Ricotta and Ham Stuffed Chicken Breasts
- Reviews 1
Ready In: 20 mins
Serves: 4
Ingredients
- 1⁄2 cup ricotta cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup finely chopped fresh basil leaf
- 1 garlic clove, minced
- 4 boneless skinless chicken breast halves (5oz each)
- 4 slices deli ham
- salt
- pepper
- 1⁄4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Directions
- In a small bowl, combine ricotta, parmesan, basil and garlic.
- Rinse chicken and pat dry. Cut a slit along thick edge of each breast half, forming a pocket. Open breast halves like a book and lay one slice of ham in each.
- Spoon 1/4 of ricotta mixture on top of each ham slice, then close chicken over filling and fasten with toothpicks.
- Season chicken with salt and pepper. Dredge chicken on both sides with flour until well coated. Discard remaining flour.
- In a large skillet, warm oil and butter over medium-high heat until butter melts and begins to foam. Add chicken to pan and cook 5 minutes; flip and cook on second side for an additional 4-5 minutes, until chicken is no longer pink inside (cut to test). Serve hot.
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