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Prosciutto and Cheese Stuffed Chicken Roulade

Servings 8
Special Diets 15:0


  • 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


  1. Preheat the oven to 400° F. Prepare a glass 9-by-13-inch dish by greasing it with butter or coconut oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the inner side of the flattened breasts with the 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes.
  7. Spread one-fourth of the cheese mixture over the inner side of each flatted breast then place 2 slices of prosciutto per breast.
  8. Tightly roll the breasts into logs (a.k.a. roulades). If you'd like, you can truss them with oven-safe string or twine.
  9. 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.
  10. Bake the roulades for 30 to 45 minutes or until the juices run clear and the inner temperature reads 165° F.
  11. 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).
  12. Serve as-is or with a basic butter sauce.

Recipe Notes

Adapted from S