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Mediterranean chicken roulade with parmesan crisps
Mediterranean chicken roulade with parmesan crisps
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Member recipe: Unverified by taste.com.au team.
Ingredients:
  • 4 chicken breasts, butterflied
  • 250g ricotta cheese
  • 100g baby spinach
  • 300g semi-dried tomatoes
  • 8 slices prosciutto, thinly sliced
  • 500.00 ml grated parmesan cheese
  • 20.00 ml plain flour
Instructions:
  • Heat your oven to 180C.
  • Lay cling wrap on both sides of the chicken breasts and tenderize them to 1cm thickness using a mallet or rolling pin. Peel off the top layer of cling wrap.
  • Spread a generous amount of ricotta cheese over each chicken breast, then add a layer of spinach and a few semi-dried tomatoes. Carefully roll up the chicken breasts to keep the filling inside, then wrap each one in a slice of prosciutto.
  • Arrange the chicken breasts on a well-greased baking tray and bake in the oven for approximately 45 minutes.
  • Grate the parmesan finely and combine with flour. Heat a pan and sprinkle the mixture in a thin, circular layer. Once golden underneath, carefully flip and brown the other side. Shape them while hot on a rolling pin or in a bowl, or leave flat.
  • After cooking the chicken, slice each breast into 5cm thick slices with caution, then fan out the pieces to showcase the filling. Top each piece with a parmesan crisp and serve alongside your preferred side dish.

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