Traditional recipes

Chicken Roulades Stuffed with Prosciutto and Apples

Chicken Roulades Stuffed with Prosciutto and Apples


Everyone is always looking to spruce up their chicken recipes, and this recipe uses our favorites from fall — apples and butternut squash — to make it the perfect seasonal dish that gives new light to the poultry.


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  • 4 chicken breasts, pounded to 1/8 inch thin
  • 4 slices prosciutto
  • 6 Ounces sharp Cheddar cheese, sliced very thin
  • 1 apple, cored, quartered, and sliced thin
  • 2 Tablespoons olive oil
  • 2 Cups butternut squash, peeled and diced
  • 3 Cups chicken stock
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon brown sugar
  • 1/4 Teaspoon nutmeg
  • 1/4 Teaspoon cinnamon
  • Salt and pepper, to taste


Calories Per Serving708

Folate equivalent (total)48µg12%

Riboflavin (B2)0.5mg32.1%

Chicken Prosciutto Roulade

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

So the other day the Fantabulous in laws came up to spend the day. And as expected Mama Fantabulous said &ldquoNow don&rsquot go making a fuss and making stuff. We&rsquore fine with bread and water.&rdquo HA! I so &hearts her! Me&hellip serve bread and water! That made me giggle. I then named off somethings asking if she needed more of (cookies, desserts, breads, etc) for their freezer. Bread&hellip now that got her attention. I swear I&rsquom part her biological daughter as I love bread as much as she does. She did ask for a small loaf of my pumpernickel. Again she emphasized small. Um yeah sure Ma!

They arrived around 8am and they were met with Buttermilk Blueberry Pancakes and Florentine Breakfast Birdsnests, hot coffee and juice. Mr. Fantabulous started working on some stuff for them while Mom and I spent the day in the kitchen. Around 11:30 I knew the boys would be hungry soon so I sat at the kitchen table trying to think what I could make as a light lunch since I knew they wanted Pizza for dinner. I had chicken defrosted and a jar of my most awesomest Pesto in the fridge so I wanted to incorporate that. I opted to go with a Roulade since my Harvest Medley Loin of Pork Roulade turned out so fabulous! I got to pounding the chicken to which Mama Fantabulous came over to watch. As I assembled she was chattering how I &ldquodo too much&rdquo and that I &ldquogo to too much trouble and they aren&rsquot coming up again if I keep doing this&rdquo. I just smiled, told her I loved her and giggled. I put down some Prosciutto, cheese and then smeared some pesto on it. Wrapped them puppies up like a roll and twisted the ends of plastic to make it look like a Tootsie Roll. I popped them in the fridge to chill (plus it helps hold their shape). Hmmm.. I wonder if I wrapped myself in plastic wrap and sat in the fridge if that would help me keep my shape? It would cut back on my working out so much *wink*

As they were chilling I knew this wasn&rsquot &lsquoenough&rsquo. I mean I was making a light lunch so these were on the smaller side. I didn&rsquot want to go with corn or potatoes I wanted something a bit more &lsquofancy schmancy&rsquo. Okay fine, I wanted to show off. I love to get a reaction and the smile of &ldquoMmmmmm&rdquo. Plus I only want the best for them and all those I cook for. I&rsquom like that I guess. Anywho I had bought some of that party rye bread the other day in the store (I seriously LOVE this stuff). I mean it&rsquos nothing special other than say standard rye and pumpernickel bread but I think honestly it&rsquos the shape that I&rsquom drawn to more than anything. It&rsquos just so damn cute! I need Mr. Fantabulous to fabricate me a pan like that so I can make my own. I opted to make a hot dip to go with those cute little breads and to accompany the chicken.

I ended up caramelizing onions (thanks to Mama Fantabulous and her most awesome onion stirring skills cause she rocked the onions), grating some Jarlsberg, adding some stuff to it and popping that bad boy in the oven for 30. This dip was so OVER-THE-TOP-INSANELY-FRIGGEN-FANTABULOUS that I am half tempted to make a kiddie pool size of it next time just for me! Wanna know the kicker too? I HAAAAAAAAAAAAAAAATE chunks of stuff, especially onions. But I kid you not I think the onions could have been whole and I wouldn&rsquot have cared one bit. No worries, that recipe will be coming up in the next few posts. Please, Mama Fantabulous already said she&rsquod put a hit out on me if I didn&rsquot share it. And one thing I learned is that you never EVER mess with Mama Fantabulous!

