Chicken Basil Prosciutto and Goat Cheese Roulade with a Lemon
Elevate your dinner table with this irresistible Chicken Basil Prosciutto and Goat Cheese Roulade with a Lemon—a dish that’s as elegant as it is delicious. Tender chicken breasts are expertly butterflied, then layered with creamy goat cheese, fragrant fresh basil leaves, and savory prosciutto before being rolled into stunning roulades. A quick sear locks in flavor, while a luxurious white wine and lemon-infused sauce adds a zesty finish. Baked to perfection in under 30 minutes, this dish is perfect for impressing guests or treating yourself to a gourmet meal at home. Pair it with a crisp green salad or roasted vegetables for a complete dining experience. Keywords: chicken roulade, basil, goat cheese, prosciutto, lemon sauce recipe.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 120 grams goat cheese
- 16 leaves fresh basil leaves
- 4 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 60 milliliters dry white wine
- 120 milliliters chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a cutting board and carefully butterfly each by slicing horizontally without cutting all the way through. Open them flat like a book.
Season the inside of each chicken breast with a pinch of salt and black pepper.
Place 1 slice of prosciutto, 2 basil leaves, and about 30 grams of goat cheese on one side of each chicken breast.
Roll each chicken breast tightly, starting from the filled side, and secure with toothpicks or kitchen twine to create a roulade.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2-3 minutes on each side until golden brown.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Deglaze the skillet by adding dry white wine, scraping up any browned bits. Let it simmer for 1 minute.
Add chicken stock, lemon juice, and lemon zest to the skillet, then transfer the skillet to the preheated oven.
Bake the roulades for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the roulades to a plate. Let them rest for 5 minutes.
Pour the sauce over the roulades and serve warm, garnished with extra fresh basil and lemon slices if desired.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 4204 mg | 183% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 255.4 g | 511% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 352 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
