There are some weeknights when I arrive home from work so famished I have all I can do not to make a meal out of the nearest bag of Doritos Jacked Smoky Chipotle BBQ chips (ahem, my guilty food pleasure). And on those nights, I turn to either 30-Minute Mongolian Beef or these Chicken Roulades with Tapenade and Prosciutto. I shared the basic technique for roulades in last week’s newsletter, and I was asked to post this specific recipe. Ask and ye shall receive!
“Tapenade” is just a fancified French word for puréed olives, olive oil and a variety of other add-ins. I make mine with Kalamata olives, sundried tomatoes, garlic and lemon zest, which is then spread on thinly-pounded chicken breasts before being topped with a slice of prosciutto and rolled into a flavorful bundle. A quick sear in olive oil and the chicken roulades are ready for slicing. Dinner is served, and that bag of Doritos Jacked lives to see another day (and by “day,” I mean “a few more hours.”)
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Chicken Roulades with Tapenade and Prosciutto
Yield: 4 servings
4 chicken breasts (See Kelly's Notes)
1/2 cup sundried tomatoes packed in oil
2/3 cup pitted Kalamata olives
3 cloves garlic
3 Tablespoons lemon zest
1/2 cup bread crumbs
4 thin slices prosciutto
Olive oil, for sautéeing
Place one chicken breast between two pieces of wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it's 1/4-inch thick. Repeat with the remaining chicken breasts.
In the bowl of a food processor, combine the sundried tomatoes packed in oil, olives, garlic cloves, lemon zest and bread crumbs. Pulse until well combined and the mixture blends into a paste.
Spread one-fourth of the mixture on one side of each of the chicken breasts then top it with a slice of prosciutto. Tightly roll up each chicken breast and secure it with a toothpick. Season the roulades with salt and pepper.
Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides, cooking them until the interior reaches 165ºF. Allow the cooked roulades to rest for 5 minutes. Remove the toothpicks from the roulades then slice and serve.
Use chicken breasts that are at least 6 ounces in size, as once pounded thin, they'll provide enough surface area atop which to spread the sundried tomato tapenade.
The tighter you roll your roulades, the more uniform spiral you'll create.
You can finish the seared roulades in the oven in order to guarantee they reach 165ºF. Simply transfer the skillet to a preheated 350ºF oven and let them bake until they're cooked throughout then remove the toothpicks, slice and serve immediately.