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.