Chicken Roulade
This versatile chicken dish can be served with pasta and tomato sauce or pesto, or as a finger-food appetizer.
4 boneless chicken breasts
1 medium bunch of basil, coarsely chopped
1 medium bunch of parsley, leaves only – coarsely chopped
¼ cup of olive oil
½ cup of seasoned gluten-free bread crumbs (Check out this link for recipe or purchase them if short on time. If purchased, check label for allergens)
16-18 thin slices prosciutto
¾ cup of whipped cream cheese (check label for allergens)
1 2/3 cup of dry white wine
2 cups of water
3 bay leaves
Dried basil, enough to season
Kitchen string
Wash and dry the chicken breasts and place of a clean flat surface between 2 pieces of wax paper. Using a rolling pin, flatten each breast into a square-ish shape, that is about 1/4” thick. Set aside.
In a large bowl, combine the chopped basil, parsley, olive oil and the gluten-free bread crumbs. Season well with salt and pepper.
Assemble the chicken breasts by placing one slice of the prosciutto on top of each breast. Next add a thick ribbon of cream cheese (about 2 tablespoons per breast) right down the center of the prosciutto slice, then add a spoonful of the herb mixture right on top of the cream cheese. Tightly roll up the chicken breasts and tie in a few places with some kitchen string to secure well.
In a large covered saucepan bring the wine, water and the bay leaves to a simmer over medium heat. Add the tied chicken breasts. Cover and poach for about 40 minutes, turning the breasts a couple times to even the cooking of the breasts. The breasts will be done when the meat turns white and the juices run clear when cut into.
When ready to serve, season with salt, pepper and a sprinkle of dried basil. Cut each breast into ½” slices. Serve over pasta with pesto or tomato sauce or serve cold as an appetizer.
Makes about 40 slices. Serves 6 as a main course and 16-18 as an appetizer.
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