Essential Ingredients for Your Stuffed Chicken Roulade

To embark on the preparation of this exquisite Dutch Chicken Roulade, you will need a selection of high-quality ingredients that contribute to its rich and balanced flavor profile. The precise measurements for each ingredient can be found in the detailed recipe card conveniently located at the bottom of this blog post. Here’s a closer look at what you’ll be working with:

• Chicken Roulade: This forms the succulent base of our dish. A roulade is essentially a rolled cut of meat, and using chicken ensures a wonderfully tender and moist result. Typically, a chicken roulade comes pre-prepared and held together with a net or kitchen twine, making it convenient to stuff. If you’re making your own from scratch, you’ll want boneless, skinless chicken breasts, butterflied and pounded thin.
• Prosciutto: This Italian uncooked, unsmoked, and dry-cured ham is a game-changer for this recipe. Purchased in thin, delicate slices from the deli or meat department, Prosciutto provides a salty, savory exterior that crisps up beautifully in the oven, imparting its distinctive flavor and a delightful texture to the chicken. It also helps to keep the chicken incredibly moist.
• Cream Cheese: A key component of our creamy filling, natural cream cheese is a soft, spreadable cheese with a mild, slightly tangy taste. It acts as a rich binder for the other filling ingredients, ensuring a luscious and smooth texture. For the best flavor and consistency, we recommend using full-fat cream cheese.
• Fresh Thyme: The aromatic, earthy notes of fresh thyme perfectly complement chicken and the Mediterranean-inspired flavors of the pesto and sun-dried tomatoes. Using fresh sprigs, with the leaves stripped, provides a vibrant fragrance and taste. If fresh thyme isn’t available, or if you prefer a different herb, fresh rosemary makes an excellent alternative, offering a slightly more pungent, piney flavor.
• Pesto: Specifically, pesto alla Genovese, is a classic Italian sauce known for its bright, savory profile. It’s traditionally made from fresh basil, extra virgin olive oil, garlic, sea salt, Parmesan cheese, and pine nuts, all finely ground into a vibrant green paste. Pesto adds a burst of herbaceous flavor and a lovely moisture to the filling, truly enhancing the overall dish.
• Sun-dried Tomatoes: These intensely flavored tomatoes, dried to concentrate their natural sweetness and umami, add a chewy texture and a deep, tangy burst of flavor to the filling. Their vibrant color also adds to the dish’s visual appeal.
• Butter: Used for searing the roulade before it goes into the oven, butter is crucial for developing a rich, golden-brown crust and locking in moisture. It contributes a nutty, creamy flavor that perfectly complements the chicken and Prosciutto. While olive oil can be used, butter offers a superior browning and flavor.

Crafting Your Culinary Masterpiece: How to Prepare Chicken Roulade with Prosciutto

Creating this impressive chicken roulade is simpler than you might think, and the effort is truly rewarded with incredible flavors. Below, you’ll find a step-by-step guide to help you through the process. For a printable version of this recipe with all the detailed instructions and ingredient quantities, please refer to the recipe card at the bottom of this blog.

1. **Prepare the Chicken:** Carefully make a horizontal slice in the chicken breast or roulade, creating a pocket without cutting all the way through (aim to stay about ½ inch or 1 cm from the bottom edge). Gently open the chicken, laying it flat to expose the inner surface. This creates the perfect canvas for our delicious filling.
2. **Apply the Pesto:** Take your vibrant green pesto and generously brush it over the entire inside surface of the opened chicken. Ensure an even layer, as the pesto will provide a foundational layer of flavor and moisture for the filling.
3. **Add the Filling:** Evenly distribute the cream cheese, stripped fresh thyme leaves, and chopped sun-dried tomatoes over the pesto-coated chicken. Spread the mixture from edge to edge, ensuring every bite of the roulade will contain a burst of these delightful flavors.
4. **Roll and Wrap:** Carefully press the tops of the roulade closed, bringing the edges together to encase the filling. Then, meticulously cover the entire outside of the chicken roulade with slices of Prosciutto, overlapping them slightly to ensure full coverage. This creates a protective, flavorful, and beautiful outer layer. Once wrapped, securely tie the roulade with kitchen twine at regular intervals to maintain its shape during cooking.
5. **Sear and Bake:** In a large pan, melt the butter over medium-high heat. Once hot and shimmering, carefully place the roulade in the pan and sear it on all sides until beautifully golden brown, about 2-3 minutes per side. This step develops incredible flavor and color. Transfer the seared roulade to a baking dish and place it into a preheated oven at 350°F (approximately 177°C). Bake for approximately 60 to 75 minutes, or until the internal core temperature of the chicken reaches 158°F (70°C) as measured with a meat thermometer.
6. **Rest and Serve:** Once baked, remove the roulade from the oven, cover it loosely with aluminum foil, and let it rest for 5-10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist chicken. Slice the roulade into thick medallions, remove the twine, and serve immediately.

