STUFFED CHICKEN BREASTS WRAPPED IN SAGE AND PROSCIUTTO
Make and share this Stuffed Chicken Breasts Wrapped in Sage and Prosciutto recipe from Food.com.
Provided by Pom Pom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut deep slit along one side of each chicken breast and open it out like a book.
- Mince 4 sage leaves, mix into ricotta and season with salt and pepper to taste.
- Lay 2 prosciutto slices on cutting board, overlapping them slightly.
- Put a sage leaf in middle and lay an open chicken breast on top.
- Spoon a quarter of ricotta mixture onto the middle of chicken, then fold sides together to enclose the filling.
- Now wrap prosciutto slices around the stuffed chicken breast and wrap in plastic wrap.
- Repeat with rest of chicken breasts and chill for 1 to 2 hours to firm up slightly.
- Place roasting pan in oven and set it to preheat to 180c (350F).
- Heat a heavy skillet over medium heat and add olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 min on each side till browned.
- Lay 2 sprigs of thyme on each chicken breast and place in hot roasting pan. Cook in oven for 12 to 15 min, or until the meat feels just firm when lightly pressed.
- Cover pan with foil and rest the chicken in a warm place for 5 to 10 minute Slice each stuffed breast thickly on the diagonal and arrange on warm plates.
- Serve with steamed greens and light mashed potatoes or a zesty couscous.
Nutrition Facts : Calories 321.3, Fat 20.3, SaturatedFat 6, Cholesterol 102.2, Sodium 106.9, Carbohydrate 0.6, Sugar 0.1, Protein 32.3
RICOTTA-AND-HERB-STUFFED CHICKEN
Steps:
- Make filling:
- Preheat oven to 400°F with racks in middle and lower third.
- Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff and roast chickens:
- Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.
- Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).
- Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.
PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA
This recipe is from Rachel Ray. Her recipe uses fresh parsley, basil and thyme. She also uses wine to deglaze the pan. I have made adjustments to the recipe based on what I used. Feel free to adjust herbs to your liking and if you cook with wine, it can be used in place of the chicken stock. Be creative.
Provided by PaulaG
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
- Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
- Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
- Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
- This is delicious served with oven roasted asparagus and makes and elegant but simple meal.
Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 9, Cholesterol 118.8, Sodium 206.9, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 35.3
RICOTTA-STUFFED CHICKEN BREASTS
Steps:
- In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.
Nutrition Facts : Calories 605 calories, Fat 29g fat (11g saturated fat), Cholesterol 226mg cholesterol, Sodium 486mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 79g protein.
SAGE AND RICOTTA STUFFED CHICKEN
This is the best, best barbeque recipe for chicken. The ricotta keeps the chicken moist, I make these then slice them, both to show off the nice insides and because it's easier to share. Every time I make these people are super impressed and I get asked for the recipe, I hope you like them as much as we do. Try them with my Baby spinach salad. (also nice cold in sandwiches)
Provided by MellowMel
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the ricotta, sage, garlic, zest and parmesan until they are well combined. Use a sharp knife to cut a large pocket into the side of each chicken breast and fill each pocket with a quarter of the ricotta mixture. Pin the pockets closed with toothpicks and wrap each breast in two slices of proscuitto, securing it with a toothpick.
- Heat a barbeque flat plate to medium direct heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper. Cook them for 8 minutes on each side or until they are cooked through.
Nutrition Facts : Calories 154.4, Fat 11, SaturatedFat 6.9, Cholesterol 40.7, Sodium 205.7, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 11
More about "sage and ricotta stuffed chicken recipes"
GORDON RAMSAY'S STUFFED CHICKEN BREAST - ABUNDANT ENERGY
From abundantenergy.ca
RICOTTA STUFFED & SAUCED CHICKEN OVER PASTA | CHICKEN.CA
From chicken.ca
RICOTTA STUFFED CHICKEN - THE DIZZY COOK
From thedizzycook.com
CHICKEN RICOTTA STUFFED SHELLS | THE BEWITCHIN' KITCHEN
From thebewitchinkitchen.com
GORDON RAMSAY'S STUFFED CHICKEN BREAST | ITALIAN RECIPES | GOODTO
From goodto.com
PROSCIUTTO WRAPPED CHICKEN WITH SCALLOPED POTATOES (ONE PAN!)
From recipetineats.com
RICOTTA STUFFED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROAST GARLIC & RICOTTA STUFFED CHICKEN RECIPE - WAITROSE & PARTNERS
From waitrose.com
RICOTTA STUFFED CHICKEN BAKE - EMILY BITES
From emilybites.com
CREAMY SAGE CHICKEN - THROUGH THE FIBRO FOG
From throughthefibrofog.com
HERBED RICOTTA STUFFED CHICKEN IN WHITE WINE PAN SAUCE.
From halfbakedharvest.com
HERB RICOTTA STUFFED CHICKEN BREAST - THROUGH THE FIBRO FOG
From throughthefibrofog.com
GORDON RAMSAY’S SAGE & RICOTTA STUFFED CHICKEN BREASTS
From mumslounge.com.au
SPINACH RICOTTA STUFFED CHICKEN - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
SAGE AND RICOTTA STUFFED CHICKEN RECIPE
From recipenode.com
20-MINUTE STUFFED CHICKEN BREAST RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY RICOTTA-STUFFED CHICKEN BREASTS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN STUFFED WITH RICOTTA AND SAGE - COOKING.COM.AU
From cooking.com.au
BAKED RICOTTA CHICKEN • SALT & LAVENDER
From saltandlavender.com
You'll also love