Chicken Roulade with Goat Cheese and Prosciutto

Don’t let the name intimidate you – chicken roulade is absolutely nothing fancy!  Roulade simply means a piece of meat rolled around some type of filling.  For this recipe I bought chicken breasts at my local grocery store that were marked down to an incredibly low price because the sell-by date was approaching.  I took a very sharp chef’s knife and sliced each chicken breast into about three cutlets.  You can save yourself some time by simply buying chicken cutlets.  Once you have cutlets, salt and pepper both sides.  After that the possibilities are endless for the filling. 

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.

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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