Ricotta-and-Herb-Stuffed Chicken Breasts wrapped in Prosciutto

Notes from the cookbook

These ricotta-stuffed chicken breasts pair perfectly with pappardelle pasta and puttanesca sauce. I made this filling for the chicken, and it turned into such a winner! The chicken is light enough for the rich flavours of the puttanesca and is easy enough to make on any day of the week. The recipe for the puttanesca sauce can be found in Whitewater Cooks: Pure, Simple, and Real Creations. (Spinach or Swiss chard are also excellent in the stuffing. Using goat cheese or feta instead of the ricotta is nice, too.)

SERVES 4

Ingredients

• 4 boneless chicken breast

• 1 cup ricotta cheese

• 3 tbsp butter, room temperature

• 2 tbsp fresh mint, chopped

• 2 tbsp fresh basil, chopped

• 1 clove garlic, minced

• 1/4 cup pine nuts, toasted and chopped roughly

• 1 lemon zest

• 1 tsp salt

• 1/2 tsp pepper

• 125 g prosciutto, sliced thinly

• 10-12 sage leaves, fried in olive oil until crispy

Method

• Preheat oven to 350°F.

• Mix together ricotta cheese a 2 tbsp butter.

• Add mint, basil, pine nuts, lemon zest, salt and pepper.

• Slice the chicken breasts open on the side to make a pocket.

• Stuff the middle part of the breasts with the risotto mixture.

• Close the breasts and wrap them with prosciutto slices. 

• Squeeze the chicken tightly with your fingers so that the prosciutto adheres.

• Heat a frying pan on medium heat and add 1 tbsp butter.

• Sear the chicken on both sides until brown, about 3 minutes per side.

• Bake for about 20-25 minutes or until the chicken is cooked. [I baked for closer to 30 min.]

• Garnish with crispy sage leaves.

PUTTANESCA SAUCE RECIPE

Notes from the cookbook

The story goes that the "Puttane" (Italian ladies of the night) developed the recipe because they were short on time but still wanted a good meal when they got home. We feel the same way, and it's one of our favourite pasta sauces. (This sauce is really good the next day on some bread or good crackers.)

SERVES 4

Ingredients

• 1/2 cup extra virgin olive oil

• 1 can (2 ounces) anchovy fillets, drained

• 1/2 tsp dried chili flakes

• 4 cloves of garlic, crushed

• 2 cans (35 ounces) good quality plum tomato fillets, undrained

• 1 jar (2.5 ounces) capers, drained

• 1/2 cup pitted kalamata olives, coarsely chopped

• fresh ground black pepper

• 2 tbsp flat leaf parsley, roughly chopped

• freshly grated parmesan cheese for garnish

Method

In a medium sized saucepan over low heat, gently sauté and mash the anchovies, garlic, chilli flakes and oil to form a paste. Add the tomato fillets, capers and olives. Stir while sauce comes to a bubbling simmer. Reduce heat to low. Simmer uncovered, for about an hour stirring occasionally. Season with pepper. Just before serving add parsley. Garnish with parmesan cheese. This recipe can easily be doubled, It freezes well. Serve with linguine or spaghetti.