Chicken Roulade with Fontina and Prosciutto. Butter-roasted chicken roulade stuffed with Fontina cheese and prosciutto, served with potato gratin, asparagus cream, and sautéed mushrooms.
Italian recipe. Entree. Poultry.
Ingredients include chicken breast, Fontina cheese, prosciutto, potato gratin, asparagus, and mushrooms.
Techniques include butter roasting, stuffing, roulade rolling, and cream sauce preparation.
Nutrition tags: high protein, fine dining, comfort cuisine, Italian classic.
Dietary tags: poultry, contains dairy, contains pork, gluten free adaptable.
Wine pairings: Chardonnay, Chianti Classico, Pinot Grigio, Rosso di Montalcino.
Protein: chicken. Cut: stuffed chicken breast roulade. Station: Secondi Station.
Flavor profile: high fat, low acid, medium salt, high umami, low sweet, low bitter, medium earthy, medium fresh, low spice, high richness.
Wine logic: elegant whites and medium-bodied reds balance the richness of the Fontina and prosciutto while complementing the earthy mushrooms and asparagus cream.
Related terms: Italian chicken roulade, Fontina stuffed chicken, prosciutto chicken breast, Tuscan gourmet poultry, butter roasted chicken, Chef David Giani.
Chicken Roulade with Fontina & Prosciutto
A refined Tuscan poultry entrée of butter-roasted chicken roulade filled with Fontina and prosciutto, served with potato gratin, asparagus cream, and sautéed mushrooms. Elegant, rich, and structured for your Secondi Menu Builder.
SecondiChicken • Breast / RouladeTier 2
Ingredients
Built for a rich but balanced poultry plate with creamy cheese filling, savory prosciutto, and elegant vegetable garnish.
Base recipe = 2 servings.
225 g chicken breast
100 g Fontina or Gruyère cheese
60 g prosciutto slices
454 g potatoes
400 g asparagus
57 g mushrooms
30 g butter
20 ml olive oil
10 g Dijon mustard
Salt
Black pepper
Method
Blanch the asparagus and blend with olive oil into a smooth green cream.
Butterfly and gently pound the chicken breast. Fill with Fontina and prosciutto, roll tightly, and chill to help it hold its shape.
Sauté the roulade in clarified butter until golden and cooked through.
Prepare the potato gratin by shredding the potatoes, sautéing with butter, and finishing under the broiler until golden.
Sauté the mushrooms until lightly browned and tender.
Slice the roulade and plate over the potatoes with asparagus cream and the sautéed mushrooms.
Chef’s Note: Keep the roulade tight and evenly rolled so the filling stays centered and the slices stay clean. The asparagus cream should be smooth and bright to balance the richness of the cheese, butter, and prosciutto.
