Prep 15 mins
Cook 20 mins
This recipe is from Rachel Ray. Her recipe uses fresh parsley, basil and thyme. She also uses wine to deglaze the pan. I have made adjustments to the recipe based on what I used. Feel free to adjust herbs to your liking and if you cook with wine, it can be used in place of the chicken stock. Be creative.
- 1⁄2 cup ricotta cheese
- salt, to taste
- pepper, to taste
- 3 tablespoons parmigiano-reggiano cheese, grated
- 1 garlic clove, finely chopped
- 1 tablespoon flat leaf parsley, chopped
- 2 -3 small sage leaves, chopped
- 1 small sprigs rosemary, chopped
- 4 small chicken breasts, skinless, boneless
- 1 -2 teaspoon olive oil
- 4 slices prosciutto, di parma (thin sliced)
- chicken stock
- 1⁄2 lemon, juice of
- 1 tablespoon butter
- Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
- Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
- Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
- Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
- This is delicious served with oven roasted asparagus and makes and elegant but simple meal.
Wonderful! Easy enough to make. I messed it up a little bit with the tongs moving it to the plate and forgot to add the sauce for the photo - but it was very well received in my home. Thanks, Paula. Made for Culinary Quest 2014.
Aussie Swap #63: AMAZING!! I love the chicken breasts with the amazing cheeses and the saltiness of the proscuitto! YUM