Zutaten für Prosciutto Wrapped Stuffed Chicken With Herbed Ricotta
- 15 ounces ricotta cheese
- Salt
- Pepper
- Parmigiano Reggiano Cheese
- Garlic Clove
- Flat Leaf Parsley
- Sage Leaves
- 1 tablespoon chopped fresh rosemary
- Chicken Breasts
- 1-2 tablespoons olive oil
- Prosciutto
- 1/2 cup chicken stock (or dry white wine)
- Lemon
- 2 tablespoons butter
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Zubereitung von Prosciutto Wrapped Stuffed Chicken With Herbed Ricotta
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 15 ounces ricotta cheese, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh sage, 1 tablespoon chopped fresh rosemary, 2 cloves minced garlic, and 1/4 cup grated Parmigiano-Reggiano cheese. Stir well to combine.
- Butterfly each of 4 boneless, skinless chicken breasts (about 6 ounces each).
- Divide the ricotta mixture evenly among the chicken breasts, placing a quarter of the mixture in the center of each breast.
- Wrap each stuffed chicken breast with 2-3 slices of Prosciutto di Parma.
- Heat 1-2 tablespoons olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 4-6 minutes per side, until lightly browned.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- Deglaze the skillet with 1/2 cup chicken stock (or dry white wine) scraping up any browned bits.
- Stir in 2 tablespoons lemon juice and 2 tablespoons butter. Add more chicken stock if needed to reach desired sauce consistency.
- Spoon the sauce over the chicken breasts before serving.
- Serve immediately with roasted asparagus.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
45g
Carbs
0g
