| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup frozen peas, thawed
- 1/4 cup ricotta
- 1/4 cup freshly grated Parmesan
- 1 teaspoon lemon zest
- 1/4 teaspoon chile flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 chicken cutlets
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees F.
- Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
- Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
- Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
- Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
- Remove the chicken from the oven and let sit for 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 481 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 74 g |
| Cholesterol | 229 mg |
| Sodium | 888 mg |
Reviews
We thought this recipe was rather bland. I even made a white wine and butter pan sauce from the drippings which was yummy but not enough to rescue the chicken. We’re always looking for “keepers”, recipes that we like so much we’ll put it in to our rotation. This is not one of those. I will however use this method to wrap and stuff chicken breasts in the future.
This was super easy and so good! I added a lemon, butter, wine sauce to it. (Beurre blanc?)
Definitely a keeper.
Definitely a keeper.
I made this recipe last night exactly as written and it was amazing! I feel like a gourmet cook! Will definitely be making it again!
Easy and delicious! Loved the sweetness of the peas the the prosciutto. Served with with mash potatoes. Huge hit!
My family loved this recipe! Fast and easy weeknight dinner! I added a little white wine to the pan prior to putting in the oven.
Made this exactly as direct and oh my gosh!! Yum! My wife loved it. I’ll be making this a recurring menu item in our home!
This is a quick meal to put together! Really a great combination of flavors!
We had to substitute cream cheese for the ricotta, but the whole family loved it!
We’re pescatarian so left out the prosciutto and used salmon filets instead of chicken. Doesn’t make the same pretty roll, but wrapped the filets around the ricotta mix and secured it with a toothpick. Kept the salmon moist and so flavorful!! A new fav for sure!
Excellent! Made as instructed and will make it again! I did a good job of crisping it in the pan on all sides before putting into the oven. My husband loved it…said it was restaurant quality!!