2 lbs. chicken cutlets (8 pieces of chicken) or breasts sliced and pounded to 1/2 inch thickness
1T olive oil
2 tsp. salt
1 tsp. pepper
1 c lacinato kale leaves w/ center stalks removed, chopped
8 oz. part-skim ricotta cheese
1/3 c grated parmesan reggiano
2 cloves garlic, minced
1 tsp. rosemary, minced
2 tsp. thyme leaves, minced
On baking sheet lined with parchment paper, brush chicken cutlets on both sides with olive oil and sprinkle one side of cutlets with 1 tsp. salt and 1/2 tsp. pepper. Place non-seasoned side up.
In medium mixing bowl, combine ricotta, parmesan, garlic, kale, 1 tsp. salt, 1/2 tsp. pepper, rosemary and thyme. Mix well to combine.
Starting at one end of cutlet, spoon on 2 - 3T cheese mixture and roll chicken around filling to cover. Secure loose chicken end with toothpick to keep rolled shape. Press any filling that spills out back into roll on each end. Repeat for all 8 chicken pieces.
Place rollatinis with toothpick side up on baking sheet and bake @ 350F for 20 min., or until cheese is bubbly and chicken is lightly golden. Turn off oven and let chicken sit in residual heat for 5 min. Check to ensure chicken is cooked evenly all the way through.
Remove toothpicks before serving and top with Burst Grape Tomato Sauce.
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