Ricotta-stuffed chicken Breasts


From "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 chopped 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 the ricotta cheese with the Parmesan cheese, basil, parsley and lemon zest. Season well with salt and pepper.

Take the chicken breasts and cut a pocket into the thickest side. Stuff each with one-quarter of the ricotta mixture, then rub 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 chicken over and place seam-side down on a baking sheet. Cook at the top of the oven for 20 to 25 minutes, until golden brown. When pressed with a finger, the meat should bounce back. Remove the toothpicks, if you used them, before serving.