaving a 1/2-inch border.
Rolling and Searing
  1. Tightly roll each breast from the narrow end into a log and wrap two prosciutto slices around each roulade.
  2. Heat olive oil in an ovenproof skillet over medium-high heat and sear roulades on all sides until golden brown (about 2 minutes per side).
Baking
  1. Transfer skillet to the oven or place roulades on the prepared tray, and roast until internal temperature reads 165°F (74°C) — roughly 12–18 minutes.
  2. Remove from oven and let rest for 5–10 minutes.
Optional Pan Sauce
  1. Return skillet to medium heat, add wine or stock, scrape up browned bits, and reduce by half.
  2. Swirl in butter for gloss and spoon over sliced roulades.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 38gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 1gSugar: 2g

Notes

You can assemble the roulades a day ahead; refrigerate and roast on the day of serving. Pair with a lemony arugula salad or roasted asparagus.
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