Preparation Method
- Butterfly the chicken breasts: Set the chicken on a cutting board. Place your knife parallel to the cutting board and slice the chicken breasts in half almost all the way through the center, leaving them connected at 1 side.
- Set 2 large pieces of plastic wrap on your worksurface and lightly mist them with water. Place 1 butterflied chicken breast on top of 1 piece of plastic wrap and cover with the second sheet of plastic wrap, moistened side down. Using a meat mallet, pound the chicken until it’s ¼ inch thick. Repeat with the remaining chicken breasts. Discard the plastic wrap.
- Season the breasts with salt and pepper. Lay 1 piece of prosciutto on top of each breast, followed by 4 to 6 spinach leaves and one-quarter of the sun-dried tomatoes. Tuck the ends of each chicken breast in, then roll it into a tight cylinder and tie with kitchen twine (or use toothpicks to fasten the breast shut).
- Preheat the oven to 400°F. Heat the butter and oil in a large skillet or sauté pan over medium-high heat. Add the chicken roulades and brown on all sides, about 8 minutes. Transfer to the oven and roast until an instant-read thermometer inserted into the chicken reads 160°F to 165°F, about 10 minutes (be sure to take the temperature of the meat and not the filling). Transfer the chicken to a plate and let rest for 10 minutes. Remove the twine. Slice into 4 or 5 pieces and serve.
Variations
ROASTED PEPPER ROULADE
Substitute shaved Parmigiano-Reggiano cheese for the prosciutto; and fresh basil leaves for the spinach, roasted red bell pep-pers, chopped, for the sun-dried tomatoes.
SMOKY HAM ROULADE
Substitute smoked Black Forest ham for the prosciutto, roughly chopped Swiss chard for the spinach, and sautéed mushrooms for the sun-dried tomatoes.
