Chicken and Parma Ham Saltimbocca

Crisp, juicy and succulent, these shicken breasts are stuffed with ricotta, garlic and herbs and wrapped in smokey flavoured parma ham. For a nice accompaniment, serve with steamed carrot and courgette julienne, or ribbons.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 4  slices parma ham

• for the prepared stuffing

• 150  g ricotta cheese
• 3  garlic cloves, peeled and crushed
• 4  tablespoons  finely chopped mixed herbs
•  salt & freshly ground black pepper

Directions

1. Preheat the oven to 22o degrees celcius. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl. Season with salt and pepper to taste.
2. Cut a deep slit along one side of the chicken breast to make a pocket. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
3. Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
4. Bake in the hot oven for 20 minutes, or until the chicken is cooked through. Serve immediately, garnish with sage or parsley.