Roasted Chicken Roulade with American Triple Cream and Georgia Ham Recipe

Roasted Chicken Roulade with American Triple Cream and Georgia Ham

• Difficulty: Intermediate
• Servings: 4
• Nutrition per serving (1 of 4): Calories 762, Total Fat 47g, Saturated Fat 18g, Carbohydrates 23g, Dietary Fiber 2g, Sugars 19g, Protein 63g, Cholesterol 218mg, Sodium 1635mg
• Total Time: 40 minutes
• Active Time: 35 minutes

Mustard Sauce:

• 1/4 cup clover honey
• 1/4 cup Dijon mustard
• 1/4 cup whole-grain mustard
• 2 heaping tablespoons prepared horseradish, drained
• Kosher salt and freshly ground black pepper

Chicken Roulade:

• 1/4 cup canola oil, plus extra for drizzling
• 1 garlic clove, mashed into a paste
• A pinch of red chili flakes
• 4 ounces baby arugula
• Four 6-ounce boneless, skinless chicken breasts
• 8 thin slices of country ham or prosciutto
• 8 ounces triple-cream cheese, like Red Hawk
• 2 tablespoons unsalted butter
• Micro arugula, for garnish

Special gear: butcher's twine

1. Whip up the irresistible mustard sauce by whisking honey, Dijon mustard, whole-grain mustard, and drained horseradish in a small bowl. Season with salt and pepper, cover, and let the bold flavors mingle while you create your stunning chicken masterpiece.
2. Preheat your oven to 400F (204C) for that perfect golden finish.
3. In a large saut pan over low heat, warm 2 tablespoons canola oil. Stir in garlic paste and red chili flakes for 30 seconds, then crank up the heat, toss in baby arugula, season generously, and wilt it down in about 2 minutes. Pure magic in a pan!
4. Lightly drizzle chicken breasts with oil and pound them thin between parchment or plastic wrap. Lay flat, skin-side down, season, then layer on 2 ham slices, 2 ounces creamy triple-cream cheese, and a quarter of the arugula. Roll tightly like a pro and tie with butcher's twine. Season the roulades and get ready to sear.
5. Heat an ovenproof saut pan on high with the remaining 2 tablespoons canola oil until shimmering. Add roulades seam-side up, toss in butter, and brown on all sides in about 3 minutes. Slide into the oven for 4-5 minutes until juicy, cooked through, and cheese oozes temptingly.
6. Rest the roulades 5 minutes, slice into glory, and drizzle with that zesty mustard sauce. Garnish with micro arugula for a fresh pop. Your guests will ravethis dish is pure comfort elevated to gourmet bliss!