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Ingredients of Ricotta stuffed chicken with a potato salad

It's of Chicken breasts.
You need of Ricotta cheese.
It's of Thyme.
You need of Parma ham.
Prepare of Salt and pepper.
It's of New potatoes (some delicious red ones here).
Prepare of Dressing for potatoes:.
You need of Olive oil.
You need of Salt.
It's of Lemon.

Skinless, boneless chicken breasts are spread with ricotta cheese and marinated artichokes, then rolled up into a I did add a little parmesan to the mix and seasoned the chicken breast with some basil. Great side dish with this is brown rice with a touch of cilantro lemon zest and parmesan cheese. Juicy roast chicken breasts stuffed with rosemary-flecked ricotta and our easy bread salad will transport you to the Italian countryside. With your fingers, gently loosen the chicken skin from the meat and stuff the ricotta filling between the skin and the meat, spreading it evenly.

Ricotta stuffed chicken with a potato salad step by step

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 :).

Stuff the ricotta mixture underneath the skin and flatten it out evenly. Serve the ricotta stuffed chicken with the rosemary roasted potatoes and tomatoes, with wedges of lemon on the side. Stuffed with spinach & ricotta and wrapped in crispy Parma ham, these chicken breasts are a tasty midweek meal. See more chicken recipes at Tesco Meanwhile, make the stuffing. Put the spinach into a pan with a splash of water, cover, and cook until wilted.