Ricotta stuffed chicken
The best of Italian cooking is bursting with fabulous flavours - just like this creative combination of chicken, ricotta and parma ham! Mama Mia!
ingredients
- 170g/6oz ricotta cheese
- 4 level tbsp chopped fresh herbs
- 2 garlic cloves, crushed
- salt and ground black pepper
- 4 x 142g/5oz chicken breasts, skinned and boned
- 4 thin slices lean Parma ham
For the sauce:
- grated zest of 1 orange
- 2 tbsp orange juice
- 340g/12oz plum tomatoes, skinned and chopped
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 level tbsp orange marmalade
method
- Preheat the oven to 200°C, 400°F, Gas Mark 6. Mix the ricotta with the chopped herbs, garlic and seasoning in a bowl.
- Cut a slit along one side of each chicken breast to make a pocket. Divide the filling into 4 portions and use to fill the pockets. Wrap a slice of Parma ham around each chicken breast, folding the ends under to seal the filling. Put the chicken in a baking dish and cook in the preheated oven for 35–40 minutes.
- Meanwhile, make the sauce. Heat the orange zest and juice, tomatoes, shallots and garlic. Cover and cook gently for a few minutes. Stir in the marmalade, bring to the boil and simmer for 20 minutes. Serve with the cooked chicken breasts.