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Lemon ricotta stuffed Prosciutto Wrapped Chicken baked ON scalloped potatoes. Love how you don't need string to keep the chicken rolled up - and how this is all made in one pan! This is a sister recipe of everybody's favourite Bacon Wrapped Chicken - with the added bonus of a potato side dish!

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Ingredients Ricotta stuffed chicken with a potato salad:

1. Need Chicken breasts
2. Require for Ricotta cheese
3. Make ready of Thyme
4. Get - Parma ham
5. Prepare for Salt and pepper
6. Make ready - New potatoes (some delicious red ones here)
7. Provide Dressing for potatoes:
8. Take - Olive oil
9. Need for Salt
10. Provide of Lemon

Place chicken breast topside down on a cutting board. If you stuff a sweet potato with chicken meat instead of the other way around, you'll be in for a big and tasty surprise. The mixture of tender pulled chicken, creamy ricotta and cooked sweet potato pulp turns out to be simply delicious. – Follow us on Stuff the ricotta mixture underneath the skin and flatten it out evenly. Serve the ricotta stuffed chicken with the rosemary roasted potatoes and tomatoes, with wedges of lemon on the side.

Ricotta stuffed chicken with a potato salad making:

1. Butterfly the chicken
2. Add some ricotta, thyme and season (not too much salt because parma ham is salty)
3. Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking
4. Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix.
5. On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180
6. Serve together with chicken juices and lemon from the potatoes :)

This recipe is a great way to turn plain old chicken fillets into something special. Stuffed with a creamy lemon and thyme ricotta filling, wrapped in bacon, then baked and served on a spinach salad, they're ideal for summer entertaining. Skinless, boneless chicken breasts are spread with ricotta cheese and marinated artichokes, then rolled up into a I did add a little parmesan to the mix and seasoned the chicken breast with some basil. Great side dish with this is brown rice with a touch of cilantro lemon zest and parmesan cheese. Mmmm, this ricotta-stuffed chicken and tomato panzanella salad is perfect for a dinner night in!

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