Prosciutto-Wrapped Chicken Roulade with Asparagus, Fontina, and Sage Brown Butter
This dish is an elegant exploration of classic Italian flavors, a culinary masterpiece that promises both comfort and sophistication. Tender chicken breasts are carefully pounded thin, then rolled around a delectable filling of crisp-tender asparagus spears and creamy, melt-in-your-mouth Fontina cheese, creating a visually stunning roulade. Each roulade is then expertly wrapped in savory prosciutto, which crisps beautifully during cooking, adding a delightful salty crunch to the tender chicken. The entire creation is bathed in a fragrant sage brown butter sauce, its nutty aroma and herbaceous notes infusing every component with a deep, earthy warmth, transforming humble ingredients into a restaurant-worthy experience that truly sings of Italian countryside charm.
Ingredients
- •2 boneless, skinless chicken breasts, about 6-8 ounces each
- •4 thin slices prosciutto
- •6-8 thin asparagus spears, trimmed
- •2 ounces Fontina cheese, cut into 1/2-inch thick sticks
- •2 tablespoons olive oil
- •4 tablespoons unsalted butter
- •8-10 fresh sage leaves
- •1/4 cup chicken broth
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit. Prepare the asparagus by blanching them in boiling salted water for 1-2 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.
- 2
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season both sides lightly with salt and freshly ground black pepper.
- 3
Lay 2 slices of prosciutto slightly overlapping on a clean surface. Place one pounded chicken breast on top of the prosciutto. Arrange half of the blanched asparagus spears and half of the Fontina cheese sticks across one end of the chicken.
- 4
Carefully roll the chicken breast tightly from the filling end, creating a roulade. The prosciutto should wrap around the outside of the chicken. Repeat with the remaining chicken, prosciutto, asparagus, and Fontina.
- 5
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, carefully place the chicken roulades seam-side down in the skillet. Sear for 3-4 minutes per side, until the prosciutto is golden brown and crispy all around.
- 6
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. Remove from the oven and let rest on a cutting board for 5 minutes.
- 7
While the chicken rests, make the sage brown butter sauce. In the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a nutty brown color and the sage leaves are crispy, about 3-5 minutes.
- 8
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 minute. Slice each chicken roulade into thick rounds. Arrange on plates, drizzle generously with the sage brown butter sauce, and serve immediately for a truly impressive and flavorful meal.
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