Chicken, Prosciutto and Cream Cheese Roulade

    1 hour 45 min

    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.

    36 people made this

    Serves: 4 

    • 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
    • 45g butter
    • 3 tablespoons plain flour
    • 125ml white wine
    • 250ml chicken stock

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (23)


    This recipe was really good, as written, but it needs a bit of tweeking on the cooking time. It took MUCH longer than stated for the chicken to cook with everything inside, and mine never got to the stated temp (but the chicken was cooked through...just the stuffing wasn't at that temp- which may be a food hazard! I think a way to remedy that would be to follow the first steps up to after you make the sauce. Then, I'd pour the sauce over the chicken, cover it, and cook it in the oven for 20-30 mins at 375. That would also ensure that the raw onions and garlic in the cream cheese were cooked. On taste, this recipe is five stars- just not quite the right way to make it! I'll definitely make it again! I served it over rice, and as another reviewer said, there's a TON of sauce, but it helps with the cooking and keeping the meat moist, I'm sure!  -  31 May 2009  (Review from Allrecipes US | Canada)


    It was a five star for us. The recipe says cook time at the top of the recipe. 30 minutes. That is pretty much true. I did as it directed when I was simmering it in the sauce. I simmered it for about 20 to 25 minutes. I don't understand why it says 5 minutes when you return it to the sauce. It should be about 20 to 25 minutes. I served it with a great tossed salad, while our Fettuccini was cooking I served it with the Fettuccini and Asparagus. We both loved it. I will make it many times again. I got the Prosciutto at Wal-Mart for 3.00. Very tender, not overcooked. It leaves a wonderful aftertaste. You can roll them and refrigerate them (I tied them with string) and just do the cook them while you are making your salad and Vegetable. I am eager to have them for dinner tomorrow. Just the two of us so I have good leftovers.  -  27 Jul 2009  (Review from Allrecipes US | Canada)


    Very tasty! My local market was out of prosciutto, so I improvised and use bacon. I was concerned that the chicken might be lacking in flavor by doing so, but it was great even with the substitution. To cut calories; I used cornstarch for my thickening agent, which allowed me to omit the butter. The gravy was quite flavorful this way. I boiled angel hair pasta and added it to the sauce once it was done. I topped the pasta with the chicken and served with a side of asparagus. I think a sundried tomato pesto would be excellent added to the cream cheese mixture. Also would like to try topping it with mozzarella cheese and baking it as opposed to finishing it on the stove. A great recipe the way it is, but I believe will lend itself to a host of variations.  -  20 Sep 2009  (Review from Allrecipes US | Canada)