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Prosciutto- Wrapped Stuffed Chicken With

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Ingredients

Adjust Servings:
1/2 cup ricotta cheese
salt, to taste
pepper, to taste
3 tablespoons parmigiano-reggiano cheese, grated
1 garlic clove, finely chopped
1 tablespoon flat leaf parsley, chopped
2 - 3 small sage leaves, chopped
1 small sprigs rosemary, chopped
4 small chicken breasts, skinless, boneless
1 - 2 teaspoon olive oil
4 slices prosciutto, di parma (thin sliced)
chicken stock
1/2 lemon, juice of
1 tablespoon butter

Nutritional information

357.4
Calories
202 g
Calories From Fat
22.5 g
Total Fat
9 g
Saturated Fat
118.8 mg
Cholesterol
206.9 mg
Sodium
2 g
Carbs
0.2 g
Dietary Fiber
0.3 g
Sugars
35.3 g
Protein
193g
Serving Size

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Prosciutto- Wrapped Stuffed Chicken With

Features:
    Cuisine:

    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 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.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 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 , Wonderful! Easy enough to make I messed it up a little bit with the tongs moving it to the plate and forgot to add the sauce for the photo – but it was very well received in my home Thanks, Paula Made for Culinary Quest 2014


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    This Is Delicious Served With Oven Roasted Asparagus and Makes and Elegant but Simple Meal.

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    Sawyer Evans

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