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.
- 02 May 2025
- Cook time 35 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.88g | 5% |
| Sugar 4.92g | 5% |
| Fat | |
| Fat 10g | 12% |
| Saturated 3.86g | 13% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 170mg | 30% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.51mg | 39% |
| Vitamin B3 18mg | 110% |
| Vitamin B6 1.52mg | 89% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 12mg | 13% |
| Vitamin E 1.45mg | 10% |
| Vitamin K 110ug | 95% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.28mg | 31% |
| Iron, Fe 2.24mg | 20% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 1200mg | 35% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 2.27mg | 21% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Mushroom, spinach and tomato pita pizza
Ready in minutes, it's a flavorful, easy-to-make dish that will satisfy all your pizza cravings.
25 Aug 2025Steak with grilled mushrooms and asparagus
Elevate it with a splash of vinegar and smooth olive oil for a delightful, restaurant-quality dish at home.
31 May 2025Easy macadamia-crusted salmon
Ready in under 30 minutes, it's a simple yet exquisite way to enjoy salmon.
24 Apr 2025Pressure cooker mexican beef with chili, salsa and fish sauce
Ready in no time, this delicious meal is perfect for busy weeknights.
05 Jun 2025