Recipe: Prosciutto and Arugula Chicken Roulade | Beaverton Foods
Recipe: Prosciutto and Arugula Chicken Roulade | Beaverton Foods

Prosciutto and Arugula Chicken Roulade

  By Beaverton Foods

July 3, 2017

Feelin' fancy? We've whipped up a recipe for an elegant dinner entrée or appetizer for a special occasion. Featuring Bacon Mustard - because, who doesn't like bacon?

Ingredients

2 boneless, skinless chicken breasts

Sea salt and freshly ground pepper to taste

Beaver Brand/Inglehoffer Bacon Mustard (enough to cover 1 side of the chicken breast)

4 thin slices of prosciutto

2 ounces arugula

8 pieces thick cut bacon

Directions

1Preheat oven to 425 degrees

2Place each chicken breast between 2 sheets of baking parchment or plastic wrap

3Pound the chicken with the flat side of a meat mallet until approximately 1/4 inch thick

4Place on a baking sheet and season with salt and pepper

5Coat one side of each chicken breast with bacon mustard

6Place 2 slices of prosciutto on top of the mustard

7Divide the arugula evenly between the two pieces of chicken

8Tuck in the sides and roll up the chicken and toppings

9Wrap each roll with 4 slices of bacon and secure each bacon slice with kitchen twine

10Place the chicken breasts in a cast iron skillet on medium high heat and brown the bacon on all sides

11Move the skillet into the preheated oven and continue to cook for approximately 10 to 15 minutes or until the thickest part of the chicken is 160 degrees when checked with a meat thermometer

12Transfer the roulades to a cutting board and allow them to rest for 5 minutes before slicing each one into 4 equal pieces

13Serve with your favorite flavor of Beaverton Foods specialty mustard on the side

00:00