Proscuitto and Brie Chicken Roullade
Created By : littleke
Chicken stuffed with Proscuitto and Brie and topped with a Gruyere Bechamel Sauce
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Prep Time |
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25 minutes |
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Cook Time |
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30 minutes |
| Serves 4 |
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4
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boneless skinless chicken breast - pounded out to 1/4 inch thickness
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4
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oz brie cheese - cut into 1/4 inch thick slices
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4
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slice prosciutto
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salt and pepper to taste
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3
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tbsp canola oil
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1
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cup Gruyère cheese - shredded
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1/2
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cup whole milk
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1/2
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cup cream
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2
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tbsp butter
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2
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tbsp flour
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1/4
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tsp nutmeg
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1/2
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tsp salt
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1/4
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tsp black pepper
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To make chicken roullade:
Pound out each chicken breast to 1/4 inch thickness. Place one slice of proscuitto on breast. Place brie slice onto center of breast and roll chicken and proscuitto around brie to create a stuffed chicken breast. Secure with toothpicks.
Heat canola oil in a large fry pan over high heat. Brown chicken roullades on all sides. Place chicken, seam side down in a casserole dish. Preheat oven to 400 degrees Fahrenheit.
For Sauce:
Heat milk and cream in a medium saucepan over medium heat until warm. In a seperate pan melt butter over medium heat. When butter is melted, add flour and cook and stir with a wooden spoon until a paste forms and the butter/flour mixture is light golden brown. Carefully whisk in warm cream and milk. Stir in shredded Gruyere cheese, cook and stir until mixture is thickened and sauce is smooth. Add nutmeg, pepper and salt to taste.
Pour Sauce over top of chicken breasts in the casserole dish. Bake in the preheated oven for 20-30 minutes, or until internal temperature is 155 degrees Fahrenheit.