Mediterranean chicken roulade with parmesan crisps

Mediterranean chicken roulade with parmesan crisps

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Mediterranean chicken roulade with parmesan crisps

  1. 4 chicken breasts, butterflied
  2. 250g ricotta cheese
  3. 100g baby spinach
  4. 300g semi-dried tomatoes
  5. 8 slices prosciutto, thinly sliced
  6. 2 cup grated parmesan cheese
  7. 1 tablespoon plain flour

The instruction how to make Mediterranean chicken roulade with parmesan crisps

  1. Preheat oven to 180C.
  2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap.
  3. Top each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach and a few semi-dried tomatoes. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
  4. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
  5. To make the parmesan crisps, finely grate the parmesan and mix in the flour. Heat a frying pan and sprinkle the mixture in a thin layer in a circular pattern. Once the cheese starts to brown on the bottom, gently flip over and brown the other side. You can place onto the rolling pin or into a bowl to shape them while they are still hot or leave them flat.
  6. Once the chicken is cooked, gently slice each breast into 5cm thick slices, careful as not to burn yourself and fan the pieces to display the filling. Place a parmesan crisp on top and serve with your favourite side.

Nutritions of Mediterranean chicken roulade with parmesan crisps

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