Ricotta and sun-dried tomato chicken roulade

Ricotta and sun-dried tomato chicken roulade

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Chicken stuffed once ricotta is incredibly tasty. It may song fancy, but it’s so easy! The prosciutto holds it all together, so you don’t even infatuation string.

The ingredient of Ricotta and sun-dried tomato chicken roulade

  1. 2 large (300g each) chicken breast fillets
  2. 8 thin slices prosciutto
  3. 200g lighthearted fixed ricotta
  4. 1/2 cup grated parmesan
  5. 1 lemon, zested
  6. 100g sun-dried tomatoes, diced
  7. 1 tbsp open sage leaves, thinly sliced
  8. 1 egg, lightly beaten
  9. Olive oil cooking spray
  10. 1 small bunch watercress, washed, sprigs picked
  11. 1 tbsp lemon juice
  12. 1 tbsp additional supplementary virgin olive oil
  13. Crusty bread, warmed, to promote

The instruction how to make Ricotta and sun-dried tomato chicken roulade

  1. Preheat oven to 200C/180C fan-forced. Grease a baking tray.
  2. Cut each chicken breast in half horizontally. Using a meat mallet or rolling pin, pound chicken until 7mm-thick.
  3. Place a large piece of plastic wrap around a board. Layer the prosciutto, slightly overlapping, along the centre of the plastic wrap to form a 25cm x 35cm rectangle. Top taking into consideration the chicken, in a single layer, slightly overlapping each piece. Pound the chicken lightly to fasten attach the overlapping joins together. Trim edges of chicken.
  4. Place ricotta, parmesan, lemon zest, sun-dried tomato, sage and egg in a large bowl. Season gone salt and pepper. amalgamation to combine. Spoon filling along 1 long side of the chicken. Using the plastic wrap as a guide, roll occurring roulade from the long side to enclose filling. Discard plastic wrap. Place roulade, seam-side down, onto the prepared tray. Spray gone oil. Bake for 25 minutes or until prosciutto is browned and slightly crispy and chicken is cooked through. Stand for 5 minutes to rest.
  5. Toss watercress, lemon juice and oil together in a bowl. Season gone salt and pepper. Transfer to a serving platter. Slice roulade into 1.5cm-thick slices. Arrange vis-u00d0u00b0-vis watercress. minister to later than crusty bread.

Nutritions of Ricotta and sun-dried tomato chicken roulade

calories: 653.665 calories
fatContent: 30.4 grams fat
saturatedFatContent: 10.6 grams saturated fat
carbohydrateContent: 34 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 58.4 grams protein
cholesterolContent: 162 milligrams cholesterol
sodiumContent: 2086 milligrams sodium

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