Prosciutto and Ricotta Stuffed Chicken Breast

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Prosciutto and Ricotta Stuffed Chicken Breast

Chef Lance’s recipe for Prosciutto and Ricotta Stuffed Chicken is a way to bring chicken breast to the next level and impress your guests without spending hours in the kitchen. This simple, yet tasty dish, looks like it would take hours to make but only requires a 20-minute prep time, and 25-minute cooking time. Stuffed Chicken is a delicious dinner that brings healthy and mouthwatering into the same sentence, see below for instructions and side dish ideas.

Ingredients:Urban-Butcher---Stuffed Chicken---butcher - recipe - Calgary

4 Free Run Chicken Breast

1 tbsp Olive Oil

½ cup Prosciutto sliced

1 cup Ricotta Cheese

1 cup (packed) Fresh Spinach

1 tsp Salt

1 tsp Pepper

8 sprigs fresh thyme (optional)

Directions:

Slice prosciutto in thin strips. Heat up a pan on medium heat and add olive oil, add sliced prosciutto and fry for 3-5mins. Add spinach to the prosciutto and wilt for 2-3 min, season with salt and pepper. Remove from pan and place in a heat proof bowl, mix in the ricotta. Put your ricotta mixture into a plastic resealable bag and place into fridge.

Rinse and pat dry chicken breasts and make a small whole under the drumette and create a pocket inside the breast, cut a small corner off the plastic bag and pipe the filling into the breasts. Season the chicken with salt and pepper, fry chicken for 5-6 min skin side down on high heat or just until the skin starts to brown. Place into a preheated oven set at 220 C for 20 min, let rest before slicing (this is to allow the protein relax, they have been on a epic and stressful journey)

Side dish ideas:

Grilled Asparagus

Grilled Roma tomato

Spring mix salad