Chicken Roulade with Herbed Cheese and Prosciutto

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 495
  • Calories from fat: 21%
  • Fat: 11.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 2g
  • Protein: 51.8g
  • Carbohydrate: 43.6g
  • Fiber: 2.9g
  • Cholesterol: 113mg
  • Iron: 4.3mg
  • Sodium: 850mg
  • Calcium: 81mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place about 1 cup of the pasta mixture on each of 4 plates; top each with 5 pieces roulade. Serve immediately.
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