Prosciutto Wrapped Stuffed Chicken With Herbed Ricotta Recipe

Name: Prosciutto Wrapped Stuffed Chicken With Herbed Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 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

Elevate your weeknight dinner with this elegant yet simple Prosciutto-Wrapped Stuffed Chicken recipe! Inspired by Rachel Ray, this dish features juicy chicken breasts filled with a creamy, herbaceous ricotta mixture, then wrapped in savory prosciutto and baked to perfection. Customize your herb blend – parsley, basil, thyme, sage, and rosemary all work beautifully. A delicious pan sauce, made with chicken stock (or wine!), lemon, and butter completes this masterpiece. Perfect for a special occasion or a satisfying weeknight meal. Serve alongside roasted asparagus for a complete and unforgettable dining experience.

Prep Time 20 mins

Cook Time 35 mins

Calories 357.4 kcal

Protein 70g

Rating 5.0 (2 Reviews)

Prosciutto Wrapped Stuffed Chicken With Herbed Ricotta

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.