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Stuffed and Wrapped Chicken Breast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2
A comforting weekday meal that;s full of nutrients and doesn't skimp on flavour. Great served with butterbean and celeriac mash and spinach.


  • 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


  • 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.

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