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
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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