Prosciutto chicken with ricotta, spinach and sun-dried tomato
Indulge in a gourmet delight with this Prosciutto Chicken featuring a delectable blend of ricotta, spinach, and sun-dried tomatoes. This easy-to-make recipe combines tender chicken breasts wrapped in savory prosciutto with a rich and creamy ricotta-spinach filling, perfect for a wholesome yet sophisticated meal.
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.
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.
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.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 50g
Carbohydrates 10g
Fiber 1.88g
Sugar 4.92g
Fat 10g
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