Chicken Roulade (Stuffed Chicken Roll Recipe)

Name: Chicken Roulade (Stuffed Chicken Roll Recipe)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 chicken breasts; 4 whole roasted red peppers; 8 lices prosciutto; 10 ounces chevre goat cheese; 1 bunch basil leaves; 4 teaspoons olive oil; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; salt and pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
8 servings
Calories
278 kcal
Course
Main Course
Cuisine
Mediterranean, Italian, American

Chicken Roulade (Stuffed Chicken Roll Recipe)

Gael Hudson

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This classic roulade recipe features chicken breasts stuffed with roasted red peppers, goat cheese, and fresh basil. It's an elegant yet easy dish that's sure to impress!

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Ingredients

Servings

4 chicken breasts about 2 lbs
4 whole roasted red peppers for two 12 oz jars
8 lices prosciutto
10 ounces chevre goat cheese
1 bunch basil leaves 32 leaves
4 teaspoons olive oil
1 teaspoon Italian seasoning
½ teaspoon garlic powder
salt and pepper

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Instructions

Preheat the oven to 400°F. Set out a large rimmed baking sheet and line it with parchment paper.
Lay the chicken breasts out on a cutting board. Cut each breast open like a book, leaving one side attached so that you have one thin sheet of chicken. (This method is often called butterflied chicken.) Place a knife perpendicular to the cutting board and try to cut evenly down the middle of each breast, so that both sides of the chicken breast are even when you open it up. See images if needed.
The chicken breast will resemble the shape of a heart, or butterfly. Once all four chicken breasts are butterflied and open, place a piece of plastic wrap over the top and pound them with a meat mallet into a thin ¼ inch even layer.
Salt and pepper the chicken breast liberally on the top side. Then lay two slices of prosciutto over the surface of the butterflied chicken breast.
Cut open a roasted red bell pepper and pat dry. Spread the red bell pepper as evenly as possible over the prosciutto slices.
Cut the goat cheese log into four even pieces. Crumble and sprinkle one piece over the top of the red bell pepper. Then top with eight large basil leaves.
To roll, start with the narrow end of the chicken breast and tightly roll and tuck the ingredients in to the breast, until it creates one solid log.
Place the chicken roll seam-side-down on the prepared baking sheet. Repeat with the remaining three chicken breasts.
Once all four stuffed chicken rolls are on the baking sheet, drizzle the tops with olive oil. Then sprinkle with Italian seasoning, garlic pepper, and additional salt and pepper.
Bake for 20-25 minutes, until the internal temperature reaches 160°F. (The temperature will continue to rise internally as the chicken breasts rest.)
Allow the chicken rolls to cool for 5 minutes. Then slice into ¾ inch wheels and serve warm.

Notes

Need to save additional dollars on ingredients? Swap the prosciutto with salty ham slices, use cream cheese instead of goat cheese, and use spinach or arugula instead of basil.
Store leftovers in an airtight container, and keep them in the fridge for up to 3 days.
To reheat, briefly microwave in short bursts until just warmed throughout.

Nutrition Information

Show Details

Serving 0.5roll Calories 278kcal (14%) Carbohydrates 1g (0%) Protein 32g (64%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 94mg (31%) Sodium 568mg (24%) Potassium 476mg (14%) Fiber 0.3g (1%) Sugar 0.3g (1%) Vitamin A 506IU (10%) Vitamin C 10mg (11%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 278 kcal

% Daily Value*

Serving	0.5roll
Calories	278kcal	14%
Carbohydrates	1g	0%
Protein	32g	64%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.03g	2%
Cholesterol	94mg	31%
Sodium	568mg	24%
Potassium	476mg	10%
Fiber	0.3g	1%
Sugar	0.3g	1%
Vitamin A	506IU	10%
Vitamin C	10mg	11%
Calcium	67mg	7%
Iron	1mg	6%