This chicken roulade recipe is an oldie but goodie from my catering days at Fine Catering by Russell Morin. I’m not sure how much I’ve deviated from the original, but this is what I remember about how to make this dish.
- Pound boneless chicken breasts thin to create a large surface area
- Spread a layer of basil pesto, about a tablespoon’s worth, on the inside of the breast. Top with a slice of proscuitto, and about an ounce sized block of fontina in the center.
- Roll into little egg roll-shaped logs.
- Place in a deep dish or pan and place in the freezer for at least 30 minutes, this will help the rolls hold their shape without the use of foreign objects such as string or wooden skewers.
- Remove the pan from the freezer, dip the rolls in melted butter, then roll into my beloved Ritz Cracker crumbs as seen in Monday Night Mac and Cheese.
- This can all be done a day or two ahead before baking. Bake the chicken in a deep dish or pan covered with foil at 400 degrees for 20 minutes. Remove cover and bake an additional ten minutes.
- Rolls can be served whole, or sliced into pinwheels to reveal filling. If slicing, allow the chicken to rest at least 10 minutes. Serve with Beurre Blanc.