Rosemary Gouda Chicken

Rosemary Gouda Chicken


124 people made this

Chicken breasts rolled with prosciutto and cheese and skewered with rosemary sprigs.


Serves: 4 

  • 4 sprigs fresh rosemary
  • 4 skinless, boneless chicken breast halves, pounded to 1/2 cm thickness
  • 4 slices smoked fontina or gouda cheese
  • 4 slices prosciutto or ham
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1/4 cup olive oil
  • 1 tablespoon freshly ground black pepper
  • 4 cloves garlic, halved
  • salt to taste

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 220 degrees C. Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
  2. Layer the inside of each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly and skewer each breast with a rosemary sprig to secure.
  3. In a bowl, whisk together the wine, stock, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
  4. Bake 25 minutes until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
  5. Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

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Reviews (2)


Altered ingredient amounts. Chicken breast I used was plenty for the 2 of us. I served with diced boiled potatoes with garlic and a shallot stirred through and peas. I still used the same amount of liquid of the recipe and it gave us more gravy which didn't need thickening. We loved it 10 out of 10. And yes I will definitely cook this again. Thankyou. Chefsingledad. - 12 Mar 2009


excellent dinner, will definately make again. - 17 Apr 2010

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