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Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta


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Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta 0 Picture


  • 1/2 Cup Fresh Ricotta Cheese
  • Salt & Pepper to taste
  • 3 Tbs. Parmesan Cheese, grated
  • 1/4 tsp. Garlic, minced
  • 1 Tbs. Flat Leaf Parsley, chopped
  • A Few Leaves Basil, chopped
  • A Couple Sprigs of fresh Thyme, finely chopped
  • 4 Small Boneless Chicken Breasts, butterflied
  • Extra Virgin Olive Oil for drizzling
  • 4 Thin Slices Prosciutto
  • A Splash of White Wine
  • 1 Tbs. Butter



Step 1

Preheat oven to 400 degrees. In a bowl, season the ricotta with salt and pepper. Stir in the Parmesan cheese, garlic, parsley, basil and thyme. Place some of the ricotta mixture on top of each butterflied chicken breast and fold the breast over. Drizzle with olive oil and wrap with prosciutto. Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 minutes. Remove the chicken from the pan and deglaze the pan with wine. Swirl in butter. Spoon the sauce over the chicken to serve.

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