Cheese-Stuffed Chicken Breasts
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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- 4 boneless and skinless chicken breasts
- 4 sage leaves plus 4 extra, finely chopped
- 8 Parma ham slices
- 1 ½ teaspoons olive oil
- thyme sprigs
- salt and freshly grpound black pepper
- 5 tablespoons ricotta cheese
Cut a deep slip along each chicken breast. Open a slip like a book.
In a mixing bowl,combine chopped sage and ricotta cheese. Mix well. Season with salt and black pepper and mix again.
Lay 2 ham slices on the board,overlapping them slightly. Place a sage leaf in the middle and lay open chicken breast on top. Spoon 1/4 of cheese mixture onto the middle of chicken,then fold the sides together to enclose the filling. Wrap in cling film. Repeat the same method with remaining chicken breasts. Cover and refrigerate for 1-2 hours.
Preheat the oven to 360 F (180 C). Place the roasting pan in the oven to heat it up.
heat olive oil in a heavy frying pan. Working in a batches,fry stuffed chicken breasts for 2 minutes per side or until browned. Top with thyme sprigs and transfer to preheated roasting pan.
Cook in preheated oven for 15 minutes. Remove baked chicken from oven and transfer to a serving platter. Serve hot.