Chicken Rolls with Chardonnay Sauce Chicken Rolls with Chardonnay Sauce

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2005


  • 8 skinless boneless chicken breasts
  • 1/4 cup Dijon mustard
  • 16 prosciutto (about 8 oz/250 g)
  • 2 tablespoons butter melted
  • 1/2 teaspoon each salt and pepper
  • 1 cup chicken stock
  • 1/2 cup white wine (or chicken stock with 2 tsp/10mL white wine vinegar)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley


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 facts Per serving: about

  • Sodium 829 mg
  • Protein 45 g
  • Calories 285.0
  • Total fat 9 g
  • Cholesterol 123 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g


  • Iron 10.0
  • Folate 4.0
  • Calcium 2.0
  • Vitamin A 4.0
  • Vitamin C 5.0
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Chicken Rolls with Chardonnay Sauce