I saw this recipe in Epicurious and thought I would give it a try.  I’m not usually one to spend a lot of time on making dinner but this looked too good to pass up.  I made a few changes to ‘clean’ it up but the base of the recipe is the same.  I googled the recipe before I made it to check out the reviews and I’m glad I did!  The original recipe calls for lemon pepper seasoning and hands down this was the downfall of the recipe.  Reviewer after reviewer stated that it ruined the dish so I opted to leave it out completely.  I loved how the dish turned out.  It was absolutely delicious!


  • 1/2 cup sweet onion, finely diced (you can also use 4-5 shallots)
  • 12 slices of prosciutto (about 4 ounces)
  • 4 skinless boneless chicken breasts (about 1 1/2 pounds)
  • 8 tbsp Parmesan cheese (grated or shredded)
  • 2 clove garlic
  • 1/3 cup dry white wine
  • 1 1/2 tbsp whole wheat flour (see notes for gluten free option)
  • 1 tbsp olive oil
  • 1 1/4 cups reduced sodium chicken broth
  • 1/4 cup low fat buttermilk


  1. Heat an ovenproof skillet over medium high heat.  Working in batches place the prosciutto slice in the skillet for about 30 seconds.  You want them slightly cooked.  They should still be limp, not crispy at all.  Place each ‘cooked’ piece of prosciutto on a paper towel to absorb any excess fat.
  2. Cook the onions and 1 clove of garlic in the same ovenproof skillet for about 2-3 minutes or until the onions are translucent.  Once the mixture is done cooking, transfer to a small bowl.

    Place chicken between 2 sheets of plastic wrap

  3. Place each chicken breast between 2 sheets of plastic wrap.  With the smooth side of a meat pounder pound each breast to about a 1/8 inch thickness.  Remove the top layer of plastic wrap and discard.

    Pound chicken with meat pounder to 1/8 inch thickness

  4. Place 3 slices of prosciutto lengthwise (with the grain of the flesh) along the middle of each chicken breast.  Top with 2 tablespoons each onion mixture and Parmesan cheese.

    Place 3 strips of prosciutto on each chicken breast

  5. Using the plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to secure the filling.  Use wooden toothpicks to secure the seams.

    Brown roulades in pan

  6. Add 1 tbsp olive oil to the ovenproof skillet and heat over medium high heat.  Brown the roulades on all sides, about 5 minutes total.  Transfer the skillet to the middle of the oven and bake, uncovered about 25 minutes.

    Place skillet in oven and bake for 25 minutes

  7. Transfer the chicken to a plate and cover tightly with aluminum foil.
  8. Add wine to the skillet and deglaze over medium high heat, scraping up the bits and pieces. BE CAREFUL - the handle will be EXTREMELY HOT!
  9. Boil wine until reduced to about 1 tbsp.  Add remaining garlic and cook mixture over medium low heat, stirring for about a minute.
  10. Add flour and cook, stirring, for about a minute more.
  11. Add broth and buttermilk and bring to a boil, stirring.
  12. Simmer the sauce, stirring for about 2 minutes.  For a smooth sauce you’ll want to pass the sauce through a fine mesh sleve into a small saucepan.  I prefer a more gravy like consistancy and left it as is.
  13. Remove the toothpicks from the chicken and cut roulades into 1/2 inch thick slices.  Spoon sauce onto a plate and top with roulade slices.  ENJOY!

Nutritional Info:

Makes 8 servings.

Nutrients per serving:  Calories: 191, Cal. from Fat: 44, Total Fat: 7g, Sat. Fat: 2g, Carbs: 1g, Fiber: 0g, Sugars: .5g, Protein: 30g, Sodium: 511mg, Chol: 75mg


To make this gluten free simply substitute the whole wheat flour with sweet rice flour or any basic rice flour. Gluten-free flour mix will work -but don’t use bean or soy flour.

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