Almond Crusted Goat Cheese & Prosciutto Chicken Roll-Ups

Well, hey there. Happy Friday eve to you!

I am not sure what it is, but I have suddenly gotten a bit of pep back into my step. Where did it go? I have a hard time finding the answer to that question, but nevertheless I am here to share a delicious meal with you that I made last night for dinner!

Who says you can’t have a rich and decadent tasting meal on a weeknight that also doesn’t break your caloric bank?

I overloaded on the lamb over Greek Easter so I knew I wanted to stay away from the red meat (at least for a couple of days…whew) but I wanted to prepare a more exciting than usual weeknight meal to share with John Paul. I started to peruse the internet for chicken roll up recipes. I found some delicious sounding ones here and here, and I used them as a base to create my own Lady Olive-ified version.

My cousins are awesome cooks and prepared this INCREDIBLE lamb on the spit.

Almond Crusted Goat Cheese and Prosciutto Chicken Roll-Ups


5-6 Chicken breasts (pounded thin)

4 oz goat cheese

10 slices of prosciutto (I actually halved my individual slices and only used 5)

2 eggs

1 cup almond meal

1/4 cup all purpose flour

2 Tbsp milk

1 Tbsp dijon mustard

1 tbsp Williams Sonoma burger seasoning

Salt and Pepper


Preheat your oven to 375.

Lay chicken on a flat surface. Sprinkle both sides with salt and pepper.


Take one slice of prosciutto and lay it vertically on the chicken.

Take another slice and lay it horizontally. Please about 1 tbsp of cheese into the center of the horizontal slice and wrap it up. Now roll from the bottom of the chicken. Secure with a toothpick.


Make an eggwash and dredging station. Whisk eggs, mustard and milk.


Combine almond meal, flour and burger seasoning (SIDE NOTE, this burger seasoning will rock your world. I suggest you order two tins of it today, and I wish someone was paying me to say this.)

Take your chicken roll-ups and carefully dunk in the egg mixture then coat in the  seasoned almond/flour mixture.  Place onto a foil-lined pan.


Once you have done this for every roll-up, bake in the oven for 40-45 minutes.

I served mine with roasted asparagus, roasted carrots, and some contraband spanakopita leftover from Easter. Thank you Petros and Anastasia!! TGFLO Thank Goodness For Leftovers? Yep. I said it.



I will definitely make this again! I really like using almond meal in lieu of bread crumbs for a more nutrient dense meal! I would absolutely recommend this for dinner any night of the week!

Do you have any go-to chicken roll up recipes? Please share!

It feels good to be back in the saddle.


The Lady Olive

6 thoughts on “Almond Crusted Goat Cheese & Prosciutto Chicken Roll-Ups

  1. A feast for the eyes as well as the palate ! Beautiful presentation !!!

    We love your love of well prepared, nutritious food that makes a statement…that’s what makes you the TLO !
    Loved being with your cousins for Easter…what a spread !

  2. Stephanie, I actually ordered two of the WS burger seasoning and gave one to Sarah Thorne’s husband! Have not used it yet but it smells GREAT! This recipe looks great and I’ll be trying it for sure. I have a chicken roll up recipe that was a staple for me during the “child raising years.” My kiddos were the pickiest of eaters and it was so annoying. Thankfully they all out grew that eventually.
    My recipe was from a college friend (circa 1980’s!) and called Chicken Las Vegas
    deboned chicken breast – swiss cheese – ham – cream of mushroom soup – 1/4 cup butter – 3 T parsley flakes – 1/2 t garlic powder. Place ham and swiss on top of chicken breast. Roll and secure with toothpick. Place in a casserole dish sprayed with Pam. Mix soup, melted butter, parsley flakes and garlic powder and pour on top. Bake at 350 for 45 to 50 minutes. I usually served with rice and the soup mixture made somewhat of a gravy to put on top of the rice. VERY basic but kids will eat it – adults too!
    I’m sure John Paul appreciates your cooking after his long days at work. You are a sweetheart!

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