Canned Chicken Roulade with Herb Cream Cheese and Roasted Red Pepper Coulis

Begin by preheating your oven to 375°F. In a mixing bowl, combine 8 ounces of cream cheese, 1 tablespoon of fresh parsley, 1 tablespoon of fresh chives, 1 teaspoon of garlic powder, and a pinch of salt and pepper.

Mix until smooth and well combined. Drain and shred 2 cans (12.5 ounces each) of canned chicken, then fold it into the cream cheese mixture until evenly distributed.

Lay out 4 large slices of prosciutto on a clean surface, slightly overlapping them to create a rectangle.

Spread the chicken and cream cheese mixture evenly over the prosciutto. Starting from one end, carefully roll the prosciutto tightly around the filling to form a log.

Secure the ends with kitchen twine or toothpicks. Place the roulade seam-side down on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, or until the prosciutto is crispy and the filling is heated through.

While the roulade is baking, prepare the roasted red pepper coulis by blending 2 roasted red peppers, 1 tablespoon of olive oil, 1 teaspoon of balsamic vinegar, and a pinch of salt in a blender until smooth.

Once the roulade is done, let it rest for 5 minutes before slicing into rounds. Serve the sliced roulade drizzled with the roasted red pepper coulis and garnish with fresh herbs for an elegant presentation.