For the Chicken:

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Pour the olive oil into a shallow bowl.
3. In another shallow bowl, mix the breadcrumbs, sea salt, ground black pepper, and pecorino
4. With a sharp knife, carefully slice the chicken breasts into cutlets. If you’re not sure how to do this check out the video in the post for this recipe.
5. One at a time. Place the cutlets between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Aim for even thickness throughout each cutlet.
6. Dip a cutlet into the olive oil to coat
7. Dip the cutlet in the breadcrumb mixture to coat and lay it flat on the prepared baking sheet.
8. Repeat steps 6 and 7 for the rest of the cutlets.

Assemble and Bake:

1. Mix the ricotta, olive oil, chopped basil, and lemon zest in a medium bowl.
2. Lay a slice of prosciutto on each breadcrumb-coated cutlet.
3. On top of the prosciutto, then add a dollop of ricotta filling on one end of the prosciutto. 
4. Roll each cutlet around the filling and secure it with a toothpick.
5. Place the rolled chicken cutlets on your prepared baking sheet. Bake in the preheated oven for 30 minutes or until a meat thermometer inserted into the largest piece reads 165 degrees F.
6. Let rest for 5-10 minutes before serving.