Gordon Ramsay's Stuffed Chicken

Submitted by English_Rose

"Filled with ricotta, these sage and Parma ham-wrapped chicken breasts are just too tasty! Serve with steamed greens and light mashed potatoes or a zesty couscous. Time does not include chilling."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 large chicken breasts
• 8 sage leaves
• 6 tablespoons ricotta cheese
• sea salt and black pepper
• 8 parma ham slices
• 1 1⁄2 teaspoons olive oil
• handful fresh thyme sprig

directions

1. Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
2. Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
3. Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
4. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
5. Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

Reviews

[Shawn C]

these didn't turn out so hot for me. It wasn't horrible but I wasn't blown away. I am thinking I just don't care for ricotta cheese- I've never eaten it before. i didn't read the instruction throughly before making thus didn't see about letting it set up in the refridgerator. Also I didn't "stuff" in a pocket but rather rolled them. I had 2 HUGE breasts I fileted to make 4 servings. I used one slice of Prosciutto layed it on board place one sage leaf on the center then layed the thin chicken in the same direction as the Prosciutto spread the mixture evenly on the chicken then started at the pointed end of the breast and rolled it up. sauteed them a few minutes all around turning carefully so they wouldn't unroll. then baked as suggested. They weren't done after 15 minutes so i added 10 more, I think that they need to be covered to help with any drying out. I didn't like how tough the Prosciutto got by browning in the pan, it was hard to cut. Thanks for sharing