Proscuitto wrapped, ricotta stuffed chicken breast
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Proscuitto wrapped, ricotta stuffed chicken breast
Photo credit : Dana Dorobantu

Proscuitto wrapped, ricotta stuffed chicken breast

Proscuitto wrapped, ricotta stuffed chicken breast
Photo credit : Dana Dorobantu
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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

  1. Preheat the oven to 375°F and place the rack at the centre of it.
  2. Coat the cauliflower and zucchini with olive oil, then season and set aside.
  3. Mix the ricotta with the lemon zest and savory and season then set aside.
  4. Slice open the chicken breasts lengthwise and season.
  5. Stuff the chicken with the lemon-ricotta mix and close.
  6. 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.
  7. Add the stuffed chicken breasts to a baking sheet and bake for 15 minutes.
  8. Add the vegetables and continue baking for 20 minutes. Set aside for 5 minutes.
  9. 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