A delicious stuffed Dutch chicken roulade baked in the oven is the highlight of the dinner party. A filling of cream cheese, pesto, and sun-dried tomatoes wrapped in chicken and then rolled in salty Prosciutto. This gives you a tender piece of chicken that looks cheerful, and where every bite provides a taste explosion in your mouth. A truly celebratory dinner.
Dutch Chicken Rollade
When you say rollade, you think of Christmas. I certainly do. And the “ordinary” roulade, if you prepare it properly, is wonderfully tender and juicy.
But this stuffed chicken roulade is just that bit extra. The juicy chicken combined with a savory, creamy filling of pesto, cream cheese, herbs, and sun-dried tomatoes is already very tasty.
But by wrapping the chicken with Prosciutto, you get a crispy, salty outer layer (which also transfers all its flavors to the roulade). A dish you can't get enough of, and all pieces of rollade were gone very quickly during the family test cooking!
And are you looking for other main dishes that are really festive? Think about: Roasted Dutch Rollade, beef tongue in Madeira sauce, and Slow cooker fresh ham with Maple glaze.
Jump to:
What do you need for Stuffed Chicken Roulade?
To prepare this Dutch Chicken Rollade, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chicken rollade - A roulade, or rolled meat made from chicken. This ensures that it is wonderfully tender and soft. The chicken roulade is held together by a net or rope.
- Prosciutto - Is an Italian uncooked, unsmoked, and dry-cured cured ham. You buy it in thin slices in the meat department.
- Cream cheese - is a white, creamy, spreadable type of cheese. It has a mild taste. Natural cream cheese is used here.
- Thyme - Use fresh thyme to give a lot of flavor to this stuffed roulade. You can also replace the thyme with rosemary.
- Pesto - or pesto alla Genovese is an Italian sauce. It is made from basil, olive oil, garlic, sea salt, Parmesan cheese, and pine nuts. These are very finely ground into a green sauce.
- Butter - For a creamy taste
How to prepare Chicken Roulade with Prosciutto
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make a slice horizontally, in the meat, not through and through (stay about ½ inch (1 cm) from the bottom). Brush the inside with pesto.
- Divide the cream cheese, thyme leaves, and sun-dried tomatoes on the pesto.
- Press the tops of the roulade closed and cover them with slices of Prosciutto. Then tie the roulade with kitchen twine.
- Melt butter in the pan and fry the roulade on both sides. Place in a baking dish and bake for a further 60 minutes in a preheated oven at 350 °F (ca. 177 °C) until the core temperature is 158 °F (70 °C).
Serve this with cauliflower bacon gratin and oven potatoes with Italian herbs.
Tips and Variations
- Do you want to serve sauce with the Dutch Chicken Rollade? Think of a delicious Madeira sauce, Cumberland sauce, or mushroom sauce.
- Make a homemade chicken roulade? Use 2 pounds (0.91 kg) of chicken breast fillet, cut them open horizontally (not through and through), and fold them open. Place on a plastic wrap and cover with a second wrap, and beat them as flat as possible with the flat side of the meat hammer or a rolling pin. Remove the top skin from the foil and place the chicken fillets as close to each other as possible. Divide the filling over and roll it up as tightly as possible. Top with the Prosciutto and tie with kitchen twine. Wrap it in plastic wrap and set it in the fridge for an hour.
- You can also replace Prosciutto with Katenspek or Parma ham.
- Tip—First, place 4 to 5 strings 2 cm shorter than the roulade next to each other (spread it a bit). Put bacon on top and then the chicken roulade. Then fill. This way, you no longer have to turn the roulade with filling.
- The roulade is done when the meat thermometer shows 70 °C in the center of the roulade (in the core). If you don't have a thermometer, you can poke a hole in the middle with a skewer (about halfway). Then, gently press the roulade until some moisture comes out. If this is clear, the roulade is done.
