Stuffed Chicken Breasts with Prosciutto, Herbed Feta and Ricotta
Recipe by Catherine Pla
Serves 4
Stuffed Chicken Breasts with Prosciutto, Herbed Feta and Ricotta
Looks impressive (and complicated) but this one-dish dinner is really easy.
2 boneless chicken breasts, sliced in half lengthwise to make 4 thinner cutlets
Kosher salt and black pepper
4 oz feta cheese
Handful of tender herbs: parsley, basil, chives, tarragon, whatever you have, chopped
1⁄2 c whole milk ricotta
Juice and zest of half a lemon
2 T olive oil, divided
4 slices of prosciutto
1⁄4 c dry white wine
1 c chicken broth, or vegetable broth or water
1 lb mini potatoes, halved if large
1 t fresh thyme leaves, chopped, or 1⁄2 t dried
Chopped chives, for garnish
In a small bowl, combine feta, chopped herbs, ricotta, lemon juice and zest, 1 tablespoon olive oil, and a pinch of pepper. Mash together with a fork then stir to combine. Set aside.
Place chicken cutlets between 2 sheets of wax paper (or in a plastic bag) and pound until about 1⁄4” thick. Sprinkle chicken cutlets on both sides with salt and pepper. Place a slice of prosciutto on each cutlet. Add a generous tablespoon of cheese mixture at the end of each cutlet. Using an offset spatula or knife, spread the cheese mixture over the prosciutto. Roll up each cutlet. If desired, secure each roll with a toothpick. Set rolls aside.
Heat remaining tablespoon of olive oil over medium heat in a large, heavy skillet. Season chicken rolls with a little salt and pepper and sear on all sides until golden brown, about 6 minutes (chicken will continue to cook later so does not need to be cooked through in this step).
Add wine to the pan and increase heat. Reduce wine by half, then add chicken broth and potatoes. Season potatoes with salt. Lower heat to medium, sprinkle thyme over all, then cover pan and cook for about 5-7 minutes, until the chicken is cooked through (internal temperature of chicken is 165 degrees on an instant read thermometer). Remove chicken rolls from the pan, turn heat to high, and reduce the cooking juices by half.
Return chicken to the pan to warm through. Bathe chicken in the pan sauce. Garnish with chopped chives.