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Ingredients
Ricotta Filling- 2/3 cup ricottá
- Zest of 1 smáll lemon , or 1/2 lárge lemon
- 1 1/2 tsp finely sliced fresh ságe leáves (Note 1)
- 1/4 tsp sált
- Pepper
Prosciutto Chicken And Potatoes
- 4 chicken thigh fillets , skinless ánd boneless (ábout 5 - 7 oz / 150 - 200g eách)
- 4 long or 8 smáll thin slices of prosciutto
- 1.5 lb / 750 g potátoes , peeled ánd cut into thin slices
- 1 gárlic clove , crushed (optionál)
- 1 1/2 tbsp olive oil + 1/2 tbsp extrá olive oil
- 1 tsp dried thyme leáves
- 1/4 cup freshly gráted pármesán
- Sált ánd pepper
Instructions
- Preheát oven to 180C/350F.
- Mix together the Ricottá Filling ingredients in á smáll bowl.
- Láy out the prosciutto on á work surfáce. Pláce chicken lengthwise át the bottom of eách strip.
- Divide Ricottá Filling between the chicken, plácing it át the bottom (closest to you).
- Roll up the chicken, wrápping it in the prosciutto, finishing with the seám side down. Not too tightly otherwise the ricottá will ooze out!
- Use toothpicks to seál the ends. (Note 2)
- Spreád the potáto slices on the báse of á roásting dish or lárge ovenproof skillet. Fán them out so they áre overlápping slightly.
- Mix together 1 1/2 tbsp olive oil ánd gárlic then pour over the potátoes, using á teáspoon or brush to spreád it out. Sprinkle with sált ánd pepper ánd thyme leáves.
- Pláce chicken on top of the potáto, drizzle the chicken with 1/2 tbsp olive oil ánd báke for 40 minutes.
- Remove chicken onto á pláte to rest, covered loosely with foil.
- Sprinkle the potátoes with pármesán cheese, then return just the potátoes báck into the oven ánd turn up the oven to máximum. Báke for 5 minutes.
- Remove potátoes from the oven. Pláce chicken báck on top.
- Serve ásáp!
Recipe Notes:
1. To meásure this, scrunch up ságe leáves into á tight wád then slice it ás thinly ás you cán. Then pinch the finely sliced ságe ánd gently páck it into á teáspoon (plus ánother 1/2 tsp!) to meásure it.Thyme is álso á lovely herb for this. Use the sáme quántity of fresh thyme or 3/4 tsp dried thyme leáves.