Anyway, about 10 minutes into the dip baking I took the chicken out, unwrapped it and put it on a baking rack/sheet. Mama F set the table and when the food was done we debated on calling the boys. Seriously the food looked incredible. We didn&rsquot want to share. LOL I know, we&rsquore mean!

Now to make it appear to be a light lunch we used the small plates. I mean 2 things for lunch is small, right? And the roulades were only about 3-4&Prime long by about 1.5&Prime round. Of course Papa Fantabulous in his New York accent gave me &ldquoOh honey, what did you do? You make too much! We&rsquore not that hungry&hellipum, can you pass the chicken?&rdquo LOL I love him!

This is a definite keeper for me. If you don&rsquot like pesto keep it out, maybe stuff with fresh spinach instead. This can EASILY be used is a variety of settings &ndash parties, appetizers, buffet, fancy schmancy dinner, football games (Superbowl), hockey gatherings (GO PENS. Thank you hockey Gods for SETTLING! I&rsquove been going through withdrawal!), graduation parties and so forth.

But make this! Seriously you really need to make this! You will LOVE this! And yes for those bacon lovers out there, you could easily wrap bacon around the chicken and bake that with it. Seriously, what doesn&rsquot bacon go with?? Is there anything?

Seriously just look how incredibly delicious that looks. And yes it was every bit fabulous taste-wise!

Taking this shot was so difficult for me. Why you ask? Cause I had to put down my knife and fork! Ugh! Things I do for you people *wink!*

Have I teased you long enough? Are you wanting the recipe?

No.. not yet, I want to tease you just a tad more. I HAVE to show you a picture of the most AWESOMEST DIP EVER!

Let me introduce you to Mz. Caramelized Sweet Onion Jarlsberg Spread! Oh yes, it&rsquos a MZ! She&rsquos got MAJOR attitude and she knows it!

Recipe Summary

  • 4 skinless, boneless chicken breast halves, pounded to an even thickness
  • 4 slices prosciutto
  • 4 fresh sage leaves
  • 1 tablespoon butter
  • 3 fluid ounces dry white wine, or more as needed
  • 1 pinch salt
  • freshly ground black pepper to taste

Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.

Heat butter in a skillet over medium-high heat add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.


I made this last night for my husband and I and it was delicious. Very simple to prepare and thanks to the suggestions, I added a tablespoon of cream and swapped out balsamic for the sherry vinegar which made for a very flavourful sauce, especially after taking care to reduce it by half.

The chicken was blah and the mushroom "sauce" wasn't a sauce at all. Just mushrooms with no flavor. I was embarrassed to serve this.

Great dish. Lots of variations possible. My wife loved it and I will mak3 it again fo4 dinner guests and/or my wife!

I read the reviews and still over salted. Lord, did I over salt. So bummed because this would have been delightful if Iɽ just avoided too much salt!

This recipe was delicious! The cheese oozed out and formed a really delicious crust while baking in the oven. Added a little corn starch to the mushroom sauce to thicken it up and was happy I did. Chose not to season with salt at any point during the preparation and was glad we didn't because the prosciutto, provolone and salted butter we used in the pan was the right amount of salt for the dish. This dish was a hit and made for a lovely Sunday night dinner!

Very good and could be a way to serve chicken for guests. A lot of the prep can be done in advance.

Loved, loved this! I can see this easily being a great meal to serve to guests, you just need to use more than one pan. We used ham and havarti, served with asparagus. Will definitely make this again.

Excellent recipe. My husband loved it too I'll bemaking this again. I wont be adding salt though. Its salty enough.

I completely goofed and accidentally combined this recipe with another one for crusty Parmesan chicken. The end result was fabulous! I started off following the original recipe, but I substituted Havarti for Provolone. Before browning the roulades, I coated them in flour, then beaten egg and Panko crumbs & Parmesan. Once browned, I transferred them to a pyrex dish and baked at 450, but for about 15 minutes. While the chicken was finishing in the oven, I made the mushroom sauce. I substituted balsamic for red wine vinegar, added 2 TB cream as someone else suggested, and topped the cut up chicken with the mushroom sauce and served. I also substituted truffle salt for kosher and all I can say is YUM! Can't wait to make for company.

