As I stood in my kitchen, the scent of fresh basil and sun-dried tomatoes wafted through the air, beckoning me to embark on a culinary adventure. This Creamy Basil Sun-Dried Tomato Chicken Roulade is a true masterpiece that will elevate your mealtime routine. Not only does it present beautifully, making it perfect for special occasions, but it also comes together effortlessly, ensuring that even the busiest home chef can impress without the stress. The combination of tender chicken, creamy provolone, and vibrant flavors creates a dish that’s both hearty and indulgent, yet easily adaptable for your pantry's offerings. Whether you’re hosting friends or enjoying a cozy dinner at home, this roulade will surely tantalize your taste buds. Curious to see how simple it is to create this delicious Italian delight? Let's dive into the recipe together!
Why is this roulade a must-try?
Flavorful, Rich Combination: This Creamy Basil Sun-Dried Tomato Chicken Roulade blends juicy chicken with the bold flavors of sun-dried tomatoes and creamy provolone, creating a culinary masterpiece that elevates any dinner.
Easy to Prepare: Despite its impressive appearance, the step-by-step process is simple, allowing chefs of all skill levels to shine.
Versatile Ingredients: Feel free to adapt the filling based on what you have at home! From changing the cheese to switching up the herbs, customization is key.
Gluten-Free Option: With careful ingredient checks, this dish can easily cater to gluten-sensitive guests, so everyone can enjoy your cooking!
Crowd-Pleasing Presentation: Serving this roulade will undoubtedly leave your guests in awe, making it an ideal choice for both casual and special gatherings.
Creamy Basil Sun-Dried Tomato Chicken Roulade Ingredients
For the Chicken
- Boneless, Skinless Chicken Breasts – Trim and pound to ensure even cooking and easy rolling.
- Prosciutto – Adds a salty, umami flavor; substitute with cooked ham for a lighter option.
- Olive Oil – Used for frying; enhances the dish's overall flavor, or try avocado oil for a different taste.
For the Filling
- Sun-dried Tomatoes – These provide rich, savory flavor; opt for those packed in oil for enhanced taste.
- Fresh Basil Leaves – Adds a refreshing herbal note; substitute with spinach for a milder option.
- Provolone Cheese – Offers a creamy melt; mozzarella or fontina can also work beautifully.
For Seasoning
- Salt & Pepper – Essential for seasoning the chicken; adjust to suit your taste preferences.
This versatile Creamy Basil Sun-Dried Tomato Chicken Roulade can be easily adapted to fit what you have on hand!
Step‑by‑Step Instructions for Creamy Basil Sun-Dried Tomato Chicken Roulade
Step 1: Prep Chicken
Start by trimming any excess fat from your boneless, skinless chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about ¼ to ½ inch using a meat mallet or rolling pin. This ensures even cooking and makes rolling easier.
Step 2: Layer Filling
Once prepared, lay the pounded chicken breasts on a clean surface, rough side up. Sprinkle a pinch of salt and pepper evenly over each breast. Next, spread a layer of oil-packed sun-dried tomatoes, followed by fresh basil leaves, slices of provolone cheese, and prosciutto. This flavorful filling will elevate your Creamy Basil Sun-Dried Tomato Chicken Roulade.
Step 3: Roll Chicken
From the nearest end, carefully begin to roll the chicken tightly into a neat roulade. Once rolled, wrap the chicken tightly in plastic wrap to help maintain its shape. Place the wrapped roulades in the refrigerator and chill for at least one hour, or up to 24 hours for enhanced flavor and easier cooking.
Step 4: Cook Roulades
Heat a non-stick skillet over medium heat and add a splash of olive oil. Once hot, unwrap the chicken roulades and place them seam side up in the skillet. Sear for about 4–5 minutes until golden brown. Carefully flip the roulades to seam side down, cover the skillet, and reduce the heat to low. Cook for an additional 15 minutes until the internal temperature reaches 165°F (75°C) and the chicken is juicy and tender.
