CT's Chicken Roulade

by Todd Leonard CEC on May 16, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Impress your family and friends with this dish!

Serves: 8

Prep Time: 40 min

Cook Time: 20 min

Total Time: 60 min

Total Time:
Prep Time:
Cook Time:
60 min
40 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a medium-size bowl, mix vegetables with water. Allow to soak for 5–10 minutes or until tender.
  2. 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.
  3. Add all ingredients except chicken and prosciutto to vegetables without draining; stir lightly to incorporate.
  4. 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.
  5. Cut prosciutto into strips 4–5" long and 1–2" wide.
  6. 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).
  7. 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.
  8. Cook chicken in a poaching bath (large pot of water) for about 15 minutes or until internal temperature reaches 155?F.
  9. 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.

Featured in February 2013 THRIVE Live.