Chicken Roulade

Chicken Roulade


Ingredients needed:

  • 4 chicken breasts 6oz each (skinless/boneless)
  • Baby Spinach leaves
  • 8 slices (about 3oz) Prosciutto
  • Cream cheese
  • Mixture of fresh herbs, chopped- your choice (rosemary and thyme work well)
  • 2 TBS Lemon juice
  • ½ C Chicken Broth
  • 1 TBS Garlic, minced
  • 1 C Heavy Cream
  • Pepper/Salt to taste


  • Soak 12 pieces twine in water- each about 8” long
  • Pre-heat oven to 375 degrees
  • Use a meat tenderizer to flatten each breast of 1/8” thick
  • Spread on layer of cream cheese and sprinkle with the chopped herbs. Place a layer spinach and prosciutto on top of cream cheese.
  • Tightly roll each breast and tie with 3 pieces of twine to keep coiled during cooking
  • Spray each breast with Winona Pure Canola or Olive Oil and cook each chicken roll on med-high heat for a few minutes to create a crusty sear on the outside
  • Place the rolls on a baking sheet and place in oven. Cook for 10-15min or until the chicken is thoroughly cooked
  • While the chicken is in the oven:
  • On the stove top mix together the lemon juice, chicken broth, and garlic. Heat and slowly whisk in heavy cream (start with ½ cup and add more if needed or desired). Continue to whisk on med-high heat until sauce thickens slightly. Add salt or pepper to taste
  • Top the chicken rolls with sauce and enjoy!