Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ricotta stuffed chicken with a potato salad. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Lemon ricotta stuffed Prosciutto Wrapped Chicken baked ON scalloped potatoes. Love how you don't need string to keep the chicken rolled up - and how this is all made in one pan! This is a sister recipe of everybody's favourite Bacon Wrapped Chicken - with the added bonus of a potato side dish!
Ricotta stuffed chicken with a potato salad is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Ricotta stuffed chicken with a potato salad is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook ricotta stuffed chicken with a potato salad using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ricotta stuffed chicken with a potato salad:
- Make ready Chicken breasts
- Get Ricotta cheese
- Take Thyme
- Prepare Parma ham
- Prepare Salt and pepper
- Prepare New potatoes (some delicious red ones here)
- Take Dressing for potatoes:
- Take Olive oil
- Get Salt
- Prepare Lemon
Stuffed chicken breasts don't take a lot of time, but they look and taste as though they do and that's what easy entertaining is all. Place chicken breast topside down on a cutting board. Stuff the ricotta mixture underneath the skin and flatten it out evenly. Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast.
Instructions to make Ricotta stuffed chicken with a potato salad:
- Butterfly the chicken
- Add some ricotta, thyme and season (not too much salt because parma ham is salty)
- Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking
- Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix.
- On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180
- Serve together with chicken juices and lemon from the potatoes :)
With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination. Incredible Chicken Salad Sandwiches. ricotta-stuffed potatoes Side Dish Italian. Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist. Mmmm, this ricotta-stuffed chicken and tomato panzanella salad is perfect for a dinner night in! Get fresh, delicious, organic ingredients delivered to your door weekly.
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