Step 5: Rest & Slice
After cooking, transfer the roulades to a cutting board and let them rest for about 5 minutes. This resting period is crucial as it allows the juices to redistribute. Once ready, slice the roulades into rounds to reveal the beautiful layers of flavor within. Serve your Creamy Basil Sun-Dried Tomato Chicken Roulade alongside a fresh salad or your favorite side for a delightful meal.
Expert Tips for Creamy Basil Sun-Dried Tomato Chicken Roulade
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Pound Perfectly: Ensure even thickness by pounding the chicken gently to avoid tearing. This gives you wonderfully uniform cooking results for your Creamy Basil Sun-Dried Tomato Chicken Roulade.
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Chill for Shape: Don’t skip the chilling step—it helps the roulade maintain its cylindrical shape while cooking and prevents falling apart.
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Use Quality Ingredients: Opt for high-quality sun-dried tomatoes packed in oil and fresh basil for the best flavor. Avoid dried herbs, as they lack the vibrant taste.
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Sear for Color: Searing the roulades seam side up first helps lock in moisture and adds a lovely golden crust.
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Check Seasoning: Taste and adjust the seasoning as you layer the filling; this ensures each bite is flavorful and delicious.
Make Ahead Options
These Creamy Basil Sun-Dried Tomato Chicken Roulades are perfect for meal prep enthusiasts! You can prepare the roulades up to 24 hours in advance, making them a wonderful option for busy weeknights. Simply follow the instructions to trim, pound, and layer your filling on the chicken breasts, then roll them tightly and wrap in plastic. This chilling helps maintain their shape and allows the flavors to meld beautifully. When you’re ready to cook, just sear the roulades as instructed—resting for 5 minutes after cooking ensures they remain juicy and tender. This method gives you delicious results with minimal last-minute effort, perfect for impressing guests or enjoying a flavorful meal at home!
What to Serve with Creamy Basil Sun-Dried Tomato Chicken Roulade
Imagine a delightful spread that complements the tender bite of your roulade, bringing lush flavors and vibrant colors to the table.
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Crisp Green Salad: A refreshing salad dressed with lemon vinaigrette cuts through the richness of the roulade and adds bright, crunchy textures. The citrus notes enhance the herbs, making each bite sing.
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Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic pair perfectly, soaking up the savory juices from the chicken. The comforting texture balances the dish, inviting comforting, homestyle warmth.
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Roasted Seasonal Vegetables: Vibrant roasted vegetables, such as zucchini, bell peppers, and carrots, add a pop of color and sweet, earthy flavors, complementing the roulade beautifully. Their caramelization brings depth to your meal.
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Quinoa Pilaf: Light and nutty quinoa pilaf with herbs and lemon offers a hearty yet healthy side, making it a bright contrast to the creamy roulade. It’s nutritious and texturally delightful, enhancing the dining experience.
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Italian Breadsticks: Soft, warm breadsticks brushed with garlic herb butter are perfect for savoring the roulade’s flavors. They add a delightful crunch, turning your meal into a cozy gathering.
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Sangria: For a refreshing drink, a fruity sangria provides a vibrant and cheerful pairing. The sweetness helps balance the savory dish, making it an ideal match for any occasion.
Each of these accompaniments amplifies the allure of your creamy basil sun-dried tomato chicken roulade, creating a satisfying and memorable dining experience.
How to Store and Freeze Creamy Basil Sun-Dried Tomato Chicken Roulade
Fridge: Keep leftover roulades in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, wrap the roulades tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months.
Thawing: To prepare for cooking, thaw frozen roulades overnight in the refrigerator before reheating. This helps preserve the texture and taste of the Creamy Basil Sun-Dried Tomato Chicken Roulade.
Reheating: When ready to eat, reheat the roulades in a preheated oven at 350°F (175°C) for about 15–20 minutes or until heated through.
Creamy Basil Sun-Dried Tomato Chicken Roulade Variations
Feel free to get creative and make this dish your own with these delicious twists and substitutions!
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Roasted Red Peppers: Swap sun-dried tomatoes for roasted red peppers for a sweeter, smokier flavor that adds a unique depth to your roulade.
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Peppery Arugula: Substitute fresh basil with peppery arugula, adding a delightful zest that complements the rich cheese and tomatoes beautifully.
