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 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 4servings
Ingredients
4chicken breasts (See Kelly's Notes)
1/2cupsundried tomatoes packed in oil
2/3cuppitted Kalamata olives
3cloves garlic
3Tablespoonslemon zest
1/2cupbread crumbs
4thin 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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