Chicken Roulade

Ingredients:

4 chicken cutlets

1 cup ricotta

1/2 cup fresh grated parm

1/2 cup chopped broccoli or asparagus

zest of one lime or lemon

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp red pepper flakes

16 slices of thin prosciutto

pepper, cayenne

olive oil

butter

Instructions:

Chop up broccoli or asparagus, combine with ricotta, parm, zest and seasoning.
Place chicken cutlets between parchment paper and pound down to about 1/4 inch.
Dry chicken with a paper towel and season with pepper and cayenne.
Spread ricotta mixture on chicken leaving about 1/2 inch bare on the sides. Roll each cutlet and set aside seam down.
Lay out 4 pieces of prosciutto overlapping slightly; lay chicken roll on top and roll like a burrito. Repeat for each chicken roll.
Drizzle olive oil in the bottom of a fry pan and add a pat of butter. Crisp up on all sides.
Pop into an oven at 375 degrees for 20 minutes.