Would you believe that I have only posted 4 savory recipes since December? No joke! You're probably beginning to think we only eat baked goods and desserts. I promise we do eat dinner; I just saved all of the really good recipes for the book! But scroll down to see this quick and easy Prosciutto Pesto Chicken Roulade that I have just created.
Dinner recipes are hard to photograph in our house. Asher has reached his most energetic point of the day by the time Ryan gets home and then everyone is so hungry that I hate to make them wait while I set up my props, lighting, and equipment.
By that time, the food is no longer hot and their stomaches are growling. I learned early on during this blogging adventure that I needed to make dinner and photograph it while Asher napped and simply reheat it when dinner rolled around. That was working like a charm until I moved my cookbook deadline up by 3 months during what can only be explained as an irrational lapse of judgement. I mean seriously, who willingly moves their own deadline earlier? I spent all of January and February with my horse-blinders on and only thought about the book. I apologize for any neglect I showed you all!
In all honesty though, while the last couple of months have been a blur, it has been so nice to have the pressure of writing and photographing my manuscript off my shoulders and onto those of the people editing my work. And we don't all have to wait to see the finished product in November. It will be in my hands in late June and yours in July! I have been having fun getting “reacquainted” with both of my boys and have also been back in the kitchen getting creative again.
The 21-Day-Sugar-Detox that I am partaking in has fueled that creativity. And of course the fact that I haven't offered you anything without sugar in over 3 months! I made a double batch of the dairy-free pesto sauce I posted the other day and have been using it on everything from this Prosciutto Pesto Chicken Roulade, to scrambled eggs, to grilled salmon. We paired this with a buttery lemon roasted cauliflower with crispy shallots. It was incredible and I am so happy to share something with you that is not a dessert! I've been cooking up a storm since starting this detox and have a huge backlog of recipes to give you plus some fun giveaways, so make sure you don't miss a thing by subscribing to my site by email and following me on Facebook.
Kim @ Living, Laughing & Losing
Wow, that looks delicious! I’m always looking for new recipes to try. Adding this one to the list. 🙂
Sarah, Simply Cooked
Haha, I know what you mean about squeezing in photography around dinner. I learned that cold food can also be photographed, so one strategy I sometimes use is to cook an extra portion and then take photos after dinner. I am looking forward to seeing your book! How exciting that you have done almost everything now.
Can’t wait to try this! So pretty and sounds so simple!
Pinning it! Getting the ingredients for it, must make it immediately! thank you!!
Oh my goodness, this looks so good! I can’t wait to try it. I also am very excited about your cookbook. I could tell that you were working so hard, but you were still giving all of your readers attention and keeping us in the loop! Good luck on the sugar detox!
I made the chicken portion of this last night using frozen pesto I had made from my summer basil harvest. This was absolutely amazing! I seriously overate, it was that good. My husband didn’t get home until later and I made his. His response “Wow, this is outstanding!” This is definately a keeper recipe in our house.
I have a question about the roulades. After spreading pesto and placing prosciutto do we cut them into the smaller pieces like we see on the dish before we brown and roast them?
They look delicious and I can’t wait to try them out on my family tonight but was hoping for a little clarification.
Against All Grain
No just cook it whole and then slice it
I discovered your blog a few months ago and have loved cooking my way through your recipes! This is a wonderful dish. My whole family, which includes four boys ranging from 3-12, enjoyed this dish. Thank you!!
I’ve made this dish twice now- it’s gloriously delicious!! I make extra of the cauli side dish (which goes perfectly with it by the way) and then have it for lunch the next day with some finely sliced bacon tossed through- so yum. I’m eating it right now in fact. Thankyou! First recipe I’ve tried off your blog, looking forward to trying more!!
So… I had seen this a while ago, and kept it in the back of my mind to make at some point. Last week I was at the grocery store with my husband and I suggested we finally make this. So without having made a grocery list, I “remembered” the ingredients off the top of my head…well, come home to find out I had accidentally combined this recipe with a meatloaf recipe we make. So instead of pesto to go along with the prosciutto, we had spinach and goat cheese. It was delicious! Next time we’ll have to try the pesto… 🙂
Thanks for so sharing so many great recipes!
Made this recipe tonight, and it was fantastic! The leeks and cauliflower were a huge hit. Chicken wanted to come unrolled as cooking, but maneuvered it well in order to keep it shut. Might use toothpicks next time. Easy and tasty!! Looking forward to leftovers for lunch tomorrow!!
I am not crazy about cauliflower. What could I use instead?
This looks amazing and I can’t wait to make it (with turkey ham to keep it kosher). Thank you for all the great work!
Mary Beth Kraft
Hi! can’t wait to make this for dinner. At what temperature do you roast the cauliflower?
Thank you! I love your recipes 🙂
what does it mean to remove the tenders?
One of our family favorites! thank you my 14 yr old loves this recipe 🙂
I just made this for dinner. Everyone loved it! This was my first time making pesto and cooking with leeks. This recipe is a total keeper. My only issue, the chicken didn’t stay rolled. But it tasted delicious. I just ordered one of Danielles cookbooks because my son is on an SCD diet. I can’t wait to see what other yummy recipes the cookbook holds.