Stuffed Chicken Saltimbocca

2
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is something I have been playing about with and think I have got it right to suit our tastes. I think this would also work well with veal."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (307.5 g)
  • Calories 564.4
  • Total Fat - 21.9 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 226.8 mg
  • Sodium - 1177.3 mg
  • Total Carbohydrate - 4 g
  • Dietary Fiber - 0 g
  • Sugars - 1.8 g
  • Protein - 83 g
  • Calcium - 426.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.6 mg

Step 1

Combine the ricotta, cheddar cheese (or whatever cheese you are using), parsley and milk and season with salt.

Step 2

Butterfly each chicken breast, cutting horizontally into the thickest part of the breast almost all the way through to the other side (keeping the breast attached on one side).

Step 3

Open each breast like a book and pound to a 1/4 to 1/2 cm (1/8 to 1/4 inch) thick using the flat side of a meat mallet.

Step 4

Sprinkle the chicken with salt and pepper and place half the ricotta mixture in the centre of each chicken breast, then fold the chicken over to enclose the filling.

Step 5

Wrap each chicken breast with 2 to 3 slices prosciutto, overlapping them slightly and then wrap each chicken breast in plastic wrap and refrigerate overnight or for at least 8 hours.

Step 6

Preheat the oven to 175 C.

Step 7

Unwrap the chicken breasts and place on a rimmed baking sheet or shallow baking dish and drizzle with extra virgin olive oil and then bake until the chicken is cooked through and the prosciutto is crisp, about 20 to 25 minutes.

Step 8

Serve with salad or seasonal vegetables of choice.

Tips & Variations


No special items needed.

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