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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . In a bowl, season the ricotta with salt and pepper. Stir in the parmigiano-reggiano, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with EVOO and wrap with the prosciutto.

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  • Heat an ovenproof skillet with a drizzle of EVOO. Add the chicken bundles and brown over medium-high heat, turning once, for 4 to 6 minutes. Transfer to the oven to cook through, 12 to 15 minutes.

  • Remove the chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.

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