Sunday, September 9, 2012

Recipe: Ricotta Stuffed Chicken Breasts wrapped in Parma Ham

Can't believe this worked so well! Yaaay! I've always seen people on TV and cookery programs making various types of stuffed chicken recipes, but I always thought if i'd tried to do it everything would fall out and it wouldn't work. This worked really well though! The chicken stays really nice and moist and when you slice it up it looks very "dinner-party-presentable"- despite being so seasy to makr. Nick wasn't too fond of the lemon flavour with the ricotta, but you can flavour the ricotta with anything really, sundried tomatoes, olives, herbs- very nice with rosemary actually.

Ricotta Stuffed Chicken Breasts wrapped in Parma Ham
100g ricotta
Zest of half a lemon (or ½ tsp any type of dried herbs- rosemary,thyme etc.)
1 tsp extra virgin olive oil
Salt and pepper
2 chicken breasts
4 slices parma ham

1. Preheat the oven to 200C.
2. Mix together the ricotta, lemon (or herbs), olive oil and seasoning. Slice into the chicken breasts lengthwise, until almost all the way through, and open out. Stuff with the ricotta, and close up.
3. Place two Parma ham slices together, place the stuffed chicken breast on top, and roll up (so that the entire breast is wrapped in Parma ham). Place on a non-stick tray and bake in the oven for 35 minutes. Slice and serve!

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