What a huge disappointment ! Tastes OK (just) but is much too last-minute labour-intensive to serve to guests. I had prepped everything - had the chicken stuffed, rolled and tied, well in advance and still found that I had to stand over the stove while it browned on all sides. I don't have the luxury of a chef and a butler, and so if I had guests, I would have to leave them alone while I prepared dinner - not my idea of entertaining. I have many other stuffed and/or rolled chicken breast recipes - all of which are preferable and more company -friendly. Won't be making this one again.

This is an excellent dish! The mix of flavors is fantastic. When I want an elegant dinner, this is a go-to favorite!

I cooked this with a little more prosciutto. But when the timer rang, the internal temp. was nowhere near 165, so I kept it in the oven which led to it being over-cooked. I wouldn't make this again.

loved the recipe, and easy to make. Great for large or small dinners. very tasty!

i really like just how this recipe looks i eaten it before with my loved ones all of us enjoyed this we may have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to check it out i guarantee you all you could will require to this its very tasty

I made 1/2 chicken with this recipe and kept the prosciutto and cheese the same. I used variety of fresh mushrooms from the farmers market. It was DELICIOUS. This receipe is a keeper.

I made half this recipe for my husband and I and we only ate one roulade. REALLY great recipe!! The sauce made it very special. I used 2 slices of prosciutto but only 1 slice of provolone per roulade. For the mushrooms, I used a combination of shiitakes and white. I didn't leave the roulades in the oven long enough to we had to nuke them.

This was pretty tasty. Even if you don't roll it perfectly it still looks fancy when you slice it into pieces. I did think it was a bit salty, perhaps because it calls for seasoning at every stage of the cooking! The prosciutto and provolone are already salty so I will remember to not overdo the seasoning next time. Also, I like the idea of adding a bit of flour or cornstarch to the sauce. My sauce never thickened so I boiled away too much of it trying. Still, the mushrooms were wonderful:)

This recipe is great, I made it for my husbands birthday it was a hit!! I did add 2 tbs. Heavy cream to the sauce which just added some richness it was delish.

Easy & yummy. As suggested, it's so simple to switch up the filling. I've made it as shown, and also made it w/ whatever good cheese & fresh herbs I've got on hand. This one's a keeper.

I bought aged provolone, and that wasn't necessary. Right out of the oven it was way too salty with the prosciutto and aged provolone. Next day it was rich and delicious. I also used spinach instead of basil. The sauce was easy to make and delicious.

This was a wonderful recipe, quite Northern Italian in style (we lived in Milano for many years). My entire family liked it just as it was, but I do use real prosciutto de Parma, not ersatz stuff. the mushroom sauce was great and my wife thinks its her favorite.

I made this for Christmas Eve dinner and it was a hit with my guests. It was easy to make, I didn't have to spend my time in the kitchen, and the taste was wonderful. I paired with mushroom risotto, a salad, and some steamed vegetables.

I used fancy aged provolone and it was too salty right out of the pan, although tasted nice and rich the next day with less saltiness. I would use mile provolone and/or ham instead of proscuitto if making again. I also stuffed with spinach for winter. I might stuff with parsley next time to give it a little punch to counter the salty.

I make this all the time and the sauce really has more depth of flavor using the same pan. Just scrape out the cheese that may have oozed out--don't wipe out the pan. Keep the chicken blood to a minimum by patting the roulades dry before you start browning them. Remove them from the pan right when you take it out of the oven and start with the mushrooms right away. I keep a container of Wondra Flour close at hand if I feel it needs to be thickened a little--it depends on how much liquid is in the mushrooms. Just a sprinkle and it blends in very nicely. Sometimes a splash of heavy cream if I want something a little richer. Also, I've trained myself to keep the potholder resting on the handle of the pan when I take it out of the oven so I don't forget that the handle is hot. I've burned myself a time or two that way as well!

This is an expensive riff on the classic supreme de volailles Elisabet (sp?). The classic is any good jambon and gruyere and any mushrooms and shallots and nice wine to deglaze the pan and some cream for good measure -- so so much better. And easier just to pound out the two pieces of each half-breast and lay the cheese and ham inside dust with flour and slide into some hot-ish butter and oil. Very very good - 3 forks!

Chicken and Spinach Roulade Recipe

Tips for Meal Prep or Freezer Cooking

For those who like to do get their dinner prep done over the weekend, there are three ways to make this Stuffed Chicken and Spinach Roulades recipe ahead of time.