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Spinach Boost: Add a handful of fresh spinach to the filling for extra nutrition and a touch of vibrant green, enhancing both color and flavor.
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Mozzarella Magic: Try using mozzarella instead of provolone for a milder, creamier texture that melts wonderfully and pulls apart deliciously in every slice.
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Zesty Lemon: Incorporate lemon zest into the filling to brighten the flavors; a hint of citrus can elevate the taste and cut through the richness.
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Herb Variety: Experiment with different herbs like thyme or oregano for a Mediterranean twist, bringing a robust flavor that pairs perfectly with the chicken.
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Spice it Up: Add red pepper flakes to the filling for a kick of heat that will awaken your taste buds and make each bite even more exciting.
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Nutty Pesto: Spread a thin layer of pesto over the chicken before adding other fillings for an extra layer of flavor and texture that will make your roulade unforgettable.
Each variation will take your Creamy Basil Sun-Dried Tomato Chicken Roulade to new heights, making it a dish you'll crave again and again! If you’re curious about more flexible options in your cooking, take a look at some of my other family-loved recipes, like Chicken Caprese Skewers or Classic Italian Pasta Salad for more inspiration!
Creamy Basil Sun-Dried Tomato Chicken Roulade Recipe FAQs
How do I choose the right chicken breasts for this recipe?
Absolutely! Look for boneless, skinless chicken breasts that are uniform in size for even cooking. Choose ones that are plump and moist, avoiding any that have dark spots or are excessively dry. Pounding them to an even thickness of about ¼ to ½ inch will ensure your Roulade cooks perfectly!
What is the best way to store leftovers?
Leftover roulades should be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool completely before sealing. If you have a lot of leftovers, freezing is an excellent option too!
Can I freeze the roulade before cooking?
Yes! After rolling and wrapping your Creamy Basil Sun-Dried Tomato Chicken Roulade in plastic wrap, you can freeze it for up to 3 months. Just ensure it’s tightly wrapped to prevent freezer burn. When you're ready to cook, thaw it overnight in the fridge before cooking for the best results.
What if I have leftover filling?
Don't worry if you have extra filling! You can spread it on toast, mix it into scrambled eggs, or even stir it into pasta for a quick meal. Alternatively, save it for another batch of roulades—it's all delicious!
Is this dish gluten-free?
Very! Just make sure that all ingredients, especially the prosciutto and cheese, are labeled gluten-free. Many brands offer great alternatives. Also, the recipe is easily adaptable for anyone with gluten sensitivity—just switch to a gluten-free wrap if desired!
What if my soufflé doesn’t hold its shape when cooking?
If your Creamy Basil Sun-Dried Tomato Chicken Roulade falls apart during cooking, it might not have been chilled long enough before searing. To avoid this, try chilling the roulade for a longer period, up to 24 hours before cooking. You can also use toothpicks to secure the ends for extra stability during cooking.
Indulgent Creamy Basil Sun-Dried Tomato Chicken Roulade
Ingredients
Equipment
Method
- Start by trimming any excess fat from your boneless, skinless chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about ¼ to ½ inch using a meat mallet or rolling pin.
- Once prepared, lay the pounded chicken breasts on a clean surface, rough side up. Sprinkle a pinch of salt and pepper evenly over each breast. Next, spread a layer of oil-packed sun-dried tomatoes, followed by fresh basil leaves, slices of provolone cheese, and prosciutto.
- From the nearest end, carefully begin to roll the chicken tightly into a neat roulade. Wrap the chicken tightly in plastic wrap and chill for at least one hour.
- Heat a non-stick skillet over medium heat and add a splash of olive oil. Unwrap the chicken roulades and place them seam side up in the skillet. Sear for about 4–5 minutes until golden brown.
- Carefully flip the roulades to seam side down, cover the skillet, and reduce the heat to low. Cook for an additional 15 minutes until they reach an internal temperature of 165°F (75°C).
- Transfer the roulades to a cutting board and let them rest for about 5 minutes. Slice the roulades into rounds and serve alongside a fresh salad or your favorite side.
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