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Golden baked prosciutto-wrapped chicken roll-ups with creamy potatoes on a green plate

Chicken cutlets rolled in cured ham

Main dishes

Pounded chicken cutlets filled with goat cheese, sun-dried tomatoes and basil, wrapped in prosciutto and baked for 30 minutes.

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Chicken roll-ups wrapped in prosciutto and baked in the oven: the supper of September 9, served with potatoes.

The cutlets are pounded thin, spread with olive tapenade, topped with sun-dried tomatoes, basil and fresh goat cheese, then rolled up and wrapped in prosciutto. A little broth in the bottom of the dish, and 30 minutes at 180 °C.

Slice them just before serving.

Ingredients and directions

  • Prep time10 min
  • Cook time30 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodBaked

Ingredients

4 servings
  • $5.15
  • $0.17
  • $0.67
  • $0.14
  • $0.03

Directions

  1. Preheat the oven to 180 °C.
  2. Pound the chicken cutlets thin. ≈ 3 min
  3. Spread them with olive tapenade, then top with chopped sun-dried tomatoes, basil and diced goat cheese. Season. ≈ 10 min
  4. Roll up the cutlets and wrap them in the prosciutto. ≈ 3 min
  5. Place them in a baking dish and pour in the broth. ≈ 3 min
  6. Bake for 30 minutes, then slice.

Equipment

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Before you start

Ingredients

  • 3 chicken cutlets
  • 6 slices prosciutto
  • 3 tsp olive tapenade
  • 3 sun-dried tomatoes
  • 40 g fresh goat cheese
  • 3 basil leaves
  • 5 cl chicken broth
  • Salt and pepper

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