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Ricotta and sun-dried tomato chicken roulade
Ricotta and sun-dried tomato chicken roulade
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easy and tasty chicken stuffed with ricotta and prosciutto, no strings needed!
Ingredients:
  • 2 large (300g each) chicken breast fillets
  • 8 thin slices prosciutto
  • 200g fresh firm ricotta
  • 125.00 ml grated parmesan
  • 1 lemon, zested
  • 100g sun-dried tomatoes, diced
  • 20.00 ml fresh sage leaves, thinly sliced
  • Olive oil cooking spray
  • 1 small bunch watercress, washed, sprigs picked
  • 21.00 gm lemon juice
  • 18.20 gm extra virgin olive oil
  • Crusty bread, warmed, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and grease a baking tray.
  • Flatten each chicken breast halves to 7mm thickness using a meat mallet or rolling pin.
  • Lay a big piece of plastic wrap on a board. Arrange the prosciutto in a 25cm x 35cm rectangle at the center of the plastic wrap, slightly overlapping. Place the chicken on top in a single layer, slightly overlapping. Gently pound the chicken to seal the overlaps. Trim any excess chicken edges.
  • Combine ricotta, parmesan, lemon zest, sun-dried tomato, sage, and egg in a large bowl. Season with salt and pepper, then mix well. Spread the filling along one side of the chicken. Roll up the roulade using the plastic wrap, sealing the filling inside. Remove the plastic wrap and place the roulade seam-side down on the tray. Spray with oil and bake for 25 minutes until prosciutto is crispy and chicken is cooked through. Let it rest for 5 minutes before serving.
  • Combine watercress, lemon juice, and oil in a bowl. Season with salt and pepper. Transfer the mixture to a serving platter. Slice the roulade into 1.5cm-thick slices and arrange them on top of the watercress. Serve with crusty bread.

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