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+ servings

Chicken Roulades with Tapenade and Prosciutto

Tired of plain ol' chicken breasts? Don't miss easy Chicken Roulades stuffed with homemade tapenade and thin slices of prosciutto!
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

  • 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

Instructions 

  • 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.

Kelly's Notes:

  • 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.
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