Chicken Rollatini

Adapted from https://alwaysfromscratch.com/chicken-rollatini/

Servings: 8

INGREDIENTS

2 chicken breasts
8 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

STEPS

1) Combine the ricotta, mozzarella, parmesan, parsley, egg, salt, pepper, and garlic to make the ricotta filling.

2) Slice chicken breast into 3-4 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 3 tablespoon of the ricotta filling and spread it evenly.

3) 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.

4) Place a large saucepan on medium-high heat. Add 2 tablespoon of olive oil. Once hot, sear the chicken on each side until golden brown,1-2 minutes. Remove the chicken from the pan and set aside. Do this in 2 batches.

5) Lower the heat to medium-low. Add 2 tablespoon of olive oil. Stir in the garlic and saute for 2 minutes or until fragrant. Add the crushed tomatoes and bring to a simmer. Simmer for 10 minutes and then add the chicken rollatini to the sauce. Simmer for 15-20 minutes.

6) Remove the chicken from the sauce and serve with extra parmesan. Use the sauce for some spaghetti or rigatoni to serve as a side.


NOTES

Find Lidia's version

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.