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Chicken Roulade with Herbed Cheese and Prosciutto Recipe

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This recipe for Chicken Roulade with Herbed Cheese and Prosciutto is from The Kitchen Witch Cookbook (Revisited), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (6-ounce) skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. light garlic and herb spreadable cheese
2 oz. prosciutto, chopped
16 large spinach leaves, stemmed
2 Tbsp. white wine
2 Tbsp. water
Directions:
Directions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness. 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.
Heat 1 Tbsp. 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This chicken is delicious served over pasta, rice or mashed potatoes. A light cream or butter wine sauce may be added.

 

 

 

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