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Bocconcini Chicken Roulades with Parmesan “snowfall” carrots

Bocconcini Chicken Roulades with Parmesan “snowfall” carrots

The stump of a pipe he held tight in his teeth, and the smoke it encircled his head like a wreath…

Prep Time:
10 minutes
Ready In:
30 minutes or less
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FOR THE CHICKEN ROULADES 4 Chicken breasts 4 slices Prosciutto 8 Sage Leaves 8 Tre Stelle® Bocconcini slices 1 Tablespoon Butter 1 Tablespoon Vegetable oil Salt & Pepper FOR THE CARROTS 2 lbs Nantes/heirloom carrots, peeled 400 mL Orange Juice 1 tablespoon Cumin 3 tablespoons Extra virgin olive oil 1 teaspoon Oregano Salt and pepper, to taste Tre Stelle® Parmesan, grated


FOR THE CHICKEN ROULADES Preheat oven to 400ºF. Place each chicken breast half between two sheets of heavy-duty plastic wrap. Pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast with one slice of prosciutto, two slices of bocconcini, and two sage leaves. Tucking the short ends in, roll up the chicken into a tight cylinder (roulade). Fasten with toothpicks, or secure with kitchen twine. Season with salt and pepper. In a large, oven-proof skillet, heat the oil and butter over medium heat. Add the chicken breasts and sear for three minutes on each side. Remove from heat and place into oven to bake for 20 minutes (or until internal temperature reaches 165ºF). FOR THE CARROTS Add carrots, orange juice, cumin to a medium skillet with a tight-fitting lid. Cook over medium heat for 20-25 minutes until carrots are tender. Check seasoning and adjust to taste. Once carrots are cooked, remove from heat and set aside. In a small bowl, mix olive oil, oregano, salt and pepper. Spoon over the carrots and toss. To serve, add carrots to a plate alongside the chicken breasts. Remove skewers from chicken breasts and finish with a ‘snowfall’ of grated parmesan over the carrots. Spoon over any remaining dressing and serve immediately.

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'Twas the night before Cheesemas

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Cheese: Bocconcini

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