Roulade is just a fancy name for rolled chicken and once plated this dish is quite fancy pants. This a great dish for using up leftover greens, sundried tomatoes or just about anything you like! I serve mine with some cooked mashed peas, mash and a simple chicken gravy.
4 chicken Breasts
250g Ricotta cheese
100g Baby Spinach
200g Semi Sundried Tomatoes
50g Pine nuts, toasted
8 Slices Prosciutto
Peas, Cooked and mashed
Paris Mash (Click here for mash recipe)
Preheat oven to 180C
Place a length of baking paper on each side of the chicken breasts and gently pound with a mallet or a rolling pin until it is a 1cm thick.
Layer each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach, a few semi-dried tomatoes and a spoonful of pine nuts. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
Place the chicken breasts on a lined baking tray and put in the oven for about 30-45 minutes or until chicken is cooked. Once the chicken is cooked slice each roll into 3cm thick slices. Serve with Paris mash, crushed peas and gravy.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.