This magnificent chicken roulade pairs wonderfully with a variety of side dishes. For an indulgent meal, consider serving it alongside a creamy cauliflower bacon gratin and perfectly seasoned oven potatoes with Italian herbs.

Expert Tips and Creative Variations for Your Stuffed Chicken Roulade

To ensure your Dutch Chicken Roulade is nothing short of spectacular, and to inspire further culinary adventures, here are some invaluable tips and variations:

• **Sauce Pairings:** Elevate your chicken roulade with a complementary sauce. A rich Madeira sauce offers a deep, wine-infused flavor that pairs beautifully with chicken. For a fruity and tangy contrast, a Cumberland sauce is a superb choice. Alternatively, a creamy and earthy mushroom sauce adds a comforting and savory dimension. Each sauce can transform the dish, offering a different experience.
• **Making Homemade Chicken Roulade:** If you prefer to prepare your chicken roulade from scratch, it’s a rewarding process. Begin with approximately 2 pounds (0.91 kg) of boneless, skinless chicken breast fillets. Lay each fillet flat on a cutting board. Carefully make a horizontal slice through the thickest part of each fillet, creating a pocket or butterflying it, ensuring you don’t cut all the way through to the other side. Place the opened chicken fillets between two sheets of plastic wrap. Using the flat side of a meat hammer or a rolling pin, pound them evenly until they are about ¼ to ½ inch (0.6 to 1.3 cm) thick. This creates a larger, more uniform surface for rolling. Arrange the flattened chicken fillets, slightly overlapping, on a fresh sheet of plastic wrap to form a single, rectangular canvas. Spread your filling evenly over the chicken, then, using the plastic wrap to assist, roll the chicken as tightly as possible into a log. Proceed with wrapping it in Prosciutto and tying it with kitchen twine. For best results, wrap the entire roulade tightly in plastic wrap and refrigerate for at least an hour (or up to overnight) to help it firm up and hold its shape before cooking.
• **Prosciutto Alternatives:** While Prosciutto offers a unique flavor, you can certainly experiment with other cured meats. Katenspek, a traditional Dutch smoked and cooked bacon, provides a distinct smoky flavor. Parma ham, another Italian dry-cured ham, is very similar to Prosciutto and makes an excellent substitute. These alternatives will subtly change the flavor profile, offering delicious variations.
• **Smart Tying Tip for Easy Filling:** To make the process of filling and rolling your roulade significantly easier, especially if it’s large, try this technique: Lay out 4 to 5 lengths of kitchen twine on your work surface, spaced evenly and slightly shorter than the length of your roulade. On top of the twine, arrange your Prosciutto slices, overlapping them. Then, place your prepared chicken breast (butterflied and ready for filling) on top of the Prosciutto. Now, you can spread the filling over the chicken. Once filled, use the underlying twine to help you gently roll up the entire assembly, then tie the strings securely. This method prevents the need to turn a filled, unwrapped roulade, which can be messy.
• **Ensuring Perfect Doneness:** The most reliable way to check if your chicken roulade is perfectly cooked is by using a meat thermometer. Insert it into the thickest part of the roulade (the core), ensuring it’s not touching any bone or the filling directly. The chicken is done when the internal temperature reaches 158°F (70°C). If you don’t have a meat thermometer, you can perform a simple skewer test: poke a hole into the middle of the roulade with a skewer (about halfway through). Gently press the roulade; if the juices that come out are clear, the chicken is cooked through. If they are pink or cloudy, continue cooking.
• **Prepare in Advance:** This dish is ideal for make-ahead preparation, allowing for stress-free entertaining. You can fully assemble and fill the roulade a day in advance. After wrapping it with Prosciutto and tying it with twine, wrap it tightly in plastic wrap to maintain its shape and moisture. Store it in the refrigerator. The next day, simply remove the plastic wrap and proceed directly to the searing and baking steps from the fridge. This significantly cuts down on day-of cooking time.
• **Oven Temperature Considerations:** Please note that oven temperatures can vary. When using a conventional oven, set the temperature to 350°F (180°C). If you are using a convection oven (which has a fan to circulate air), it’s generally recommended to reduce the temperature by about 30°F or 20°C, so 320°F (160°C) would be sufficient. Always monitor your roulade, as cooking times can also vary with oven models.
• **Storage Solutions:** Proper storage ensures you can enjoy leftovers or prepare components ahead of time.
  • Refrigerator (Pre-baked): As mentioned, you can prepare the entire roulade, including the filling, Prosciutto wrap, and tying, a day in advance. Wrap it tightly in plastic wrap to keep its shape and store it in the refrigerator until ready to bake.
  • Refrigerator (After Baking): Leftover baked roulade can be kept, covered tightly in an airtight container, in the refrigerator for up to two days. Reheat gently to prevent drying out.
  • Freezer (After Baking): For longer storage, allow the baked roulade to cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag or an airtight freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
• **Nutritional Information:** The nutritional values provided in the recipe card are calculated per person, based on the assumption that this delicious Dutch Chicken Roulade serves four individuals, and do not include any additional side dishes.

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Dutch Chicken Roulade

Andréa