4 small pieces skinless boneless chicken breasts, butterflied
4 thin slices proscuitto di parma
Splash of white wine
1 tbsp butter
Preheat the oven to 400 degrees. In a bowl, season the ricotta with salt and pepper. Stir in the parmesan, 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 proscuitto.
Heat an ovenproof skillet with a drizzle of evoo. Add the chicken bundles and brown over medium high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 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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