Prosciutto-Wrapped Spinach Ricotta Chicken Rolls
Tender chicken breasts are stuffed with creamy ricotta and spinach, wrapped in savory prosciutto, and baked until golden. This easy, low-carb dinner is full of flavor and perfect for weeknights or guests.
Servings 4
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 2 Cups Baby Spinach Leaves (lightly steamed or sautéed)
- 1 Cup Ricotta Cheese (part-skim)
- 1/2 Cup Grated Parmesan Cheese
- 1 Tsp Garlic Powder,
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 12 Thin Slices of Prosciutto (about 2–3 per chicken breast)
- Olive Oil Spray or Pam
- Fresh Parsley, Optional for Garnish
- 2 Tbl Lemon Juice (optional drizzle)
Instructions
- Preheat the Oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or spray.
- Make the Filling: In a bowl, mix the ricotta, parmesan, garlic powder, salt, pepper, and steamed spinach until well combined.
- Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap. Pound with a meat mallet until about ¼ inch thick.
- Stuff and Roll: Spread 2–3 tablespoons of filling onto each chicken breast. Roll tightly, starting from the short end.
- Wrap with Prosciutto: Lay 3 slices of prosciutto on a board, slightly overlapping. Place the chicken roll seam-side down, then wrap the prosciutto tightly around it.
- Bake: Place the wrapped chicken rolls in the prepared baking dish. Drizzle with olive oil. Bake for 25–30 minutes, or until the chicken is cooked through (165°F) and the prosciutto is crisp.
- Garnish and Serve: Let the rolls rest 5 minutes before slicing. Top with chopped parsley and a squeeze of lemon juice, if desired.
- This makes 4 servings. Each stuffed chicken breast is 10 WW Points. Enjoy!