Name: Collard-and-Prosciutto Chicken Roulades Over Watercress Salad
Yield: Serves 4
Ingredients: 4 thinly sliced raw chicken cutlets (about 1 pound); 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 4 slices prosciutto; 4 large collard leaves, trimmed; 4 tablespoons olive oil; 1 pound watercress; 2 tablespoons balsamic vinegar; 1 pint fresh figs, quartered

A plate of collard and Prosciutto chicken roulades over watercress salad.

Collard Green and Prosciutto Chicken RouladesPhoto by Ellen Silverman

This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can't locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.

Recipe information

Yield
Serves 4

Ingredients

4 thinly sliced raw chicken cutlets (about 1 pound)

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

4 slices prosciutto

4 large collard leaves, trimmed

4 tablespoons olive oil

1 pound watercress

2 tablespoons balsamic vinegar

1 pint fresh figs, quartered

Preparation

Step 1
Preheat the oven to 400°F. Set out all four chicken cutlets on a cutting board and sprinkle with the paprika, onion powder, and black pepper. Place a slice of the prosciutto on top of each chicken cutlet, then a collard leaf. Roll the stacks up, chicken on the outside, and secure with a toothpick.
Step 2
Coat a large, oven-safe skillet with 1 tablespoon of the olive oil. Place over high heat and add the chicken roulades. Brown for 3–4 minutes, turning often. Transfer the skillet with the chicken to the oven and bake for 10–15 minutes until the chicken is cooked through. Transfer to a clean cutting board and let rest for 5 minutes.
Step 3
Place the watercress in a large bowl along with the remaining 3 tablespoons oil and the vinegar and toss well to coat. Divide the watercress equally among four plates. Top with the figs. Slice the chicken and arrange over the watercress. Serve immediately.

Nutrition Per Serving

305 Calories · 35g Protein · 11g Carbohydrates · 13g Fat (2g Saturated) · 87mg Cholesterol · 7g Sugars · 2g Fiber · 427mg Sodium · Vitamin K = 474% · Vitamin C = 80% · Protein = 75% · Selenium = 69% · Vitamin A = 41%

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TagsSalad Chicken Breast Chicken Poultry Watercress Leafy Greens Vegetable Prosciutto Ham Meat Collard Greens Main Lunch Dinner Keto Dairy Free Roast Sear New Years Harper Collins Cookbooks

Recipe notes

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