Prosciutto Pesto Chicken Roulade
Would you believe that I have only posted 4 savory recipes since December? No joke! You’re probably beginning to think we only eat baked goods and desserts. I promise we do eat dinner; I just saved all of the really good recipes for the book! Dinner recipes are hard to photograph in our house. Asher has reached his most energetic point of the day by the time Ryan gets home and then everyone is so hungry that I hate to make them wait while I set up my props, lighting, and equipment.
By that time, the food is no longer hot and their stomaches are growling. I learned early on during this blogging adventure that I needed to make dinner and photograph it while Asher napped and simply reheat it when dinner rolled around. That was working like a charm until I moved my cookbook deadline up by 3 months during what can only be explained as an irrational lapse of judgement. I mean seriously, who willingly moves their own deadline earlier? I spent all of January and February with my horse-blinders on and only thought about the book. I apologize for any neglect I showed you all!
In all honesty though, while the last couple of months have been a blur, it has been so nice to have the pressure of writing and photographing my manuscript off my shoulders and onto those of the people editing my work. And we don’t all have to wait to see the finished product in November. It will be in my hands in late June and yours in July! I have been having fun getting “reacquainted” with both of my boys and have also been back in the kitchen getting creative again.
The 21-Day-Sugar-Detox that I am partaking in has fueled that creativity. And of course the fact that I haven’t offered you anything without sugar in over 3 months! I made a double batch of the dairy-free pesto sauce I posted the other day and have been using it on everything from this chicken roulade, to scrambled eggs, to grilled salmon. We paired this with a buttery lemon roasted cauliflower with crispy shallots. It was incredible and I am so happy to share something with you that is not a dessert! I’ve been cooking up a storm since starting this detox and have a huge backlog of recipes to give you plus some fun giveaways, so make sure you don’t miss a thing by subscribing to my site by email and following me on Facebook.
- 6 chicken breasts, tenders removed (about 2 pounds)
- 3 ounces prosciutto, about 6 thin slices
- ¼ cup pesto sauce
- 2 tablespoons melted butter or ghee, divided
- 1 head cauliflower, trimmed into florets
- 1 leek, white and light green part only
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sea salt
- fresh pepper
- Preheat oven to 400 degrees F.
- Place each chicken breast between two pieces of plastic wrap. Use a meat tenderizer or rolling pin to pound them out to a ⅛-inch thickness.
- Remove plastic wrap and spread 1 tablespoon of pesto down the center of each breast, lengthwise. Top with a slice of prosciutto. Leave a small border empty around the chicken.
- Starting with the smallest end, roll the chicken up tightly lengthwise, tucking in ends.
- Thinly slice the leek and toss it with the cauliflower florets in 1 tablespoon of melted butter, lemon juice, and salt and pepper. Spread mixture into a large baking dish. Roast for 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon of the butter in a skillet over medium-high heat. Brown the roulades on each side for 5 minutes.
- Spread the roasted cauliflower to the sides of the dish and add the browned roulades to the center of the dish. Continue roasting for 10 minutes, until chicken is cooked through.