What could be better than a chicken roulade stuffed with Nduja? Your first question might be, “what is Nduja?” Nduja is not a typical Italian dish that most of us are familiar with. Nduja (pronounced en-DOO-ya) is a soft, spreadable type of pork salami (paté-like) with Calabrian chiles and a blend of spices. It is great on a crostini and perfect for a charcuterie plate. Check here for more discussion of nduja and for my recipe. It also works well for this recipe!!

In today’s recipe, we are going to use Nduja as part of the filling in our roulade.

**Filling for the Roulade Including Nduja, Ricotta, Smoked Mozzarella, and Basil**

Our chicken breast will be pounded thin and stuffed with nduja, some ricotta and smoked mozzarella cheese, and spices.

**Chicken Roulade Wrapped in Prosciutto**

We will wrap the chicken in slices of prosciutto and crisp in a hot cast iron pan to finish off the roulade. Since the prosciutto is thin, it will easily stick to the chicken breast as you roll it. So, no problem there!

**Finish Off the Dish in the Oven With a Tomato Passata, Shredded Smoked Mozzarella, and Crisp Slices of Garlic Fried Lightly in Olive Oil**

You can always adjust the “heat/spice” in this recipe based on your preferences. If you like spicy, add more nduja and less ricotta cheese. Or add some red pepper flakes to the sauce. Let me know what you think of nduja in the comments below. As always, thanks for Spending Time in My Kitchen!

Chicken Roulades Stuffed With Nduja-What Could Be Better?

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Recipe by David Frank – Spending Time In My Kitchen

Servings

2 – 4

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 Large 2 Chicken breasts
8 Slices 8 Prosciutto – (For 2 large chicken breasts)
6 6 Garlic cloves, thin slices – Lightly sautéed for the garnish
Basil – Thinly sliced for the garnish
Filling
1 Cup 1 Nduja – See link to the recipe
1 Cup 1 Ricotta cheese
1/2 Cup 1/2 Smoked mozzarella cheese, shredded
2 Tbl 2 Fresh Basil, thinly sliced
For the Sauce
24 oz 24 Passata tomato sauce
1 Tbl 1 Garlic, small mince
1 Tbl 1 Basil, rough chop
2 tsp 2 Oregano, dry
2 tsp 2 Salt
1 tsp 1 Sugar, (optional-if needed)
Red pepper flakes – (optional if you want to increase heat)

Directions

Make the Sauce
Pour passata into a sauce pan. Add sauce ingredients. Set heat on the stove to a low and slow simmer. Let the sauce cook for a minimum of 20 minutes.
Make the Roulade and Filling
Review recipe for Nduja here!
Add nduja, ricotta, smoked mozzarella, basil into a bowl. Combine well. Let ingredients sit for a 1/2 hour at room temperature to let the flavors totally develop.
Add some oil to a small sauté pan. Turn heat to low. Add sliced garlic to the pan and slowly brown the garlic. Do not overcook the garlic. As soon as you start to get some color to the garlic, pay close attention. It will take less than a minute to finish cooking.
Drain oil from the pan. This “garlic” oil will be perfect to use in another recipe. Do not throw away. Place garlic on some paper towel to soak up excess oil. Set aside.
Pound chicken breast to 1/2 inch thickness. If you have a very large chicken breast, it may be easier to butterfly the chicken breast and then pound it to 1/2 inch thickness.
Lay flattened chicken breast on cutting board. Add a layer of the filling on the chicken breast. Place filling on 3/4 of the chicken breast.
Roll chicken breast into a roulade. Lay 4 slices of prosciutto side by side on your cutting board. Lay the chicken roulade on the very top of your prosciutto slices and gently roll the roulade towards you so that the prosciutto completely covers the roulade.
Add two tablespoons of oil to your large skillet. Place your roulade in the pan seam side down. Turn your heat on the stove to medium. Slowly brown all sides of your roulade. Should take about 10 – 15 minutes.
Cut the roulade into 2-inch pieces. Should make about 6 pieces per large chicken breast roulade.
Finish Off the Dish
Layer some passata sauce on the bottom of your dish. Place 6 pieces of the roulade in your dish. (Another option is to layer sauce on the bottom and over the top. You Pick!!)
Sprinkle some shredded smoked mozzarella over the roulade pieces. Place into the oven under broil till the cheese slightly bubbles.
Time to Garnish
Add some of the fried garlic and some basil to the dish and serve! Enjoy!!
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