I was doing work from home one day this week – instead of at a coffee shop or Barnes & Noble – and had the television on for background noise. Rachael Ray was on and was making this delicious looking stuffed, wrapped chicken breast so I put aside my work for five minutes (on TV cooking time is like on TV sports time – never true minutes). While I did not write down quantities, you can see the original recipe here.
Friday, which was one of the few days this week that my youngest had nothing going on, I made chicken breasts stuffed with herbed ricotta and wrapped in prosciutto. I am not a huge stuff the chicken breast fan as I usually make a mess that I am then left cleaning up. As a mother I question why, when my kids make dinner, they tell me it is my turn to do clean-up, yet I never see them do clean-up when I make dinner. One of the great mysteries of life, I guess.
Start with boneless, skinless chicken breasts. The ones I bought happened to be well-trimmed but if yours aren’t, trim any excess skin or fat off them. Slice them to open up the breast but not all the way through. Sprinkle with salt and pepper.
Take a half cup of ricotta cheese (for four chicken breasts). Mix thyme, basil and parsley in with the ricotta. Add some grated parmesan cheese. I do this to taste as I like to taste the herbs more than additional cheese. Place a quarter of this inside each seasoned chicken breast as shown and close.
Wrap each chicken breast with two thin slices – not shaved – of prosciutto. Place in a pan on the stovetop with a tiny bit of olive oil in the pan and brown the pieces on both sides. Place in an oven for 20 minutes.