This prosciutto and cheese stuffed chicken roulade recipe results in a moist, flavorful dish that offers your family or guests something a bit different and more impressive than regular, boring chicken breasts. Plus, it’s fun to make and it’s gluten free!
If you’re unfamiliar with what a roulade is, well, here’s an explanation. The word “roulade” comes from the French word “rouler” which means “to roll.” It is a common cuisine in various parts of Europe. Basically, a slice of meat (often flattened to make it more rollable) is rolled around a tasty filling then cooked.
These roulades are both gluten free (yea for those with allergies or sensitivities or for those going the extra mile to live healthfully) and they are Trim Healthy Mama approved (as an S meal). Their tender, cheesy, chickeny flavor is awesome when they’re freshly made, but, because the spices and flavors meld more with time, they’re also pretty tasty as leftovers the next day. However, because they have cream cheese in the filling and are “breaded” (with almonds), I wouldn’t recommend freezing this dish as the cream cheese will get soggy when thawed and the “breading” will get mushy.
These roulades taste great just by themselves, but, if you’d like, you could make a basic butter sauce to drizzle over them. To do this, simply melt 1/2 cup butter in a saucepan. Add 1 clove of minced garlic and saute until golden brown. Add any herbs or spices that you’d like such as sage, oregano, or basil. You could also add chopped shallots or onions and saute them in the butter. Once complete, pour a bit of the butter sauce over a roulade just before serving to add extra flavor and moisture.
For a side, you could prepare some fresh steamed veggies, herb enhanced mashed potatoes, some dinner rolls, or a simple side salad.
Prosciutto and Cheese Stuffed Chicken Roulade
Ingredients
- 1 tsp. unsalted butter
- 3 cloves garlic, finely minced
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 c. cheddar cheese, shredded
- 1/4 c. Romano cheese, finely shredded
- 1/2 tsp. dried oregano
- 1/4 tsp. Real Salt
- 1/4 tsp. ground black pepper
- 1/4 c. Frank's Original Red Hot Sauce OR Homemade Hot Pepper Sauce
- 2 large eggs, beaten
- 2 c. almond flour (or ground almonds)
- 1/4 c. Romano cheese
- 3 tbsp. fresh parsley, finely chopped
- 4 boneless, skinless chicken breasts
- 1/2 tsp. Real Salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. red pepper flakes
- 8 slices prosciutto
Instructions
- Preheat the oven to 400° F. Prepare a glass 9-by-13-inch dish by greasing it with butter or coconut oil.
- In a small pan over medium heat, melt the butter. Add the minced garlic and saute for one or two minutes or until the garlic is lightly browned. Remove from heat and set aside to partially cool.
- In a small bowl, mix together the cream cheese, cheddar cheese, 1/4 cup Romano cheese, oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix in the garlic. Set cheese mixture aside.
- In a shallow dish, whisk together the eggs and hot pepper sauce. In another shallow dish, mix together the almond flour, 1/4 cup Romano cheese, and parsley. Set these dishes aside for the moment.
- Butterfly all 4 chicken breasts then place between two pieces of plastic wrap (or inside a gallon size zipper bag; leave unzipped). Using a meat tenderizer, mallet, or pan, pound each chicken breast until it is about 1/4-inch thick.
- Sprinkle the inner side of the flattened breasts with the 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes.
- Spread one-fourth of the cheese mixture over the inner side of each flatted breast then place 2 slices of prosciutto per breast.
- Tightly roll the breasts into logs (a.k.a. roulades). If you'd like, you can truss them with oven-safe string or twine.
- Dip each roulade in the hot sauce and egg mixture then roll around in the almond flour mixture. Put seam side down in the prepared glass dish.
- Bake the roulades for 30 to 45 minutes or until the juices run clear and the inner temperature reads 165° F.
- Allow the cooked breasts to rest at room temperature for 10 minutes to lock in the moisture then, using a serrated knife, cut into 1-inch slices (remember to remove any trussing if you used it).
- Serve as-is or with a basic butter sauce.
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