Best Prosciutto Wrapped Chicken Breast Stuffed With Ricotta Spinach Recipes

Florentine Prosciutto Wrapped Chicken image

Provided by Rachael Ray : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
A few grates nutmeg
6 chicken breasts
6 slices prosciutto di Parma, 1/3 pound
3 to 4 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

Prosciutto-Wrapped Stuffed Chicken With Herbed Ricotta image

Provided by PaulaG

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup ricotta cheese
salt, to taste
pepper, to taste
3 tablespoons parmigiano-reggiano cheese, grated
1 garlic clove, finely chopped
1 tablespoon flat leaf parsley, chopped
2 -3 small sage leaves, chopped
1 small sprigs rosemary, chopped
4 small chicken breasts, skinless, boneless
1 -2 teaspoon olive oil
4 slices prosciutto, di parma (thin sliced)
chicken stock
1/2 lemon, juice of
1 tablespoon butter

Steps:

Preheat oven to 400 degrees F. Measure the ricotta cheese into a small bowl. Add in parsley, sage, rosemary and garlic. Add in the grated Parmigiano-Reggiano and stir well to blend.
Butterfly each chicken breast and fill each with a fourth of the ricotta cheese mixture. Wrap each chicken breast in a slice of the proscuitto di Parma.
Add 1 to 2 teaspoons olive oil to an ovenproof skillet. Warm over medium high heat. Add in prepared chicken breasts and brown, turning once for 4 to 6 minutes. Place the pan with the chicken in the oven and bake for 12 to 15 minutes.
Remove chicken from pan, deglaze the pan with chicken stock, add in lemon juice, butter and additional stock as needed to make a sauce. Spoon over chicken.
This is delicious served with oven roasted asparagus and makes and elegant but simple meal.

Nutrition Facts : Calories 357.4, Fat 22.5, SaturatedFat 9, Cholesterol 118.8, Sodium 206.9, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 35.3

Prosciutto-Wrapped Chicken Breast image

Provided by Geoffrey Zakarian

Categories main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts
1 tablespoon finely minced fresh sage
1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon

Steps:

Preheat the oven to 375 degrees F.
Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
Slice the chicken and serve with the sauce over the top.