Best 7 Prosciutto Wrapped Chicken Breast Stuffed With Ricotta Spinach Recipes

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH HERBED RICOTTA

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.

PROSCIUTTO-WRAPPED CHICKEN BREAST

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.

FLORENTINE PROSCIUTTO WRAPPED CHICKEN

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.

BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
• Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
• Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
• Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
• Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
• Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
• Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
• Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
• Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.

SPINACH RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375ºF (190ºC).
• Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
• Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
• Let cool completely.
• In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
• Using sharp knife, bone chicken, leaving skin attached.
• Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
• Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
• Tuck ends of skin and meat underneath.
• Place on greased rack in foil-lined pan.
• Brush with butter.
• Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

RICOTTA-STUFFED CHICKEN BREASTS

Steps:

• In a small bowl, combine the first 7 ingredients. Gently loosen skin from chicken breasts; stuff cheese mixture under skin., Place on a greased 15-in. x 10-in. x 1-in. baking pan; brush with oil. Bake at 375° for 35-45 minutes or until a meat thermometer reads 170°.