Roasted Chicken Roulade with American Triple Cream

Name: Roasted Chicken Roulade with American Triple Cream and Georgia Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup clover honey; 1/4 cup Dijon mustard; 1/4 cup whole-grain mustard; 2 heaping tablespoons drained prepared horseradish; Kosher salt and freshly ground black pepper; 1/4 cup canola oil, plus more for drizzling; 1 clove garlic, chopped into a paste; Pinch of red chile flakes; 4 ounces baby arugula; Kosher salt and freshly ground black pepper; Four 6-ounce boneless, skinless chicken breasts; 8 paper-thin slices country ham or prosciutto; 8 ounces triple-cream cheese, such as Red Hawk; 2 tablespoons unsalted butter; Micro arugula, for garnish

Servings: persons

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

1
Special equipment: butcher's twine
2
For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper.
3
Cover and let sit to allow the flavors to meld while you make the chicken.
4
For the chicken roulade: Preheat the oven to 400 degrees F.
5
Heat 2 tablespoons of the canola oil over low heat in a large saute pan.
6
Add the garlic and red chile flakes and cook for 30 seconds.
7
Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes.
8
Set aside.
9
Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap.
10
Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper.
11
Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center.
12
Roll the breasts tightly and tie with butcher's twine.
13
Sprinkle the roulade with salt and pepper.
14
Heat a large ovenproof saute pan over high heat.
15
Add the remaining 2 tablespoons oil and cook until it begins to shimmer.
16
Put the rolls in the pan seam-side up and add the butter.
17
Cook until golden brown on all sides, about 3 minutes.
18
Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
19
Remove the rolls to a plate and let rest 5 minutes before slicing.
20
Serve with the mustard sauce and topped with a bit of micro arugula.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup clover honey, 1/4 cup Dijon mustard, 1/4 cup whole-grain mustard, 2 heaping tablespoons drained prepared horseradish, and more.

Yes, Roasted Chicken Roulade with American Triple Cream and Georgia Ham falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken Roulade with American Triple Cream and Georgia Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions