Chicken Breast Roll-Ups with Prosciutto and Pecorino Cheese

This image courtesy of Michael Potts

The prosciutto gives this simple dish richness and makes it perfect even for fancy dinners. Speck is similar to prosciutto but usually a little more moist. Use speck if possible, as it tends to dry out less and has the same rich flavor as prosciutto. This dish pairs well with a fuller-bodied Puglian rose (from Negroamaro) or a light- to medium-bodied red.

Cooking Methodsauteeing



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturecheesy, meaty, salty


  • 4 chicken breast filets, pounded to ΒΌ inch (0.5 cm) thickness
  • 4 slices prosciutto or speck
  • 1 cup (236 mL) grated pecorino cheese
  • 3 tablespoons (45 mL) extra virgin olive oil
  • 1 cup (236 mL) dry white wine
  • Salt, to taste


  1. On a clean working surface, spread out the pounded chicken filets. Cover each with a slice of prosciutto and sprinkle with 14 of the pecorino cheese. Roll up each filet and close it with a toothpick. Set aside.

  2. In a large pan, heat the olive oil over medium-high heat. Add the roll-ups and cook for about 3 minutes on each side, until they are well browned on all sides. Add the wine, scrape the bottom of the pan to loosen any pieces of meat, reduce the heat, and cook for 10 minutes. Add salt, to taste.

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