Prosciutto chicken with ricotta, spinach and sun-dried tomato
This Prosciutto Chicken is stuffed with a creamy mixture of ricotta, spinach, and sun-dried tomatoes, then wrapped in prosciutto for a flavorful and elegant dish. Ideal for a special dinner, it combines rich textures and tastes.
Cook time 35 min
Prep time 20 min
Ingredients:
3 cups spinach1 cup ricotta cheese
1/3 cup sun-dried tomatoes
1.50 lb chicken breasts
3 slices prosciutto
1 short spray cooking spray oil
Prosciutto chicken with ricotta, spinach, and sun-dried tomato is a delightful dish that combines tender chicken breasts with a creamy and flavorful filling. This recipe is perfect for a special dinner or a delightful weekend meal, bringing together a rich medley of textures and tastes that will impress your family and friends. Follow these steps to create a gourmet dish right in your own kitchen.
Instructions:
- Wash and dry the spinach.
- Chop the sun-dried tomatoes into small pieces.
- If using sun-dried tomatoes in oil, drain them well before chopping.
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the spinach until wilted (about 3-4 minutes). There’s no need to add oil; the moisture from washing the spinach should be enough.
- Transfer the wilted spinach to a cutting board and roughly chop it once cooled down a bit.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, and sun-dried tomatoes. Mix well until all ingredients are evenly distributed.
- Butterfly each chicken breast by slicing it horizontally almost all the way through, so it can open like a book. Be careful not to cut all the way through.
- Open each chicken breast and place a generous spoonful of the ricotta mixture inside. Fold the chicken breast back over to enclose the filling.
- Lay a slice of prosciutto on a clean surface.
- Place a stuffed chicken breast in the center of the prosciutto slice and wrap it around the chicken.
- Repeat with the remaining chicken breasts and prosciutto slices. If the chicken breasts are large, you may need to use additional prosciutto slices.
- Lightly spray an oven-safe skillet or baking dish with cooking spray oil.
- Place the wrapped chicken breasts in the skillet or dish, seam side down.
- Lightly spray the tops of the chicken with a bit more cooking spray oil.
- Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for a few minutes after baking.
- Slice each breast to reveal the delicious filling and serve warm.
This Prosciutto chicken with ricotta, spinach, and sun-dried tomato is not only exquisite in flavor but also simple to prepare. With these straightforward steps, you can create a dish that looks and tastes like it came from a fine dining restaurant. Serve it with your favorite sides and enjoy a meal that will surely become a favorite in your household.
Prosciutto chicken with ricotta, spinach and sun-dried tomato FAQ:
Bake the prosciutto chicken in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Store any leftover prosciutto chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.
Yes, you can substitute ricotta cheese with cottage cheese or cream cheese, though this may slightly alter the texture and flavor of the filling.
The best way to ensure the chicken is done is to use a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
Yes, fresh spinach is suitable for this recipe. You'll need about the same amount, approximately 3 cups, and cook it until wilted as directed.
Cooking Tips:
- Make sure to pound the chicken breasts to an even thickness to ensure they cook evenly.
- If you don't have sun-dried tomatoes in oil, you can rehydrate dry sun-dried tomatoes by soaking them in hot water for about 10 minutes.
- Use toothpicks to secure the prosciutto around the chicken if needed, but remember to remove them before serving.
- Avoid overfilling the chicken breasts to prevent the filling from spilling out during cooking.
- For a golden-brown finish, you can sear the chicken in a skillet before baking it in the oven.
Nutrition Facts
4 ServingsCalories 340kcal
Protein 50g
Carbohydrates 10g
Fiber 1.88g
Sugar 4.92g
Fat 10g
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