Prosciutto and Goat Cheese Chicken Rollatini

This recipe found its way into my kitchen years ago and over time has transformed into a beautiful marriage of prosciutto and goat cheese. The pan sauce that coats each rollatini is finished with a pat of butter to create a silky smooth texture. I often pull this dish out of my recipe box for both large crowds, as well as intimate dinners. Not only is it delicious, but can also be created with ease.

My favorite sides for this dish include roasted garlic broccoli and a fresh whole wheat baguette to sop up the juices! Oh, and don’t forget to pour yourself and your special someone the rest of the wine not used for cooking! 

Prosciutto and Goat Cheese Chicken Rollatini

3 boneless, skinless chicken breasts
12 tablespoons goat cheese, softened
6 slices prosciutto
3 tablespoons butter, divided
10 oz mushrooms, sliced
Flour, for dredging
2 tablespoons canola oil
1½ cups chicken broth
¼ cup or your favorite red wine (I used Beaujolais)

Salt and black pepper, to taste

1.       Fillet chicken breast- Lay chicken breast onto a cutting surface. Make sure the thicker end of the meat faces the knife hand. Flatten the meat with the other hand and begin cutting horizontally through the midsection of the breast.  Watch your fingers!

2.      Take the 6 filleted chicken breasts and pound them to 1/8^th of an inch thick.

3.       Place chicken breasts on a flat surface and working one by one- spread with 2 tablespoons of goat cheese and top with one slice prosciutto. Roll into a tight cylinder. Using kitchen twine, tie chicken roll 1" in from each end. Snip off excess twine. 

4.      Heat 2 tablespoons of butter in a large sauté pan over medium-high heat. Add mushrooms and cook 5-6 minutes, until tender and browned. Transfer mushrooms to a plate and wipe out skillet.

5.       Pour flour on a plate and season with salt and pepper. Dredge each chicken rollatini in the seasoned flour. In the same sauté pan that was used for the mushrooms, add oil and heat to medium. Once oil is shimmering, add chicken and cook, turning, until browned on all sides and cooked through, 13–15 minutes.

6.      Transfer chicken rollatinis to a plate. Add broth and wine to sauté pan and increase heat to high. Boil, stirring often, until sauce has reduced by a half, 4–5 minutes. Return mushrooms and chicken to pan and cook, gently turning rollatinis to coat in sauce, about 5 minutes. 

7.       Transfer chicken to a platter. Remove skillet from heat and swirl in remaining 1 tablespoon of butter to create a silky pan sauce. Season with salt and pepper to taste. Spoon sauce and mushrooms over chicken and serve with your favorite sides.