Happy Monday! Can you believe tomorrow is Christmas Eve! I feel like this holiday season came and went way too fast. We spent the weekend visiting my family for an early Christmas celebration and it was great. This week I am sharing a recipe from Rachel Ray, Proscuitto wrapped stuffed chicken breasts. This recipe it fairly easy and the result looks and tastes gourmet.
- 1/2 cup low fat ricotta
- Salt and pepper
- 3 tablespoons grated Parmesan cheese
- 1 small clove minced garlic
- 1 tablespoon finely chopped parsley
- 1 teaspoon dried Basil
- 1 teaspoon dried Thyme
- 1 large skinless, boneless chicken breast
- Olive Oil
- 4 thin slices prosciutto
- White wine
- 1 tablespoon butter
Preheat oven to 400F. I used one really large chicken breast and made it work for 2 servings. First I took my pounding mallet and pounded the chicken breast so that it was thinner and larger. Make sure to not go too thin, as you will still need to be able to butterfly the breast. Cut thinned breast in half across the middle, then use your knife to butterfly each half so that you can stuff it later.
In a bowl, season the ricotta with salt and pepper.
Add to the bowl your Parmesan cheese, garlic, parsley, basil and thyme. Stir to fully incorporate.
Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over.
Drizzle with olive oil.
Wrap each breast of chicken with prosciutto. Heat your skillet with a tablespoon of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes.
Transfer to the oven to cook through, 12-15 minutes.
Remove the chicken from the pan and deglaze the pan with wine. Swirl in the butter.
Drizzle the sauce over the chicken and serve. I made some easy garlic green beans as a side and they worked great alongside the chicken. This is not the easiest weeknight meal, but a great one to impress guests or for a special occasion.