Chicken Roulade Stuffed W Prosciutto, Spinach, Sun-Dried Tomato Recipe

Posted by
Rate It!
Chicken Roulade Stuffed W Prosciutto, Spinach, Sun-Dried Tomato
Add your photo!
Ingredients
17
Count
Nutrition
721
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them.
  2. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
  3. Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly.
  4. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.).
  5. Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
  6. While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ( medium thickness ).
  7. When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs.
  8. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs.
  9. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
  10. Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
  11. Slice each chicken roll to expose the stuffed interior.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 720.96 Kcal (3019 kJ)
Calories from fat 163.64 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 175.18mg 58%
Sodium 1366.02mg 57%
Potassium 6418.89mg 137%
Total Carbs 98.33g 33%
Sugars 6.01g 24%
Dietary Fiber 23.91g 96%
Protein 51.66g 103%
Vitamin C 290.8mg 485%
Iron 33.5mg 186%
Calcium 1152.4mg 115%
Amount Per 100 g
Calories 52.51 Kcal (220 kJ)
Calories from fat 11.92 Kcal
% Daily Value*
Total Fat 1.32g 28%
Cholesterol 12.76mg 58%
Sodium 99.49mg 57%
Potassium 467.51mg 137%
Total Carbs 7.16g 33%
Sugars 0.44g 24%
Dietary Fiber 1.74g 96%
Protein 3.76g 103%
Vitamin C 21.2mg 485%
Iron 2.4mg 186%
Calcium 83.9mg 115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 18
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top