Advertisement

Ingredients

  • 3 tbsp ricotta
  • 1 tbsp rosemary
  • 1 garlic clove
  • juice 1/2 lemon
  • 2 skinless chicken breasts
  • 4 slices proscuitto
  • salt and pepper to season
  • 1 tsp olive oil

Method

  • STEP 1
    Preheat oven to 200 degrees celcius/400 degrees fahrenheit/gas 6
  • STEP 2
    In a bowl, mix the ricotta, rosemary, garlic and lemon juice and season with salt and pepper.
  • STEP 3
    Place the chicken breasts on a chopping board and open out as flat as possible - you may need a mallet to flatten them.
  • STEP 4
    Divide the mixture evening between the breasts, placing in a lengthways line down the middle of each one. Fold over the shortest sides.
  • STEP 5
    Wrap 2 slices of proscuitto around each breast as tightly as possible to keep the filling enclosed.
  • STEP 6
    Heat a non-stick frying pan, add the olive oil and brown the chicken for 2 mins on each side.
  • STEP 7
    Transfer to a roasting tin and place in an oven for 15-20 mins until just cooked.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement