Chicken Roulade with Goat Cheese, Spinach, and Prosciutto

Tender chicken rolled around a savory filling of goat cheese, prosciutto, and spinach leaves. A dish guaranteed to impress eyes and tastebuds!

Prep: 30

Cook: 25

Total: 55

Yield:4 servings

4 medium boneless, skinless chicken breasts approximately 6 ounces each
8 slices prosciutto divided, approximately 4 ounces total
12 ounces sliced goat cheese divided; or goat cheese crumbles, divided
1 tablespoon dried Italian seasoning divided
1 cup fresh baby spinach leaves divided
salt to taste
freshly ground black pepper to taste
2 tablespoons neutral-flavored cooking oil avocado oil, olive oil, refined coconut oil, etc.

Place 4 medium boneless, skinless chicken breasts on cutting board. Carefully slice each chicken breast in half horizontally, being careful to slice up to but not completely through opposite side of chicken breasts. Open each sliced chicken breast as if opening books and lay flat.
If needed depending on size or thickness of chicken breasts, cover chicken with layer of plastic wrap and use meat mallet to pound each chicken breast until uniform, creating large surface area approximately ¼-inch thick in all areas. Note: Be careful not to pound chicken too much or meat will become tough.
Set chicken aside. Cover flat work surface with plastic wrap. Cut 2 to 4 long pieces of butcher's twine for each chicken breast and set aside.

Place one butterflied chicken breast on top of plastic wrap with cut-side of chicken facing up.
Place 2 slices of prosciutto on top of butterflied chicken breast, overlapping prosciutto slices as needed to fit within edges of chicken breast.
Cover prosciutto evenly with 3 ounces goat cheese. Overlap goat cheese slices as needed to fit within edges of chicken breast.
Sprinkle ¼ tablespoon Italian seasoning evenly across top of goat cheese, then cover goat cheese evenly with ¼ cup baby spinach leaves.
Rotate plastic wrap so that short side of chicken breast faces toward you. Starting from closest edge of chicken breast and working slowly, roll chicken breast away from you without picking up plastic wrap. Roll chicken tightly, creating spiral.
Once chicken breast is rolled, place chicken seam-side down. Carefully slide 2 to 4 pieces of twine under chicken roll, being careful not to unroll chicken. Wrap each piece of twine around chicken and tie twine tightly to hold roll closed.
Set rolled chicken breast aside and repeat process with remaining 3 chicken breasts.
Once all chicken breasts have been rolled and tied, liberally season each chicken roll on all sides with salt and pepper.

Preheat oven to 450° Fahrenheit. Heat large skillet on stovetop over medium-high heat.
When skillet is warm, add 2 tablespoons neutral-flavored cooking oil and swirl pan to distribute oil across surface. Continue heating pan until oil is hot and shimmery.
When oil is ready, place rolled chicken breasts in skillet seam-side down. Sear chicken breasts on all sides until golden brown, approximately 10 minutes total.
Once chicken breasts are seared all over, transfer chicken to baking dish. Place rolled chicken breasts in dish without stacking or overlapping.
Place baking dish in preheated oven. Roast chicken 5 to 7 minutes or until filling is warm and chicken reaches 160° Fahrenheit when checked with internal meat thermometer. See Notes.
Once chicken reaches 160° Fahrenheit, carefully remove baking dish from oven. Transfer chicken to clean cutting board and let rest 5 minutes.
After 5 minutes, cut away twine and discard. Slice chicken into ¾-inch-wide discs and arrange on serving platter or individual serving plates. Serve immediately with desired sides.

Checking Temperature: Be careful not to insert the meat thermometer too far into the chicken roulade. You want to check the temperature of the chicken breast, not the filling.
Keep it Keto: Make sure your prosciutto doesn't contain any sweeteners that aren't keto-friendly. Use goat cheese without any added starches, fillers, or anti-clumping agents.