Chicken Roulade

The chicken roulade is an excellent second course, sophisticated and tasty. Here is the recipe to prepare it with an Italian touch:

Ingredients

• 4 chicken breasts
• 100 g of prosciutto crudo
• 100 g of hard cheese (such as Parmesan)
• Fresh sage
• Fresh rosemary
• Extra virgin olive oil
• Salt and pepper to taste
• Dry white wine
• Kitchen twine for tying the roulades

Preparation

1. Start by pounding the chicken breasts with a meat mallet to flatten them, so that they are easier to roll. Season them lightly with salt and pepper.
2. On each flattened chicken breast, place a slice of prosciutto and a sprinkle of grated cheese.
3. Add a few sage leaves and some chopped rosemary.
4. Roll each chicken breast onto itself to form rolls and tie each roulade with kitchen twine to maintain the shape during cooking.
5. Heat a drizzle of extra virgin olive oil in a large pan and sear the roulades on all sides until they are well golden.
6. Add a glass of white wine and let it evaporate.
7. Cover the pan and cook over medium-low heat for about 20-25 minutes, turning the roulades occasionally and adding a little water if necessary.
8. Once cooked, remove the roulades from the pan and cut the twine.
9. Let the roulades rest for a couple of minutes and in the meantime, if you like, thicken the remaining cooking juices in the pan over high heat to create a sauce to serve with the roulades.

Trivia

The chicken roulade is a versatile recipe because you can vary the filling according to your tastes: you can add spinach, mushrooms, or other types of cheese, for example. In addition, the roulade can also be cooked in the oven if you prefer to avoid pan cooking.