Prosciutto and Goat cheese Chicken Roulade
Prosciutto and Goat cheese Chicken Roulade
Tender chicken breasts are transformed into elegant roulades, embracing a savory symphony of ingredients. Begin with a layer of prosciutto over the chicken which creates a delicate, salty foundation. Then add a creamy goat cheese spread inside which will infuse each slice with a rich and tangy essence. We suggest serving this sophisticated dish at your next dinner gathering or special occasion.
- 2 shallots diced- separated into two portions ( reserve one portion to the side for later use)
- 4 cloves of garlic minced separated into two portions ( reserve one portion to the side for later use)
- 1 large bunch of Spinach
- 2 Chicken breasts pounded down to about 1/4 inch as even as possible throughout.
- 4 oz of goat cheese.
- 4 oz sliced prosciutto
- 3 tablespoons of neutral oil
- Salt and pepper to taste
- 1 tsp Calabrian chile paste
- 1/2 cup white wine
- 1/2 cup chicken stock
- 3-4 sprigs of thyme
- 1 tablespoon of butter
- In a 12.5" G5 Graphite Core skillet, heat 1 tablespoon of neutral oil in the pan over medium heat. When hot add 1/2 of the diced shallots and cook for 2 minutes, add the garlic and continue to cook for an additional 30 seconds until very fragrant.
- Turn down the heat to medium low, add the spinach and cook until just wilted. Season with salt and pepper. Remove from the pan and let drain to remove as much moisture from the spinach as you can. (This is important to keep in mind as you do not want excess spinach water added into the roulade when it cooks.)
- After the spinach has cooled. You can begin to prepare the roulades.
- The whole process of creating a roulade can vary in many different cooking techniques. But if you are doing this dish for a special occasion, you will need a Sous Vide. In the notes below I have outlined the steps to doing this for an everyday cooking method. The results are still delicious either way but the Sous Vide brings out the texture of the chicken.
- Season the chicken on both sides with salt and pepper. Let rest at room temperature for 30 minutes. Set your All-Clad Sous Vide to 148 degrees.
- Extend a broad working area by overlapping plastic wrap. Place the chicken on the plastic, ensuring a minimum of two layers with at least a five-inch width on both sides of the chicken for twisting purposes. Cover the chicken entirely with a layer of prosciutto. Gently flip it over, allowing the prosciutto to rest directly on the plastic.
- Position a uniform layer of the cooked spinach in the center of the chicken. Align a layer of goat cheese next to the spinach, covering the chicken evenly
- From the bottom to the top, roll the chicken with the plastic halfway up to keep its shape and prevent it from coming apart. Use your hands to fold the chicken into itself so that the plastic does not get intertwined with the chicken during the cook. Then use the plastic wrap to completely cover the chicken. Now begin to twist. Twist both hands in opposite directions. This will lock the chicken into itself. You will notice the chicken get thicker the tighter it gets. Repeat with the other chicken breasts.
- Once set, recommend to vacuum seal the chicken inside the wrap. Once sealed, place in the water bath of the sous vide for 1 hour.
- After 1 hour, remove from the water bath. Remove the vacuum bag and plastic wrap gently. Gently pat dry with a paper towel.
- Heat two tablespoons of neutral oil in your G5 Graphite Core 12.5" Skillet over medium high heat. Sear the chicken roulades all around for roughly 1 minute per side. Remember the chicken is cooked, now you are searing the exterior for the textured crust. When golden browned all around remove and let rest for 5 minutes prior to cutting.
- While the chicken rests add the shallots and cook over medium low heat for 2 minutes, add the garlic, thyme, and chile paste. Continue to cook for an additional minute. Turn the heat to medium and add the wine to the pan. Deglaze the brown bits from the bottom of the pan. Add the stock to the pan and cook for 2 more minutes letting it reduce down. Turn off the heat and add the cold butter, whisking it into the stock to create an emulsified sauce.
- Cut the roulades into medallions. Plate over your choice of vegetables. Pour the sauce over the chicken and serve immediately.
The sous vide method in our opinion yields the best results. But if you do not have one available, you can still create this visual masterpiece. Another technique would be to poach the plastic wrapped chicken for about 15 minutes. We would create a poaching liquid, consisting of water, white wine, onion, herbs, and garlic. Bring to a boil, reduce the heat to low, and add the chicken for roughly 15 to 20 minutes or until the chicken is cooked through and reads 148 degrees on a thermometer. Then you can remove, pat dry and sear as done above.
All-Clad Resident Chef Derek Finocchiaro
All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.