Chicken Roulade with Creamy Polenta
For the Roulade
- 4 chicken breast
- 1/4 cup dry Italian cheese
- 4-6 fresh basil leaves
- *One package of pre-sliced proscuitto
For the Creamy Polenta
- 1 cup of polenta or corn meal
- 3 cups of water
- 2 cups of creme fraiche or 2 cups of equal parts yogurt and sour cream mixed
- 1/4 cup of diced sun dried tomatoes
- 1/4 cup of capers, drained
- 1/4 cup of quartered kalamata olives
- 3 TBS granulated garlic
- Salt and pepper to taste
For the Roulade
- Pound out the chicken breast in between two pieces of saran wrap.
- Place each breast skin side down and lay one to two basil leaves down on it and then sprinkle cheese on top of that.
- Roll each breast up so that the cheese and basil are on the inside.
- Wrap each roll with proscuitto taking care to cover all of the chicken.
- Stuff the ends with left over scraps of proscuitto.
- Place on a greased or parchment covered baking dishcof whatever type you have. Sheet pan or pyrex dish is fine.
- Bake at 325 for about 20 mins. Check it after about 15 and give them a squeezecif they are firm and juices from them are running nice and clearcthey are more than likely done. You can also probe them with a thermometer and if they are 155-160 degrees; remove them and let them rest until they temp 165 degrees.
For the Polenta
- Put one cup of polenta in a measuring cup with one cup of water.
- Bring two cups of water on the stove to boil.
- When boiling add the polenta that is soaking in water to the pan of boiling water.
- Reduce to a medium high heat and stir frequently cooking it until the polenta is soft and not runny.
- Add your creme fraiche or yogurt/sour cream mixture to the cooked polenta. Mix well.
- Add and mix well your sun dried tomatoes, capers, and kalamata olives to the now much creamier polenta.
- Add your granulated garlic and salt and pepper to taste.
- *you can also go to the deli counter and find whole proscuitto which they will happily slice for you.
- **Also in the show, I stated that proscuitto is a cold smoked leg of pig. That is partially true. It is actually a salt cured, unsmoked Italian ham.