Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta

Name: Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by PaulaG

"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."

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photo by lazyme

Ready In:: 35mins
Ingredients:: 14
Serves:: 4

ingredients

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

directions

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.

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Reviews

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.

lazyme
Aussie Swap #63: AMAZING!! I love the chicken breasts with the amazing cheeses and the saltiness of the proscuitto! YUM

Mom2Rose

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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