  • Stuff and stash them uncooked in a resealable bag in the refrigerator to cook within 2 days.
  • Cook and freeze them after baking, then defrost and heat them in the microwave.
  • Complete the recipe and stash them in your meal prep boxes for healthy, filling homemade lunches and dinners throughout the week.

Chicken Roulade Recipe

I got the idea for this dish from my mom it’s something she makes from time to time and it’s always a pleasure to eat. The French call stuffed chicken like this chicken roulade. In a way, it reminds me of chicken cordon bleu in concept, though the ingredients differ.

The chicken can be stuffed with all kinds of fillings, but this spinach combo is a favorite.

It’s also really easy to put together and ends up looking pretty special.

Make the Roulade

Season and apply a half-inch-thick layer of stuffing, and then tightly roll it up. Start on the small side, so the wider side will end up on the outside.

Tie it both ways, around the middle and lengthwise, with butcher twine.

Roast it at 375° F (350° in a convection oven), until the internal temp reaches 160° F. This should be about 75 minutes, but be sure to use a probe thermometer (affiliate) to know exactly when to pull it from the oven.

Optional: to further brown the skin, you can place it under the broiler on high for just a few minutes. Do this before the breast reaches the pull temp to be careful not to overcook.

Rest for at least 15 minutes, remove the twine, slice and serve.

LeAnn Cooks

This is my favorite way to prepare a Thanksgiving turkey. Not only is it incredibly delicious but the turkey remains very moist AND, it cooks in an hour! This leaves your oven free for all those yummy side dishes.

There are several steps but it doesn’t take as long as you would think to put this together. The butcher will do the rough parts. You can prepare the stuffing and make the roulades the night before, saving you time on the big day.

After preparing the stuffing and allowing it to cool, spread it on the butterflied turkey fillets:

Carefully roll the roulades, tie with kitchen twine, season and place on rack in roasting pan:

You can prepare to this point the night before.

  • For the Stuffing:
  • 10 cups prepared cornbread cut into large cubes
  • 1/2 cup butter
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 apples, peeled and chopped
  • 1 cup sliced brown mushrooms
  • ½ cup cranberries
  • 12 sage leaves, chopped
  • ½ teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1 cup chicken stock (plus more if needed)
  • Salt and pepper to taste
  • For the Turkey:
  • Order a whole, fresh turkey from the butcher.
  • Have the butcher cut the turkey into parts (legs, wings, breast and thighs).
  • Have the butcher debone and butterfly the breast halves and the thighs, reserving the skin.
  • Salt
  • Pepper
  • Garlic Powder
  • For the Glaze:
  • 1 can whole berry cranberry sauce
  • 1 jar orange marmalade
  • 1/2 cup maple syrup
  • 3 tablespoons dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • pinch or two cayenne pepper
  • For Garnish:
  • Sage sprigs
  • Orange Slices
  • Cranberries
  1. For the Stuffing:
  2. Preheat oven to 325 degrees.
  3. Arrange cornbread cubes on a cookie sheet.
  4. Bake for 30 minutes.
  5. Remove from oven and let cool completely.
  6. The cubes will crisp up and dry as they cool.
  7. Place butter in a large skillet over medium heat.
  8. When melted, add onion, celery, apple, mushrooms and cranberries.
  9. Saute 5 minutes.
  10. Stir in sage, thyme, poultry seasoning and chicken stock.
  11. Remove from heat.
  12. Transfer cornbread cubes to a large mixing bowl.
  13. Pour vegetables over cornbread and gently mix with a spoon.
  14. Add more stock if stuffing is too dry. (you want it moist but not mushy)
  15. Taste. Add salt and pepper if needed.
  16. Cool.
  17. (This can be prepared several hours before or even the day before. Just cover and store in the refrigerator.)
  18. For the Turkey:
  19. Arrange the wings and drumsticks on a rack placed inside a large roasting pan.
  20. Place each thigh and breast between two pieces of plastic wrap and pound to make the thickness even.
  21. Remove plastic wrap and spread cooled stuffing in an even layer, approximately 3/4 inch thick. (see image above)
  22. Roll each into roulades and tie with kitchen twine (see image above)
  23. Arrange on rack in roasting pan along with drumsticks and wings.
  24. Generously sprinkle the turkey with salt, pepper and garlic powder.
  25. (You can prepare up to this point the night before. Cover loosely and place in refrigerator until ready to roast.)
  26. When you are ready to roast the turkey, preheat oven to 450 degrees and prepare the glaze while oven is preheating.
  27. To make the glaze:
  28. Combine all ingredients in a saucepan and bring to a simmer over medium heat.
  29. Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
  30. Place turkey in preheated oven and roast for 20 minutes.
  31. Spoon some of the glaze over the turkey just until coated.
  32. Roast another 15 minutes.
  33. Spoon with another layer of glaze.
  34. Reduce oven temperature to 350 degrees.
  35. Roast for 30 minutes or until a thermometer inserted into the meat (careful not to insert into stuffing) reaches 165 degrees).
  36. Remove from the oven and let rest for 20 minutes.
  37. To serve:
  38. Slice roulades into spirals and arrange on a platter with drumsticks and wings.
  39. Garnish with fresh sprigs of sage, orange slices and cranberries.

