Original Tried & True Recipe.
Aromatic with a touch of decadence, these roulades are sure to impress at your New Year's party. Best of all, they're so simple to whip up that you'll still have plenty of time to mingle.
Cost: Approximately $2.28 per serving.*
Skill Level: Easy
Time to Make: 40 minutes
4 boneless, skinless thinly sliced chicken breasts
4 ounces soft goat cheese (or pre-crumbled)
4 slices prosciutto1 bunch fresh sage
Salt and pepper to taste
Two tablespoons olive or vegetable oil
Prep Ingredients: Preheat oven to 400ºF. Use a mallet to pound chicken breasts to an even thickness, about 1/4'' thick and season with salt and pepper. Pick the sage leaves from the the stems and set aside.
Lay out a slice of prosciutto and place the chicken on top parallel to the prosciutto. Spread 1 ounce of the goat cheese across the length of the chicken and arrange four sage leaves across the top of the cheese. Starting from the thinnest part of the chicken, roll the chicken up very tightly, being sure to keep everything tucked in tightly. Once rolled up, place two toothpicks through the middle of the roulade to hold everything in place.
Heat the oil in an oven proof skillet over medium high heat. Once the oil very hot and shimmering, arrange the roulades in the in the skillet and cook for 2-3 minutes or until the prosciutto browns and crisps up. Flip gently with tongs and continue to brown all sides of the prosciutto, about 2 minutes per side.
Place the skillet in the oven and cook for 10 minutes and then turn gently and cook for an additional 10 minutes. Check the temperature and continue cooking until an instant-read thermometer reads 165ºF.
To serve: Carefully remove the toothpicks and slice the roulades into three pieces. Arrange on a serving platter and enjoy!
*Note: Common pantry items such as sugar, salt, oil, and herbs are not factored into the cost of the recipe.
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!