Collard-And-Prosciutto Chicken Roulades Over Watercress Salad Recipe

Name: Collard-And-Prosciutto Chicken Roulades Over Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thinly sliced raw chicken cutlets (about 1 pound); 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 4 slices prosciutto; 4 large collard leaves, trimmed; 4 tablespoons olive oil; 1 pound watercress; 2 tablespoons balsamic vinegar; 1 pint fresh figs, quartered

Servings: persons

4 thinly sliced raw chicken cutlets (about 1 pound)
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 slices prosciutto
4 large collard leaves, trimmed
4 tablespoons olive oil
1 pound watercress
2 tablespoons balsamic vinegar
1 pint fresh figs, quartered

1
Preheat the oven to 400u00b0F. Set out all four chicken cutlets on a cutting board and sprinkle with the paprika, onion powder, and black pepper. Place a slice of the prosciutto on top of each chicken cutlet, then a collard leaf. Roll the stacks up, chicken on the outside, and secure with a toothpick.
2
Coat a large, oven-safe skillet with 1 tablespoon of the olive oil. Place over high heat and add the chicken roulades. Brown for 3-4 minutes, turning often. Transfer the skillet with the chicken to the oven and bake for 10-15 minutes until the chicken is cooked through. Transfer to a clean cutting board and let rest for 5 minutes.
3
Place the watercress in a large bowl along with the remaining 3 tablespoons oil and the vinegar and toss well to coat. Divide the watercress equally among four plates. Top with the figs. Slice the chicken and arrange over the watercress. Serve immediately.

301

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 thinly sliced raw chicken cutlets (about 1 pound), 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Collard-And-Prosciutto Chicken Roulades Over Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Collard-And-Prosciutto Chicken Roulades Over Watercress Salad

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