Chicken Rolade- Double Cheese

This recipe for Chicken Rolade - Double Cheese is impressive for a Sunday night dinner but easy enough for a week night quick dinner. The breasts are stuffed with Fontina cheese, parsley and prosciutto, then rolled in Parmesan...making it a double cheese delight! It's juicy and so flavorful thanks to the prosciutto, parsley and Fontina combo.

I love Prosciutto! Wee Bear and I got hooked a few years back on a BMW France road rally, Michelin Star restaurants and amazing wineries. We pulled off the motorway in our BMW (each car (12) was gifted to us and 11 other couples to use by BMW France for 2 weeks) hungry and wanting a quick sandwich. In France they love their French Baguette with butter, lettuce and Prosciutto......hooked! Of course we can't get that delicious baquette in the USA but, we can make due with a good bakery baguette. The prosciutto is sliced so thin and is nice and salty, it just melts in your mouth with every bite.

 This dish is also a visual stunner! You can't get more impressive than these little stuffed chicken breasts, you will have your friends and family you are a master chef! Is your mouth watering yet? Let's do this!

 

Chicken Rolade Double Cheese

4 thin cut filet of chicken breast (buy this way or cut)

2 T unsalted butter softened

1 T  fresh parsley, chopped

3 T panko bread crumbs

2 T grated Parmesan cheese

4 slices prosciutto

4 slices of Fontina cheese

1/2 cup flour

2 eggs

salt and pepper to taste (note the prosciutto is salty)

2 T olive oil

Pre-heat to 350 F degrees

Spray baking sheet

Mix together the Panko and Parmesan in a bowl and set aside

Depending how thin your slices are, you can tenderize with a mallet to thin out and make roll-a-ble.

Spread the butter on the filets and sprinkle the parsley mixture, top with a slice of cheese and a slice of prosciutto. Roll it up and secure with  toothpicks.

Put the flour in a bowl, put the crumb mixture in a bowl and put the eggs in a bowl and beat. 

Roll the individual roll-ups in the flour, then into the egg mixture and finally into the Panko/Parmesan mixture. Tuck in at the ends

Place on the prepared baking sheet, drizzle a little butter over the top (or spray with cooking oil, Pam etc) and bake for 30-35 minutes.

Enjoy!

* I serve with Basmati rice and a seasonal vegetable.

 * You can double or triple this recipe and freeze the rolades, for a very quick meal.