Rosemary Gouda Chicken

    40 minutes

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

    124 people made this

    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 in English (95)


    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


    Growing up in my family of outstanding Italian cooks (and being a pretty mean Italian cook myself!) I recognized this recipe as having all the combination of ingredients for a take on a great Italian dish, Chicken Saltimbocca. Sad to say, both hubby and I were pretty non-impressed. First, let me say I made the recipe with no changes so I could be fair in my review. That said, because the chicken basically "poaches" in all that liquid, it turned out moist and tender-a good thing! However, because the chicken basically "poaches" in all that liquid, the chicken had no color, so it was pretty anemic looking-a bad thing. The pan "juices," which should be thick and velvety, were instead watery. Blechh. The flavor of the chicken was bland, lost to the overpowering, rather than subtle, flavor of rosemary. Yet, this recipe does have potential, with minimal changes. Salt and pepper the chicken. Sprinkle with a LITTLE minced garlic and a LITTLE chopped rosemary, then roll up with the the prosciutto and cheese as the recipe directs. Brown the chicken, in a little olive oil over pretty high heat, about two minutes on each side until golden. Then, add all the liquid to the pan, scraping up the brown bits, and continue to cook until the liquid is reduced to about half, another several minutes or so. Swirl in a couple tbls. of butter. Serve the chicken drizzled with some of the reduced liquid, and insert a sprig of rosemary for a nice presentation. Mmm, bravo!  -  07 Nov 2007  (Review from Allrecipes USA and Canada)