Chicken Roulade with Herbed Cheese and Prosciutto

Chicken Roulade with Herbed Cheese and Prosciutto
Photo by Lee Harrelson


  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 16 large spinach leaves, stemmed
  • 2 ounces prosciutto, chopped
  • ½ teaspoon freshly ground black pepper
  • 4 teaspoons extravirgin olive oil, divided
  • 2 tablespoons light garlic and herb spreadable cheese (such as Alouette Light)
  • + 5 more ingredients
    • ¼ teaspoon salt
    • 2 tablespoons water
    • 8 ounces uncooked fettuccine
    • ½ teaspoon salt
    • 2 tablespoons white wine

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper. Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons ch...

View full recipe at My Recipes


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