About this recipe:This cream cheese stuffed chicken is sure to impress. Whether it's for a weeknight family dinner or for guests at a dinner party. The chicken roulade can be prepared a day in advance, to save you some time.
225g light cream cheese
1 small red onion, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast fillets
8 slices prosciutto
8 leaves fresh basil
3 tablespoons olive oil
3 tablespoons plain flour
125ml white wine
250ml chicken stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Mix the cream cheese, red onion, garlic and black pepper together in a small bowl; set aside. Place the chicken breasts between two sheets of greaseproof paper on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1cm.
Spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. Roll the chicken breasts over the filling and secure with cocktail sticks. Cover and refrigerate 1 hour to overnight.
Heat the olive oil in a large frying pan over medium-high heat. Add the chicken breasts; cook until browned on all sides, about 10 minutes. Remove the chicken from the pan and set aside. Whisk the butter and flour into the frying pan until the butter melts and the flour turns golden, about 1 minute. Stir in the white wine and cook for 1 minute. Pour in the chicken broth and return to the boil. Reduce heat to medium-low; simmer for a few more minutes. Return the chicken breasts to the frying pan and cover; cook until the chicken is no longer pink in the centre, about 5 minutes. An instant-read thermometer inserted into the centre should read at least 74 degrees C.