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Chicken, Cheese, Date and Prosciutto Roulades

June 19, 2011

Some subtle variations on a recipe from the most excellent Culture cheese magazine. The combination of dates and tyme really compliments all the other ingredients in this dish – and it looks great too, especially when laid out on top of a leafy salad.


  • 6 medium pitted dates
  • 2 large shallots
  • 1 tablespoon olive oil
  • 1½ tablespoon fresh tyme leaves
  • 4 boneless, skinless chicken breast halves (about 500g – 600g)
  • ¼ cup (60g) Chevre (fresh goat cheese)
  • ¼ cup (60g) Camembert
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices prosciutto


Place dates in a small bowl, cover with ½ cup boiling water and soak until softened (about 5 minutes). Drain and set aside.

Meanwhile, finely peel and chop the shallots. Heat oil in a small saucepan and sauté the shallots over medium/high heat stirring often until lightly browned (about 4 minutes). Add the thyme and cook for another minute. Chop the softened dates and add to the shallots. Remove from the heat and set aside.

Heat the oven to 180°C. Cut chicken breasts in half parallel to the surface of the cutting board so you end up with thin layers of chicken meat. Place each piece between two sheets of baking paper and pound until the chicken is just over ½cm thick.

In a small bowl, mix the goat cheese, Camembert, salt and pepper. On a large sheet of baking paper, lay out all the slices of prosciutto so they’re just overlapping. Place the flattened chicken meat on to the prosciutto making sure you cover it all but leaving a bit of prosciutto exposed at the top and bottom (this makes rolling it easier). Now spread the cheese mixture over the chicken cutlets then top with the shallot/date mixture.

Chicken and prosciutto roulade preparation

Laying out the ingredients prior to rolling

Starting with a long edge, take hold of the baking paper and roll into a tight cylinder. Place on a rimmed baking sheet seam-side down and bake the roulade until cooked through (about 25 minutes). Transfer the roulade to a cutting board. When it has cooled slightly, cut crosswise into 1½cm slices and serve.

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