step 1
Preheat your oven to 370 degrees F (190 degrees C).
step 2
In a mixing bowl, prepare the stuffing. Combine the Breadcrumbs (4 Tbsp), Gorgonzola Cheese (4 Tbsp), Dried Cranberries (4 Tbsp), Shelled Pistachios (2 Tbsp), Egg Yolk (1), Fresh Thyme (2 sprigs), crushed Garlic (2 cloves), Olive Oil (1 1/3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix well until a sand-like consistency is achieved and all the ingredients are evenly incorporated.
step 3
Next, prepare the chicken breasts. Butterfly the Boneless, Skinless Chicken Breasts (2) with a knife to open it up like a book, then cover it with plastic wrap and use a meat mallet to gently pound the chicken breasts to an even thickness of about 1/2 inch.
step 4
Divide the stuffing mixture into two equal portions. Place a piece of plastic on your cutting board, then place a pounded chicken breast onto the plastic, and place one portion of the stuffing on the large end of a chicken breast.
step 5
Using the help of the plastic wrap, roll the chicken breast over the stuffing, then using the ends twist and tuck the sides to form a roulade. Then, wrap the rolled chicken breast with Prosciutto (4 slices) to secure the roulade. Repeat the process with the second chicken breast.
step 6
In a cast iron skillet, drizzle on olive oil transfer the two roulades into the oven, and roast for 20-25 minutes or until the internal temperature reaches 160 degrees F (78 degrees C) and the chicken is cooked through.
step 7
Once the chicken roulades are done baking, remove them from the oven and let them rest for at least 10 minutes before slicing.
step 8
While the chicken is resting, prepare the sauce. In the same skillet over medium heat, melt butter and saute the Fresh Thyme (2 sprigs) and Shallots (2) until translucent.
step 9
Add the Chicken Stock (1/2 cup) to the pan, and let it simmer for a few minutes until it reduces slightly.
step 10
Lower the heat and stir in the Heavy Cream (1/3 cup) and Dijon Mustard (1 Tbsp). Allow the sauce to simmer gently for a few more minutes until it thickens slightly.
step 11
Add the cubed Butter (1 Tbsp) to the sauce, stirring continuously until it melts and incorporates into the sauce, giving it a shiny creamy texture.
step 12
Finally, add the Lemon Juice and Zest (1) to the sauce—season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Keep the sauce warm until ready to serve.
step 13
To serve, spoon the sauce on a serving platter slice the chicken roulades into rounds, and drizzle more of the sauce over the top. Balance the intense flavor with the reserved Raspberry Preserves (2 Tbsp) (or any other fruit). Serve with side dishes such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
