Chicken Rolade- Double Cheese

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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. 

Angel hair pasta with crab

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Create an elegant night with a crab meat pasta.

You will absolutely love this Crab Pasta With a Lemon Garlic Sauce! It's spectacular in both presentation and taste. With just a handful of fresh ingredients and 20 minutes, this succulent crab and pasta recipe will be a showstopper!! 

Brown Butter Pecan Shortbread Cookie

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This Brown Butter Pecan Shortbread Cookies recipe is easy to make, freezer-friendly, and great for gifts! The cookies are made with toasted pecans and browned butter for the best nutty flavor and texture. Everyone will love these tender, buttery shortbread cookies – they’re irresistible. 

Halibut Pie

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Everybody loves pot pie. It has got to be in the top five of all comfort foods. Its buttery, flaky 'lid' keeps all the creamy goodness piping hot until you finally dig in and take that first bite. It's heaven on a chilly day! So a halibut pot pie is the perfect meal to keep us motivated and dreaming of summer.  I used my delicious Sour Cream pastry for the top crust, but of course, you can always use ready made puff pastry or really change it up with creamy mashed potatoes.