Joe's Parkway Market | Chicken Roulades with Elki Olive Tapenade and Prosciutto
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Chicken Roulades with Elki Olive Tapenade and Prosciutto


4 Chicken breasts

4 thin slices Prosciutto

1 cup Elki Olive Tapenade

Olive oil for sauteing

½ cup bread crumbs


Place one chicken breast between two pieces of wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it’s 1/4-inch thick. Repeat with the remaining chicken breasts.

Spread one-fourth of tapenade on one side of each of the chicken breasts then top it with a slice of prosciutto. Tightly roll up each chicken breast and secure it with a toothpick. Season the roulades with salt and pepper.

Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides, cooking them until the interior reaches 165ºF. Allow the cooked roulades to rest for 5 minutes. Remove the toothpicks from the roulades then slice and serve.


Elki Olive Tapenade


20 November