Chicken Rollatini
A delicious and tender chicken breast rolled with prosciutto and a seasoned ricotta filling. Chicken rollatini is seared and then simmered in tomato sauce for a flavorful meal best served over pasta.
Servings: 8 servings
Calories: 406kcal
Cost: $20
Equipment
- 1 large saucepan
- 1 large bowl
- cooking twine
Ingredients
- 3 chicken breasts
- 9 slices prosciutto
- 6 basil leaves
- 2 cloves garlic, sliced
- 28 oz crushed tomatoes
- ½ teaspoon salt
- ¼ cup olive oil
- ½ cup flour
Ricotta Filling
- 16 oz whole milk ricotta
- ½ cup mozzarella
- ½ cup parmesan
- 2 tablespoon parsley, chopped
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 clove garlic, minced
Instructions
- Combine the ricotta, mozzarella, parmesan, parsley, egg, salt, pepper, and garlic to make the ricotta filling.
- Slice each chicken breast into 3 thin slices. Tenderize them by pounding them with a meat tenderizer. Lay a slice of prosciutto on each slice of chicken breast. Top each slice of prosciutto with ¼ cup of the ricotta filling and spread it evenly.
- Roll up the chicken with the ricotta inside and use a piece of cooking twine to tie the chicken into a roll. Place the flour on a plate and roll the chicken in the flour until completely coated.
- Place a large saucepan on medium-high heat. Add 2 tablespoon of olive oil. Once hot, sear the chicken for 5-6 minutes, turning every 2 minutes until golden brown,1-2 minutes. Remove the chicken from the pan and set aside. Do this in 2 batches.
- Lower the heat to medium-low. Add 2 tablespoon of olive oil. Stir in the garlic and sauté for 2 minutes or until fragrant. Add the crushed tomatoes and bring to a simmer. Season with ½ teaspoon of salt. Simmer for 10 minutes and then add the chicken rollatini to the sauce. Simmer for 15-20 minutes or until the chicken reaches 165℉.
- Remove the chicken from the sauce and stir in the basil. Cut the twine off of the chicken. Spoon sauce over the chicken and serve with extra parmesan. Use the sauce for some spaghetti or rigatoni to serve as a side.
Video
Notes
- The ricotta filling can be made in advance! Read more about ricotta filling tips here!
- Using cooking twine is the best way to make sure all of the ricotta doesn't just leak out of the chicken. Otherwise, the chicken tends to unravel as it sears.
- The chicken doesn't have to get cooked all the way through when searing. You will cook it to 165 degrees F in the sauce.
- Do not dredge the rolls in flour until immediately before searing. The flour will soak into the chicken and then not give you the crisp, golden brown crust when you sear it.
Nutrition
Calories: 406kcal | Carbohydrates: 16g | Protein: 32g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 926mg | Potassium: 713mg | Fiber: 2g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 12mg | Calcium: 284mg | Iron: 3mg
