Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Stuffed Chicken Roulades

Serves 4 – 6

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INGREDIENTS

4 Skinless, boneless chicken breasts (about 2 lbs.)
4 tbsp. Galbani Mascarpone
12 slices Prosciutto, thinly sliced
12 slices Galbani Provolone, sliced
4 tbsp. Pesto
2 tbsp. Unsalted butter, divided
1 tbsp. Vegetable oil
4 cups Porcini mushrooms, roughly chopped
1 ½ cups Low-sodium chicken broth
1 tsp. Red wine vinegar
¼ cup Heavy cream
2 tbsp. Mixed & chopped fresh herbs (e.g., basil, parsley & chives)
  Kosher salt & freshly ground black pepper to taste

 

METHOD

  1. Halve chicken breasts horizontally, keeping 1 long side attached. Open halves like a book. Pound breasts until ¼-inch thick. Season on all sides with salt and pepper.

  2. Place 1 chicken breast on a work surface, cut side up. Spread 1 tablespoon of Mascarpone on chicken. Place 2 slices of prosciutto on top, leaving a ½-inch border. Top prosciutto with 3 slices of Provolone. Spread 1 tablespoon of pesto on top, maintaining ½-inch border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

  3. Preheat oven to 450 degrees F. Heat 1 tablespoon of butter and oil in a large, heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8 – 10 minutes. Transfer skillet to oven and bake until an instant-read thermometer inserted into center of roulades registers 165 degrees F, 7 – 8 minutes. The chicken will be cooked through, but still juicy. Transfer chicken to plates and let rest for 10 minutes.

  4. Scrape drippings and any melted cheese from skillet and discard. Set skillet over medium-high heat and melt 1 tablespoon of butter. Add mushrooms. Cook, turning once, until mushrooms are golden brown, about 5 minutes. Season with salt and pepper, then add broth and vinegar. Simmer until liquid is thickened and reduced, 10 – 12 minutes. Stir in ¼ cup of heavy cream, and herbs. Season with salt and pepper.

  5. Cut off and discard twine. Cut chicken into ½-inch slices. Drizzle mushroom sauce over chicken slices.

 

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