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This low-carb herbed ricotta chicken rollatini is coated in keto-friendly breadcrumbs and baked to crispy, tender, juicy perfection! And it only takes minutes to prep.
Looking for a healthy dish that’s simple to prep but sure to impress? Look no further than herbed ricotta low-carb chicken rollatini!
Chicken breasts are pounded thin, coated in low-carb breadcrumbs, then rolled up with prosciutto and a flavor-packed herbed ricotta mix. Just throw them in the oven for crispy, juicy perfection that’s always a crowd-pleaser.
How to make herbed ricotta low carb chicken rollatini
This entire dish can go from refrigerator to table in under an hour. Ready to see how it’s done?
Step 1: Preheat your oven to 350°F (180°C). Grease a 9 in x 13 inch baking dish with oil or butter.
Step 2: Cover the chicken breast with plastic wrap, then pound to an even thickness with a meat tenderizer or rolling pin. The chicken breasts should be ¼ – ⅓ inch thickness.
Step 3: In a medium bowl, mix the ricotta cheese, fresh herbs, dried Italian seasoning, and salt and pepper.
Step 4: In a shallow bowl, mix the lemon juice and melted butter. Add the low-carb breadcrumbs to a separate shallow bowl.
Step 5: One at a time, dip each chicken breast into the butter and lemon mixture.
Step 6: Next, dip the breast in the breadcrumbs.
Step 7: Finally, place the coated chicken breast on a clean plate. Lay a slice of prosciutto on top.
Step 8: Add 3 tablespoons of the herbed ricotta mixture, spreading it evenly over the chicken and prosciutto.
Step 9: Roll the chicken into a tight roll and place it in the prepared baking dish.
Step 10: Repeat with remaining chicken breasts.
Step 11: Bake the chicken for 30 minutes or until the internal temperature reaches 165°F, then remove from the oven and rest for 5 minutes.
Your healthy rollatini is ready to enjoy right away! I recommend topping with freshly torn sage and serving with lemon wedges.
How many carbs are in rollatini
Traditional rollatini can use eggplant, chicken, veal, or fish as the “meat” of the recipe. From there, it’s then dusted with flour or coated in breadcrumbs, covered in ricotta with other cheeses and seasonings, and baked.
Of course, the total grams of carbohydrates in this dish is going to depend on the ingredients used. If the rollatini has a thick coating of flour or classic breadcrumbs, that will drive the carbs up.
For this recipe, we omit the flour and use low-carb breadcrumbs instead. This brings the total carbs to 12.9 with 2.1 grams of fiber for 10.8 net carbs. Much better for a keto, low-carb, or diabetic-friendly way of eating!
Want to lower the carbs even further? Simply swap out the low-carb breadcrumbs for ground pork rinds or almond flour.
Storage
Leftover chicken should always be stored in an airtight container in the refrigerator. I would recommend eating leftover rollatini within two days.
You can reheat this dish in the oven, in the microwave, or on the stove. Alternatively, it’s also delicious straight from the fridge!
Other healthy chicken recipes
Looking for more low-carb, diabetic-friendly chicken recipes to shake up your weekly menu? Chicken is a fantastic lean protein and, when done right, it never gets old! Here are a few of my favorite chicken recipes I know you’ll love:
Make sure to check out my roundup of the best healthy diabetic chicken recipes for even more delicious inspiration!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate it in the comments below!
Herbed Ricotta Low Carb Chicken Rollatini
Ingredients
- 4 large chicken breasts
- 7 ounces ricotta cheese
- 2 tablespoons fresh sage, (chopped)
- 2 tablespoons fresh Italian parsley, (chopped)
- 1 tablespoon dried Italian herbs
- ½ teaspoon sea salt
- 1 teaspoon ground pepper
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons butter, (melted)
- 1½ cups low-carb breadcrumbs, (can substitute ground pork rinds or almond flour)
- 4 thin slices lean prosciutto
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9 in x 13 inch baking dish with oil or butter.
- Cover the chicken breast with plastic wrap, then pound to an even thickness with a meat tenderizer or rolling pin. The chicken breasts should be ¼ – ⅓ inch thickness.
- In a medium bowl, mix the ricotta cheese, fresh herbs, dried Italian seasoning, and salt and pepper.
- In a shallow bowl, mix the lemon juice and melted butter. Add the low-carb breadcrumbs to a separate shallow bowl.
- One at a time, dip each chicken breast into the butter and lemon mixture.
- Next, dip the breast in the breadcrumbs.
- Finally, place the coated chicken breast on a clean plate. Lay a slice of prosciutto on top.
- Add 3 tablespoons of the herbed ricotta mixture, spreading it evenly over the chicken and prosciutto.
- Roll the chicken into a tight roll and place it in the prepared baking dish.
- Repeat with remaining chicken breasts.
- Bake the chicken for 30 minutes or until the internal temperature reaches 165°F, then remove from the oven and rest for 5 minutes.
Celeste
Very Tasty chicken. Your recipe calls for large chicken breasts… I just weighed one of mine and it was 11 ounces. This is an Organic package from Costco. Naturally they’re all going to weigh a little different but I’m confused on how your recipe for your nutritional FACTS state that there are only 17 g of protein for each serving of the chicken rollatini. An 11 ounce breast has about 96 g of protein…an 8 ounce chicken breast has 50 g of protein.
I had also inquired on another recipe concerning 7 g of fat in a one serving, a bowl of soup which basically had broccoli and green beans. My comment was removed and I was hoping to get a response. Thank you and I would love to hear your response to my concerns.
Christel Oerum
We used 6 oz chicken breasts for this recipe. But you’re right, something went wrong and they haven’t been listed correctly, thank you for catching that. The recipe only reflected 1 6 oz chicken breast. We will update it today and it should show 386 calories per serving and 44 grams of protein.
As for your comment on the Keto Vegetable Soup, that wasn’t removed. It doesn’t show up until it’s approved and answered which it was earlier today.
David Dack
Great recipe.
Thank you so much