Marano's E-Recipe Book - Flipbook - Page 25
Chicken Rollatini
Serves 4 | Prep Time: 15 mins | Cook Time: 40 mins
Ingredients
15.5 oz. jar of IL Limone sauce
8 oz. ricotta cheese
Salt and pepper
1 lemon, juice and zest, separated
1 1/2 lbs. boneless chicken breasts,
pound to 1/4"
2 tbsp. butter, unsalted
3 cloves garlic, minced
10 oz. fresh spinach, rough chopped
8 slices prosciutto (or ham), thinly sliced
2 eggs, beaten
1/2 cup flour
1 cup panko breadcrumbs
1/4 cup Parmesan cheese
Directions
1. Preheat oven to 350 degrees. In a large baking dish, coat bottom with thin layer of sauce; set aside.
2. In a medium bowl, combine ricotta and lemon zest.
3. Place each breast between plastic wrap and pound to ¼-inch thickness. Very lightly salt and pepper.
4. In a pan over medium heat, sauté garlic in butter. Add spinach, salt and pepper, and cook until wilted,
3-5 mins. Let cool. Combine cooled spinach mixture into ricotta mixture.
5. Place one slice of prosciutto on chicken, spread two tablespoons of ricotta-spinach filling on top of
Prosciutto, and roll into a tight cylinder. Secure the seam with toothpicks.
6. Beat two eggs in a shallow bowl and add lemon juice.
7. One at a time, coat rolled chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing
to adhere. Transfer to prepared baking dish, seam-side down.
8. Bake for 20-30 mins. When golden brown, remove dish from oven. Lightly coat with remaining marinara
and sprinkle with parmesan. Return dish to oven and cook until heated through.
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