Ingredients
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1/2 cup ricotta cheese
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salt, to taste
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pepper, to taste
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3 tablespoons parmigiano-reggiano cheese, grated
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1 tablespoon flat leaf parsley, chopped
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2 -3 small sage leaves, chopped
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1 small sprigs rosemary, chopped
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4 small chicken breasts, skinless, boneless
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1 -2 teaspoon olive oil
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4 slices prosciutto, di parma (thin sliced)
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chicken stock
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1/2 lemon, juice of
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1 tablespoon butter
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1 garlic clove, finely chopped
Instructions
- Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
- Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
- Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
- Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
- This is delicious served with oven roasted asparagus and makes and elegant but simple meal.