Chicken Roulade with Herbed Cheese and Prosciutto

Chicken Roulade with Herbed Cheese and Prosciutto Recipe
Lee Harrelson
"Roulade" is a French term for a thin cut of meat that is stuffed, rolled, then browned before being roasted or braised. Substitute chives for parsley, if desired.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 495
Caloriesfromfat 21 %
Fat 11.5 g
Satfat 3.2 g
Monofat 5.2 g
Polyfat 2 g
Protein 51.8 g
Carbohydrate 43.6 g
Fiber 2.9 g
Cholesterol 113 mg
Iron 4.3 mg
Sodium 850 mg
Calcium 81 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)
2 ounces prosciutto, chopped
16 large spinach leaves, stemmed
8 ounces uncooked fettuccine
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
4 teaspoons extravirgin olive oil, divided
2 tablespoons white wine
2 tablespoons water

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons cheese mixture over each breast half. Place 4 spinach leaves on each breast half; flatten with hand. Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well. Place pasta in a large bowl. Sprinkle with parsley and 1/4 teaspoon salt. Drizzle with 2 teaspoons oil; toss gently to coat. Cover and keep warm.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place chicken in pan, and cook for 6 minutes, browning on all sides. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done. Remove chicken from pan, and let stand for 2 minutes. Remove twine, and slice each roulade crosswise into 5 equal pieces.

Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade. Serve immediately.

Note:

Cynthia Nicholson,

April 2006
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