Homemade ricotta might be the best you've ever tasted.

Meredith Deeds, Special to the Star Tribune

Sunday Supper: Ricotta-stuffed Chicken Breasts

  • November 20, 2013 - 3:14 PM

Ricotta-Stuffed Chicken Breasts

Serves 4.

From “The Family Cookbook,” by Caroline Bretherton.

• 1/4 c. ricotta cheese

• 2 tbsp. finely grated Parmesan cheese

• 2 tbsp. finely chopped fresh basil leaves

• 1 tbsp. finely choppe, fresh flat-leaf parsley leaves

• Finely grated zest of 1 lemon

• Salt and freshly ground black pepper

• 4 boneless, skinless chicken breasts

• 1 tbsp. olive oil

• 8 prosciutto slices


Preheat oven to 400 degrees.

In a bowl, mash ricotta cheese with Parmesan, basil, parsley and lemon zest. Season well with salt and pepper.

Take chicken breasts and cut a pocket into the thickest side of each one. Stuff each with one-quarter of ricotta mixture, then rub outside with a little oil.

Lay 2 prosciutto slices on a cutting board, overlapping slightly, and place chicken on top. Carefully wrap prosciutto around, making sure it meets on top. (If necessary, use a toothpick to secure.)

Flip breasts over and place seam-side down on baking sheet. Cook on top rack of oven for 20 to 25 minutes, until golden brown. When pressed with a finger, the meat should bounce back. Remove toothpicks, if using, before serving.

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