"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.

Cynthia Nicholson
Recipe by Cooking Light April 2006

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

495 calories; calories from fat 21%; fat 11.5g; saturated fat 3.2g; mono fat 5.2g; poly fat 2g; protein 51.8g; carbohydrates 43.6g; fiber 2.9g; cholesterol 113mg; iron 4.3mg; sodium 850mg; calcium 81mg.
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