Prosciutto & Mozzarella Stuffed Chicken Roulade

Ingredients

• 4 boneless, skinless chicken breasts, butterflied and pounded thin
• 8-10 slices prosciutto
• 1 cup shredded or sliced mozzarella cheese
• 1 cup fresh spinach or basil leaves
• 1/2 cup sun-dried tomatoes or cherry tomatoes, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and cracked black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh basil, chopped
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• Cracked black pepper, to taste
• Flaky sea salt, for finishing

Method

1. Butterfly each chicken breast and pound to an even 1/4-inch thickness between sheets of plastic wrap. Season both sides with salt and pepper.
2. Lay 2-3 slices of prosciutto on each breast, then top with mozzarella, spinach or basil, chopped tomatoes, and a bit of minced garlic.
3. Roll each breast tightly from one end to the other, tucking in the filling, and secure with kitchen twine or toothpicks about every inch.
4. Wrap additional prosciutto slices around the outside of each roulade, overlapping to fully cover the chicken.
5. Heat olive oil in an oven-safe skillet over medium-high heat and sear the roulades on all sides until the prosciutto is crisp and golden, about 3-4 minutes per side.
6. Rub the outside with olive oil and coat generously with chopped parsley, basil, Italian seasoning, garlic powder, and cracked pepper.
7. Transfer the skillet to a 400°F oven and bake for 20-25 minutes, until the internal temperature reaches 165°F.
8. Let the roulades rest for 5-10 minutes, then remove the twine or toothpicks and slice into thick medallions.
9. Plate with a sprinkle of flaky salt, extra herbs, and a cherry tomato garnish.