This is my favorite chicken rollatini, packed with herbed ricotta cheese and proscuitto. It’s a showstopper for sure!
Ingredients
64 oz.chicken cutlets, pounded thin
2tablespoonsunsalted butter
1lemon, juice only
1cupItalian breadcrumbs
6slicesproscuitto
8ouncesricotta cheese
2tablespoonsfresh basil
1tablespoonfresh sage
1lemon, zest only
Salt and pepper
Instructions
Preheat oven to 350 °F.
Place chicken cutlets between two pieces of plastic wrap and use a meat tenderizer to pound them into an even thickness (about 1/4-inch is a good goal). It’s okay if there are a few holes. They don’t have to be perfect. Repeat with all chicken cutlets.
In a small bowl, melt butter and stir in lemon juice. Add breadcrumbs to a second bowl.
Dip the chicken cutlets in the melted butter and then coat well with breadcrumbs. Lay breaded chicken cutlets on a plate and repeat with all of them.
Stir together ricotta, herbs, and lemon zest. Season with a pinch of salt and pepper.
Working with one chicken cutlet at a time, place a slice of proscuitto on the chicken and then add about two tablespoons of ricotta filling. Then roll the chicken into a tight cylinder and place the chicken, seam-side down, in a baking dish. Repeat with all the chicken cutlets.
NOTE: You can prep the recipe in advance up to this point if you would like.
Bake the chicken rollatini at 350 degrees F. for 30-35 minutes. You should definitely use a meat thermometer to make sure the chicken reaches 165 degrees F. in the center of each roll.