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Close-up of a slice of low carb chicken rollatini on a white plate, topped with chopped sage
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Herbed Ricotta Low Carb Chicken Rollatini

This herbed ricotta low carb chicken rollatini is coated in keto-friendly breadcrumbs and baked to crispy, tender, juicy perfection! And it only takes minutes to prep.
Course Main Course
Cuisine American
Diet Diabetic, Gluten Free
Keyword Chicken Rollatini, gluten-free, keto chicken, Low carb chicken
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings 4
Calories 240kcal

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)
  • 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.

Notes

This recipe is for 4 servings of rollatini. Each serving will be 1 chicken breast.
To lower the carbs, substitute the low-carb bread crumbs with ground pork rinds or almond flour.
Leftovers can be stored in an airtight container in the refrigerator for 2 days.

Nutrition

Serving: 1rollatini | Calories: 240kcal | Carbohydrates: 12.9g | Protein: 17.4g | Fat: 14.3g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 76.8mg | Sodium: 759.8mg | Potassium: 139.8mg | Fiber: 2.1g | Sugar: 0.8g | Net carbs: 10.8g