For this recipe I used prosciutto, baby arugula, and goat cheese. Prosciutto is one of my favorite ingredients. Although it is certainly pricey, you only need to get a very small amount to make a big impact. I bought a package of pre-sliced prosciutto at Trader Joes – all natural – no preservatives – it was delicious. If I was at my local grocery store, I probably would have ordered 5 or 6 thin slices at the deli counter. We have been on a goat cheese kick around here lately – our farmers market sells the most incredible locally made goat cheese and you only need a little bit for a tasty bite. However, I have also used Alouette cheese in my filling if I have some of that around. As for the arugula – you could subsitute spinach or baby spinach (fresh) for the greenery inside the roulade – or go without green altogether.
The specifics:
1 1/2 lbs. of chicken cutlets, salt and pepper each side
5 or 6 slices of prosciutto
A few tablsepoons of goat cheese
A handful of arugula
1/4 c. shredded parmesan
Layer prosciutto directly on chicken – make the prosciutto piece about the same size as the chicken cutlet. Please a few arugula leaves on top of the prosciutto. Place a teaspoon or so of goat cheese on the arugula and roll the cutlet.
Place the shredded parmesan on a small plate and roll the cutlet in the parmesan cheese- covering the roulade completely. Place the roulade seam side down in a baking pan. Repeat the messy process for all of the cutlets. Sprinkle any extra cheese over the pan of chicken. Cook at 350 for about 40 minutes.
