Recipe Overview
Chicken Roulade with Fontina & Prosciutto is a composed poultry entrée built around a tightly rolled chicken breast, savory cured ham and melting cheese. The plate balances the roulade’s richness with asparagus cream, earthy mushrooms and a crisp potato component.
Chef Notes
Keep the roulade evenly pounded and tightly rolled so the filling remains centered and each slice is clean. Rest before slicing. Keep the asparagus cream vivid and smooth, and avoid overloading the plate with sauce so the roulade remains the focal point.
Connected Experience
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Ingredients
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Chicken Breast — 225 g — butterflied and gently poundedchicken_breast
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Fontina Cheese — 100 g — Gruyère may be used as the source recipe alternativefontina_cheese
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Prosciutto — 60 g — thinly sliceditalian_prosciutto
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Potatoes — 454 g — shredded for potato gratinTC-VEG-POTATO-001
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Asparagus — 400 g — trimmed; blanched for asparagus creamTC-VEG-ASPARAGUS
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Mushrooms — 57 g — cleaned and slicedmushrooms
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Butter — 30 g — clarified for sautéing where appropriatebutter
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Extra Virgin Olive Oil — 20 ml — for asparagus cream and finishingOIL-0001
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Dijon Mustard — 10 g — smooth prepared Dijon mustardCONDIMENT-MUSTARD-DIJON
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Sea Salt — 1 to taste — to taste; quantity not standardizedSPICE-SALT-0001
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Black Pepper — 1 to taste — freshly ground; to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Blanch the asparagus until tender-crisp, chill, then blend with extra virgin olive oil into a smooth, bright green cream. Season lightly.
- Butterfly and gently pound the chicken breast to an even thickness. Spread with Dijon mustard if using as the seasoning layer, arrange Fontina and prosciutto over the breast, then roll tightly into a roulade.
- Wrap or secure the roulade so it holds a compact cylinder and chill briefly to set its shape before cooking.
- Sauté the roulade in clarified butter until evenly golden, then finish cooking gently until the chicken is fully cooked and the cheese is melted. Rest before slicing.
- Shred the potatoes, season, sauté in butter, shape into a compact gratin-style cake, and finish under the broiler until crisp and golden.
- Sauté the mushrooms in butter until lightly browned and tender; season to taste.
- Plate the potato gratin, spoon or sweep the asparagus cream, arrange clean slices of chicken roulade, add the sautéed mushrooms, and finish with a light touch of olive oil.
Service Suggestions
- Slice the rested roulade into clean medallions immediately before service.
- Use the asparagus cream as a controlled base or sweep rather than flooding the plate.
- Keep the potato gratin crisp and the mushrooms hot for textural contrast.
- Suitable for plated dinner service, chef tasting menus and refined banquet production.
Dietary / HACCP Notes
- Contains milk from Fontina and butter.
- Contains pork from prosciutto.
- Dijon mustard is a mustard allergen in jurisdictions where mustard is declared separately.
- Cook chicken to the operation’s approved safe internal temperature standard and prevent raw-poultry cross-contamination.
- Cool and hold prepared components under the operation’s HACCP procedures.
| Calories | 480 |
| Protein | 37 g |
| Carbohydrates | 18 g |
| Fat | 28 g |
| Fiber | 4 g |
| Cholesterol | 125 mg |
| Sodium | Varies with prosciutto, cheese and seasoning |