Preparation: 30 minutes | Total Time: 1 hour | Serves: 4
2 large chicken breasts
Raclette cheese, cut into thin strips
1 cup Emmental cheese
4 thin slices prosciutto
4-6 sage leaves
¼ cup all-purpose flour
1 tsp thyme
1 tsp garlic salt
2 tbsp unsalted butter, melted
1 cup panko bread crumbs*
Salt and pepper to taste
1. Preheat oven to 350ºF.
2. Place a large piece of saran wrap on a cutting board. Place one of the chicken breasts on top and layer another large piece of saran wrap over top. Using a meat mallet*, pound the breast to ¼ to ½ inch thick. Repeat with the other breast.
3. Remove the top plastic wrap from the chicken breasts, place 2 slices of prosciutto and 2-3 sage leaves on top of the breast. Add ½ cup Emmental and about 4 strips of raclette cheese to each chicken breast.
4. Roll the chicken breast tightly*. Squeeze the chicken into a log with the plastic wrap. Repeat with the other chicken breast.
5. Prepare the dredge and breadcrumbs for the chicken roulade. You will need three containers or dishes that are large enough for you to roll the chicken in. In the first container, season flour with thyme, garlic salt, and pepper. In the second container, beat the egg. In the last container, mix melted butter into panko crumbs.
6. Remove the chicken from the saran wrap, roll the chicken first in the flour mixture. Pat the chicken to remove any excess.
7. Dip the chicken into the egg, then immediately roll in the breadcrumbs. You may need to press the breadcrumbs onto each side of the chicken to ensure that it sticks well.
8. Bake for 20-25 minutes, or until chicken is 160ºF in the centre.
9. Let cool for 5 minutes before slicing the chicken into ½ inch slices, exposing the cross-section.
10. Serve with lemon-mustard aioli.
Makes about ¼ cup
3 tbsp mayo
2 tsp mustard
Juice from 1 lemon
½ tsp thyme
Salt and pepper to taste
Mix all ingredients together.
• Toast the panko crumbs at 350ºF for 3-5 minutes before using it to coat your chicken. The crumbs should be a light golden colour. The breaded chicken will turn out more even in colour and have a better crunchy texture.
• If a meat mallet isn’t on hand, use a large heavy skillet to pound the chicken breasts, or even the side of a large hammer will work.
• We use the bottom saran wrap to help roll the chicken breast tight, similar to rolling sushi. If needed, use toothpicks or butcher’s twine to secure the chicken remains in a roll (or “roulade”).
• Serve chicken with steamed or grilled asparagus, a great pairing to the lemon-mustard aioli!