You should have more stuffing than needed to make the roulades. Spoon into a sprayed casserole dish, top with thin slices of butter, and bake uncovered for 45 minutes or until golden brown.

Prosciutto Wrapped Asparagus Stuffed Chicken with Scallion Smashed Potatoes.

Dinner is served! This asparagus stuffed chicken is on the menu tonight.

A perfect-for-spring, healthy and comforting meal. We love it!

Today we’re stuffing our chicken with asparagus and eating it! And throwing a bunch of scallions in our mashed potatoes.

While the title seems ridiculously complicated, the dish itself is not! There is, indeed, asparagus (and brie cheese!) stuffed in the chicken breasts. And the entire thing is wrapped in prosciutto. But it comes together easily… and deliciously!

By cutting a pocket into the chicken breast, you can stuff it with brie and the asparagus spears. Then we wrap the entire thing in prosciutto (I’m always into this) so the cheese doesn’t spill out while cooking. The prosciutto also gets so crispy crunchy, like super thin bacon. It’s wonderful.

It’s flavorful!

The chicken starts in a skillet and finishes in the oven, which also allows the asparagus to roast.

So you have your chicken and vegetables in one little pouch!

To take things really over the top, I like to serve this with scallion smashed potatoes. I mean, this plate is so wonderful to serve your family or friends.

These scallion smashed potatoes are a little refreshing spring take on the classic. Now, I’ve rambled for years about how when it comes to traditional meals (like thanksgiving or christmas, where mashed potatoes are served), I prefer the classic, plain version.

However! When it comes to a special spring dinner, be it easter or even just… a random Wednesday night, I don’t mind a little something extra.

First, I keep the skins on when mashing the potatoes, bringing more texture to the dish. Eddie absolutely loooooves mashed potatoes this way!

Then, I throw in a bunch of sliced scallions. They add a little crispy crunch, some delicious onion-y flavor and all around bring the meal together.

Just look at this! The dish is so satisfying.

It’s not a meal that comes out of my kitchen every night. However, it does remind me of the dinners my mom made nearly every night when I was growing up. Plus, it’s something that everyone really loves. And the leftovers are good too!

Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)
  • 2 ounces prosciutto, chopped
  • 16 large spinach leaves, stemmed
  • 8 ounces uncooked fettuccine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ teaspoon salt
  • 4 teaspoons extravirgin olive oil, divided
  • 2 tablespoons white wine
  • 2 tablespoons water

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.

Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons cheese mixture over each breast half. Place 4 spinach leaves on each breast half flatten with hand. Roll up chicken, jelly-roll fashion, starting with narrow end. Secure at 1-inch intervals with twine. Set aside.

Cook pasta according to package directions, omitting salt and fat. Drain well. Place pasta in a large bowl. Sprinkle with parsley and 1/4 teaspoon salt. Drizzle with 2 teaspoons oil toss gently to coat. Cover and keep warm.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Place chicken in pan, and cook for 6 minutes, browning on all sides. Add wine and water. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done. Remove chicken from pan, and let stand for 2 minutes. Remove twine, and slice each roulade crosswise into 5 equal pieces.

Place about 1 cup of the pasta mixture on each of 4 plates top each with 5 pieces roulade. Serve immediately.

Watch the video: How to Cook Chicken Roulade with Bechamel Sauce and Potato Mousseline for TESDALiman (October 2021).