Chicken and Parma Ham Saltimbocca |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Crisp, juicy and succulent, these shicken breasts are stuffed with ricotta, garlic and herbs and wrapped in smokey flavoured parma ham. For a nice accompaniment, serve with steamed carrot and courgette julienne, or ribbons. Ingredients:
4 boneless skinless chicken breasts |
4 slices parma ham |
150 g ricotta cheese |
3 garlic cloves, peeled and crushed |
4 tablespoons finely chopped mixed herbs |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 22o degrees celcius. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl. Season with salt and pepper to taste.
2. Cut a deep slit along one side of the chicken breast to make a pocket. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
3. Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
4. Bake in the hot oven for 20 minutes, or until the chicken is cooked through. Serve immediately, garnish with sage or parsley.
|
|