Proscuitto wrapped, ricotta stuffed chicken breast
Photo credit : Dana Dorobantu
I opted for a simple main course, one that can be made with on a single baking sheet, to save time and to make it a fool-proof success.
The chicken can be kept for 3 days in the refrigerator and frozen for 3 months. The vegetables can be kept for 3 days in the fridge.
- Serves2
- Prep time20 mins
- Cook time35 mins
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 2 chicken breasts
- Salt & pepper, as preferred
- 6 slices of prosciutto
Vegetables
- 2 cups of cauliflower
- 1 zucchini, sliced in 12 pieces
- 1/4 cup of olive oil
- Salt & pepper, as preferred
Stuffing
- 1/2 cup of ricotta cheese
- ½ a lemon’s zest
- 2 teaspoons of fresh savory, chopped
- Salt & pepper, as preferred
Steps
- Preheat the oven to 375°F and place the rack at the centre of it.
- Coat the cauliflower and zucchini with olive oil, then season and set aside.
- Mix the ricotta with the lemon zest and savory and season then set aside.
- Slice open the chicken breasts lengthwise and season.
- Stuff the chicken with the lemon-ricotta mix and close.
- Overlap 3 slices of prosciutto on a work surface then place the chicken breast in the middle and wrap the slices around it. Repeat for all the chicken pieces.
- Add the stuffed chicken breasts to a baking sheet and bake for 15 minutes.
- Add the vegetables and continue baking for 20 minutes. Set aside for 5 minutes.
- Slice the chicken breasts and serve the vegetables on the side.
Tips & tricks
Cannot be frozen, can be kept for 3 days in the refrigerator.
Recipe published on August 19, 2018
