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.