Celebrating the end of the year with friends or family is certainly a special occasion. Planning a menu for guests with different dietary needs, however, can be a challenge. You may have friends who are gluten-free or following a paleo diet. With this classic (and impressive) main course, you can take on dinner planning with confidence.
Roulade is an excellent dinner party entree and making it is easier than you might think. Just butterfly the chicken breast and pound to about ¾ inch thick. Season with salt and pepper, then top with prosciutto, spinach, and sun-dried tomatoes. Tuck the ends of the breast and roll into a tight cylinder. Use kitchen twine to secure the roulades before browning.
Searing the roulade in a large skillet prevents the chicken from drying out. After the breasts are browned on all sides, transfer to the oven to finish. After roasting, let the chicken rest for about ten minutes, and use that time to make a quick pan sauce, and some garlicky green beans. When you’re ready to serve, remove the twine and slice the roulade at a slight angle for the best presentation.
Chicken and Proscuitto Roulade
Chicken and Proscuitto Roulade
boneless skinless chicken breasts
freshly ground black pepper
4 large slices
16 to 24 leaves
sun-dried tomatoes roughly chopped
1. Butterfly the chicken breasts: Set the chicken on a cutting board. Place your knife parallel to the cutting board and slice the chicken breasts in half almost all the way through the center, leaving them connected at 1 side.
2. Set 2 large pieces of plastic wrap on your work surface and lightly mist them with water. Place 1 butterflied chicken breast on top of 1 piece of plastic wrap and cover with the second sheet of plastic wrap, moistened side down. Using a meat mallet, pound the chicken until it’s ¼ inch thick. Repeat with the remaining chicken breasts. Discard the plastic wrap.
3. Season the breasts with salt and pepper. Lay 1 piece of prosciutto on top of each breast, followed by 4 to 6 spinach leaves and one-quarter of the sun-dried tomatoes. Tuck the ends of each chicken breast in, then roll it into a tight cylinder and tie with kitchen twine (or use toothpicks to fasten the breast shut).
4. Preheat the oven to 400°F. Heat the butter and oil in a large skillet or sauté pan over medium-high heat. Add the chicken roulades and brown on all sides, about 8 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the chicken reads 160°F to 165°F, about 10 minutes (be sure to take the temperature of the meat and not the filling). Transfer the chicken to a plate and let rest for 10 minutes. Remove the twine. Slice into 4 or 5 pieces and serve.
VARIATION: ROASTED PEPPER ROULADE
Substitute shaved Parmigiano-Reggiano cheese for the prosciutto; and fresh basil leaves for the spinach, roasted red bell peppers, chopped, for the sun-dried tomatoes.
VARIATION: SMOKY HAM ROULADE
Substitute smoked Black Forest ham for the prosciutto, roughly chopped Swiss chard for the spinach, and sautéed mushrooms for the sun-dried tomatoes.
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