Chicken Roulades Stuffed with Prosciutto and Apples

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Ingredients

  • chicken breasts, pounded to 1/8 inch thin
  • slices prosciutto
  • 6 Ounces  sharp Cheddar cheese, sliced very thin
  • 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

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. 

Directions

Preheat the oven to 400 degrees.

Lay the chicken out on a cutting board. Layer a piece of procuitto over each piece of chicken, then add a slice of cheese and a couple of slices of apple. Roll one end of the chicken to the other to form a cylinder. Secure the seam with a few toothpicks. Place the chicken on a parchment-lined baking sheet and brush the chicken with the olive oil and season with salt and pepper. Place in the oven for 20 minutes.

While the chicken is cooking, place the squash and chicken stock in a pot and bring it to a boil. Continue to cook until fork tender and drain into a colander. Purée the squash with the butter, brown sugar, nutmeg, and cinnamon and then serve alongside the chicken.
 

Notes

For more recipes from Matt and tips on how to better stock your pantry, download his app Matt's Pantry

Nutrition

Calories per serving:

560 calories

Dietary restrictions:

Low Carb

Daily value:

28%

Servings:

4
  • Fat 134g 206%
  • Carbs 103g 34%
  • Saturated 56g 280%
  • Fiber 11g 45%
  • Trans 2g
  • Sugars 51g
  • Monounsaturated 54g
  • Polyunsaturated 11g
  • Protein 157g 315%
  • Cholesterol 464mg 155%
  • Sodium 11,308mg 471%
  • Calcium 1,385mg 139%
  • Magnesium 272mg 68%
  • Potassium 3,866mg 110%
  • Iron 8mg 46%
  • Zinc 17mg 113%
  • Phosphorus 2,203mg 315%
  • Vitamin A 2,048µg 228%
  • Vitamin C 69mg 114%
  • Thiamin (B1) 3mg 170%
  • Riboflavin (B2) 2mg 135%
  • Niacin (B3) 28mg 141%
  • Vitamin B6 2mg 124%
  • Folic Acid (B9) 180µg 45%
  • Vitamin B12 5µg 75%
  • Vitamin D 4µg 1%
  • Vitamin E 11mg 56%
  • Vitamin K 36µg 45%
Have a question about nutritional data? Let us know.
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