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Chicken Roulade (Stuffed Chicken Roll Recipe)
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!
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
Ingredients
- 4 chicken breasts about 2 lbs
- 4 whole roasted red peppers for two 12 oz jars
- 8 slices 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
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.
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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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.