- Fill the roulade a day in advance. Tie it with twine and roll it tightly in plastic wrap to keep it in shape. The next day you remove the foil, and you can immediately bake it from the fridge.
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📖 Recipe
RECIPE CARD
A delicious stuffed Dutch chicken roulade baked in the oven is the highlight of the dinner party. A filling of cream cheese, pesto, and sun-dried tomatoes wrapped in chicken and then rolled in salty Prosciutto. This gives you a tender piece of chicken that looks cheerful, and where every bite provides a taste explosion in your mouth. A truly celebratory dinner.
Equipment
- frying pan
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
- Kitchen twine
- aluminum foil
Ingredients
- 2 pounds chicken rollade, Homemade? See tips
- 2 tablespoons green pesto
- 2 tablespoons cream cheese
- 2 sprigs fresh thyme, leaves stripped
- 5 sun-dried tomatoes, cut into pieces
- 4 oz. Prosciutto
- 2 tablespoons butter
Instructions
- Preheat the oven to
350 °F or 320 °F. - Cut the chicken breast horizontally to about ½ inch (1 cm) from the bottom and push the sides out.2 pounds chicken rollade
- Brush the inside with pesto.2 tablespoons green pesto
- Divide the cream cheese, thyme leaves, and sun-dried tomatoes on top.2 tablespoons cream cheese, 2 sprigs fresh thyme, 5 sun-dried tomatoes
- Close the roulade and cover the top and bottom with slices of Prosciutto.4 oz. Prosciutto
- Tie kitchen twine around the roulade to keep it in shape.
- Melt butter in the pan and fry the roulade for 3 minutes.2 tablespoons butter
- Place the chicken roulade in an oven dish and place in the oven for 60 to 75 minutes until the chicken has a core temperature of 158 °F (70 °C).
- Wrap in aluminum foil and let rest for 5 minutes.
- Serve.
Notes
1. Sauce - Do you want to serve sauce with the chicken roulade? Think of a delicious Madeira sauce, Cumberland sauce, or mushroom sauce.
2. Make homemade chicken rollade? Use 2 pounds (0.91 kg) of chicken fillet, cut them open horizontally (not through and through), and fold them open. Place on a plastic wrap and cover with a second wrap, and beat them as flat as possible with the flat side of the meat hammer or a rolling pin. Remove the top skin from the foil and place the chicken fillets as close to each other as possible. Divide the filling over and roll it up as tightly as possible. Top with the Prosciutto and tie with kitchen twine. Wrap it in plastic wrap and set it in the fridge for an hour.
3. You can also replace Prosciutto with Parma ham.
4. Tip - First, place 4 to 5 strings 2 cm shorter than the roulade next to each other (spread it a bit). Put bacon on top and then the chicken roulade. Then fill. This way, you no longer have to turn the roulade with filling.
5. Done - The roulade is done when the meat thermometer shows 70 °C in the center of the roulade (in the core). If you don't have a thermometer, you can poke a hole in the middle with a skewer (about halfway). Then, gently press the roulade until some moisture comes out. If this is clear, the roulade is done.
6. In Advance - Fill the roulade a day in advance. Tie it with twine and roll it tightly in plastic wrap to keep it in shape. The next day you remove the foil, and you can immediately bake it from the fridge.
7. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
8. Storage
- Refrigerator - You can prepare a large part of the roulade a day in advance. Make the filling, put it in the roulade, wrap with Prosciutto and tie it. Now wrap tightly in plastic wrap (this is how it keeps its shape) and store. This way, you can prepare the roulade a day in advance.
- Refrigerator - (after baking) - The roulade can be kept, covered, for up to two days.
- Freezer (after baking) - Store the Dutch Chicken Rollade in a freezer bag or box for up to 2 months.
Nutrition
Calories: 605kcalCarbohydrates: 3gProtein: 75gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 235mgSodium: 498mgFiber: 1gSugar: 1gVitamin A: 533IUVitamin C: 2mgIron: 3mg
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