Prosciutto-Wrapped Chicken Stuffed with Herb Ricotta

Avery had her 6 month checkup at the doctor’s yesterday.  This means shots.  For us this also means a grumpy baby.  Let’s just say last night was a little rough…ok it was more like trying to paddle a canoe in a hurricane.  The result: 4 hours of sleep.  You cannot imagine the shopping bags hanging out under my eyes.  Dinner seemed more like a chore than a pleasure this evening.  All I wanted to do was pick up the phone and order a pizza.  I persevered and kept to my dinner challenge.  I ended up picking a pretty easy and quick meal.  This recipe comes from Rachael Ray’s magazine, January/February 2012.  I am slightly addicted to this magazine.  I chose several recipes in here but this one is my favorite so far.  If you  would like to make this recipe…

Here’s what you need…

1/2 c ricotta cheese

salt/pepper

3 tbsp of grated parmigiano-reggiano

1 small garlic clove, grated

1 tbsp finely chopped parsley

A few leaves of basil, chopped

A couple of sprigs of thyme, finely chopped

4 small boneless, skinless chicken breasts

EVOO for drizzling

4 thin slice prosciutto

Here’s what you do…

Peheat the oven to 400 degrees.  In a bowl season the ricotta with a little salt and pepper.  Stir in the parm, garlic, basil, and thyme. Butterfly each chicken breast.  Place some of the ricotta mixture in each chicken breast and fold the chicken over and drizzle with a little olive oil and wrap in the prosciutto (i actually used 2 slices).  Heat a large ovenproof skillet with a drizzle of olive oil on medium-high heat.  Place each bundle in the skillet and brown, turning once, 4-6 minutes.  Transfer the entire pan into the oven and cook until through, 12-15 minutes.

This is an awesome meal.  I served mine with mashed potatoes and steamed broccoli.  Well balance and very delicious!

Go and Create!

Rachel

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