Tested till perfect Chicken Rolls with Chardonnay Sauce

Chicken Rolls with Chardonnay Sauce

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2005

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 8 8skinless boneless chicken breastskinless boneless chicken breasts
  • 1/4 cup 1/4cupDijon mustard
  • 16 16thin slices prosciutto, (about 8 oz/250 g)
  • 2 tbsp 2tbspbutter, melted
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 cup 1cupchicken stock
  • 1/2 cup 1/2cupwhite wine, (or chicken stock with 2 tsp/10mL white wine vinegar)
  • 2 tbsp 2tbspall-purpose flour
  • 2 tbsp 2tbspminced fresh parsley
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Place each chicken breast, smooth side down, between plastic wrap; with flat side of meat mallet, pound to a generous 1/4-inch (5 mm) thickness. Brush top with mustard. Place 2 slices prosciutto over each; beginning at narrow end, roll up and secure with toothpick. Place, seam side down, in small roasting pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Brush rolls with butter; sprinkle with salt and pepper. Pour in stock and wine. Roast in 425°F (220°C) oven until chicken is no longer pink in centre, about 15 minutes. Baste with pan juices; broil until golden, about 4 minutes.

Transfer chicken to cutting board; cover and keep warm. In small bowl, whisk flour with 2 tbsp (30 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.

Nutritional Information Per serving: about

cal 285 pro 45g total fat 9g sat. fat 3g
carb 3g fibre 0 chol 123mg sodium 829mg

% RDI:

calcium 2% iron 10% vit A 4% vit C 5%
folate 4%
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