Prosciutto And Goat Cheese Roulades Food

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CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON



Chicken, Basil, Prosciutto and Goat Cheese Roulade With a Lemon image

This recipe is based on a recipe from Taste of Home. The flavor from the prosciutto and the goat cheese melt into the chicken. Using the pan drippings in the cream sauce adds invaluable color and flavor. My son and I always have a great time making this and a better time eating it!

Provided by sean2469

Categories     Chicken Breast

Time 1h10m

Yield 1 chicken breast, 4 serving(s)

Number Of Ingredients 12

4 chicken breasts
4 slices prosciutto
4 ounces goat cheese
8 ounces fresh basil
1 tablespoon olive oil
3 tablespoons butter, divided
3 garlic cloves, finely diced
1/2 cup white wine
1 1/2 cups chicken stock, divided
1 cup creme fraiche
3 tablespoons lemon juice
1 tablespoon fresh tarragon, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
  • On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
  • In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
  • While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
  • Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
  • Place a small ladle full of sauce on a plate and put the chicken roll in it.
  • Serve with a rice dish (rice pilaf) and steamed vegetables.

PROSCIUTTO AND GOAT CHEESE ROULADES



Prosciutto and Goat Cheese Roulades image

Suggested wine for this appetizer - Shiraz. This recipe is from Woodbridge wines website. Delicious!

Provided by Golden Sunflower

Categories     Cheese

Time 10m

Yield 24 pieces, 8 serving(s)

Number Of Ingredients 7

8 ounces goat cheese, mild
2 tablespoons fresh parsley, minced
1 small garlic clove, minced
12 slices prosciutto, thinly sliced, then halved to form 24 strips, each about 3 inches in length
1 tablespoon olive oil
1 tablespoon fresh lemon juice
ground black pepper

Steps:

  • Mix goat cheese, parsley and garlic together in a bowl until well blended. Place about 2 teaspoons of the mixture on each prosciutto slice. Fold the sides of each slice over cheese then fold one end over, forming a roll. Arrange the rolls on a plate and sprinkle with olive oil, lemon juice and pepper to taste. Serve at room temperature. Enjoy!

Nutrition Facts : Calories 119.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 22.4, Sodium 146.7, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 6.2

PROSCIUTTO AND GOAT CHEESE STRATA



Prosciutto and Goat Cheese Strata image

Categories     Egg     Breakfast     Brunch     Bake     Goat Cheese     Prosciutto     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

18 slices firm white bread (such as English muffin bread), crusts removed
6 ounces prosciutto, thinly sliced
8 ounces goat cheese, crumbled
4 ounces provolone, grated (about 1 1/2 cups)
1/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Steps:

  • Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit. Arrange half of prosciutto evenly over bread. Sprinkle half of goat cheese and half of provolone over. Sprinkle with half of green onions and half of basil. Top with second layer of bread. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread. Cut remaining bread into 1/4-inch cubes. Sprinkle over top.
  • Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.
  • Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into large squares and serve.

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