Chef Joel Bradshaw shares a holiday dish idea

10:21 AM, Dec 9, 2012   |    comments
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(WZZM)- Chef Joel Bradshaw was in the studio with us to share his version of Stuffed Chicken Rotolo, a great dish for the holidays.

Chef Joel Bradshaw joins us from Porto Bello Restaurant in Grand Haven.


  • 2 large chicken breasts (pounded)
  • 1/2 pound sliced prosciutto
  • 1 pkg shredded asiago cheese
  • fresh basil
  • 2 pkg Boursin cheese
  • 1 cup heavy cream
  • rice or orzo pilaf


  • Heat oven to 400 degrees
  • Lay pounded chicken out on cutting board
  • Lay sliced prosciutto on chicken breasts
  • Sprinkle asiago cheese liberally over prosciutto
  • Top cheese with fresh basil leaves
  • Tighly roll chicken around stuffing
  • On a greased cookie sheet, place chicken roll seam side down
  • Cook for approx. 20 minutes
  • While chicken cooks, combine Boursin cheese and cream in small sauce pan, whisk and heat until combined
  • Prepare rice or orzo pilaf
  • Remove chicken from oven and place it on cutting board
  • Slice chicken on bias and place over rice
  • Top with Boursin cream sauce and fresh chopped basil.
  • Serve immediately

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