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CT's Chicken Roulade
By Thrive Life · 8 servings
40m prep time
20m cook time
Impress your family and friends with this dish!
by Todd Leonard CEC
Print recipe
Ingredients
- 1/4 C THRIVE Chopped Onions
- 1/2 C THRIVE Broccoli
- 1/4 C THRIVE Chopped Spinach
- 1/4 C THRIVE Asparagus
- 1/2 C THRIVE Red Bell Peppers
- 1 C Water
- 4 7-8oz Chicken Breasts, boneless skinless
- 1/4 C THRIVE Shredded Mozzarella Cheese
- 3 Tbsp Butter, cubed into pea-size pieces
- 2 Tbsp Parmesan cheese
- 2 Tbsp Bread crumbs
- 1 Tbsp THRIVE Italian Seasoning Blend
- 1 tsp THRIVE Chefs Choice
- 1 Tbsp Lemon Juice
- 16 slices Prosciutto Italian-style ham, cut very thin
Directions
- In a medium-size bowl, mix vegetables with water.
- Allow to soak for 5–10 minutes or until tender.
- Place chicken breasts on a large cutting board or countertop 2–3" apart.
- Cover top of chicken with plastic wrap.
- Using the flat side of a meat mallet, pound chicken breasts flat and even until about ¼" thick, being careful not to puncture holes in chicken.
- Add all ingredients except chicken and prosciutto to vegetables without draining; stir lightly to incorporate.
- Spread a thin layer of filling over chicken breasts from middle out to edges, leaving ¼" from edges uncovered.
- Roll each breast as tightly as possible as you would a jelly roll.
- Cut prosciutto into strips 4–5" long and 1–2" wide.
- For each roulade, lay 4 strips shingled on a piece of plastic wrap of about 1 square foot.
- Place chicken roll on bottom edge of prosciutto and roll tightly in plastic wrap (plastic should stay on outside of roulade).
- Take ends of plastic wrap and twist in opposite directions to tighten up roulade.
- Repeat covering process with a layer of tinfoil on top of plastic wrap.
- Cook chicken in a poaching bath (large pot of water) for about 15 minutes or until internal temperature reaches 155?F.
- Remove from water and allow to rest for 5 minutes at room temperature.
- Remove plastic wrap and tinfoil and cut each roulade into 6 even slices.