Chicken stuffed with ricotta and sage
Recipe supplied by: Sharon Jackson
Ingredients
- 125g ricotta
- ¼ cup semi-dried tomatoes, chopped
- 8 sage leaves, chopped coarsely
- salt and freshly ground black pepper
- 4 medium skinless chicken breasts
- 8 thin slices prosciutto
- 300g baby green beans, tailed
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Method
- Preheat oven 180°C and line a baking tray with baking paper
- Combine ricotta, tomatoes and sage in a small bowl and season with salt and pepper.
- Cut a 5cm pocket into the thickest part of the chicken fillet. Fill each fillet with a quarter of the filling and enclose. Secure with toothpick if required
- Wrap each fillet with 2 slices of prosciutto, folding ends under fillet
- Bake 10-12 minutes or until chicken is cooked and prosciutto is crisp and golden
- In the meantime, place beans in a bowl and pour over boiling water to cover. Stand 2 minutes and drain well. Heat oil in a frying pan over medium high heat. Add beans and cook, stirring frequently for 2-3 minutes. Add lemon juice and ground black pepper.
Cooking Tips & Tricks
To serve
 |
Serve chicken with sautéed green beans ( on a bed of lemon risotto ) |
- Number of serves: 4
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 31/05/2015
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