We’re using one large chicken breast which we cut into serving pieces after cooking and will easily serve two. You can use smaller single serve breasts or cut a large one in pieces prior to cooking. This recipe serves 2.
Ingredients:
- One large or two small chicken breasts
- 1/2 Cup ricotta cheese
- 1 Egg
- 1/4 Cup parmesan cheese
- 1/4 Cup water or chicken broth
- 1 Tablespoon garlic power
- S & P
- 2 Tablespoons chopped fresh parsley
- 4 Slices thick cut Prosciutto
- Drizzle of olive oil
Directions: Preheat oven to 375° F.
In a small bowl, mix the egg, ricotta, parmesan, garlic powder, parsley and a little salt and pepper.
Fillet chicken down the middle leaving a “hinge” on one side and open it like a book. Spread the cheese mixture over the bottom half and fold over the top. Lay the Prosciutto over the top so it entirely covers the chicken. Tuck the ends under the chicken. It should help hold it together.
Place in an oven proof pan or dish. Pour the water or broth around the chicken and drizzle it with a little olive oil. Cook uncovered in pre-heated oven. Small pieces of chicken will take 20-25 minutes, large pieces will take 30-35 minutes. Cook until internal temp is 165° f. This is excellent served with pasta and a little red sauce.
