Chicken Roulades Stuffed with Prosciutto and Apples

Staff Writer
Chicken Roulades Stuffed with Prosciutto and Apples
Thinkstock/iStockphoto

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. 

4
Servings
708
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • 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

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.
 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
44g
67%
Sugar
9g
N/A
Saturated Fat
17g
83%
Cholesterol
178mg
59%
Protein
56g
100%
Carbs
22g
7%
Vitamin A
553µg
61%
Vitamin B12
1µg
18%
Vitamin B6
1mg
62%
Vitamin C
16mg
27%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
10µg
12%
Calcium
360mg
36%
Fiber
2g
10%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
3mg
15%
Magnesium
94mg
24%
Monounsaturated
18g
N/A
Niacin (B3)
22mg
100%
Phosphorus
630mg
90%
Polyunsaturated
5g
N/A
Potassium
977mg
28%
Riboflavin (B2)
0.5mg
32.1%
Sodium
1206mg
50%
Sugars, added
2g
N/A
Thiamin (B1)
0.3mg
23%
Trans
0.8g
N/A
Zinc
4mg
24%

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