Chicken roll with ricotta
4 servings
60 minutes
Chicken roll with ricotta is a refined dish of Italian cuisine that harmoniously combines the tenderness of chicken meat, the creamy texture of ricotta, and the spicy aroma of nutmeg. The history of such rolls goes back to the traditions of Italian villages where meat appetizers with cheeses were valued for their rich flavor. This roll is wrapped in thin slices of Parma ham, which give it a salty note and an appetizing crispy crust after frying. Baked in white wine, it acquires a delicate acidity and special juiciness. It can be served warm or chilled, with light vegetable side dishes or cream-based sauces. An ideal option for a festive dinner, it will delight even the most discerning gourmets.
1
Pass the chicken through a meat grinder. Mix with ricotta, egg yolk, and grated cheese, season with salt, pepper, and add nutmeg. Mix well.
- Chicken breast: 250 g
- Ricotta cheese: 250 g
- Egg yolk: 1 piece
- Hard cheese: 30 g
- Ground nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Spread the mixture on baking paper and shape it into a roll.
- Chicken breast: 250 g
- Ricotta cheese: 250 g
3
Tightly wrap the roll with ham.
- Parma ham (prosciutto di Parma): 10 pieces
4
In a large skillet, fry the roll on both sides in olive oil until golden brown.
- Olive oil: 1 tablespoon
5
Preheat the oven to 180 degrees. Place the roll in a deep baking dish and pour in the wine. Bake for 30-40 minutes.
- Dry white wine: 50 ml
