Ricotta stuffed chicken with a potato salad. Ricotta stuffed chicken with a potato salad Miss Fluffy's Cooking Italy. Chicken breasts Ricotta cheese Thyme Parma ham Salt and pepper New potatoes (some delicious red ones here) Dressing for potatoes: Olive oil Salt. Remove to a board and slice into the top of the chicken breasts, so they open out like a book.
I love to serve this with a side salad with balsamic or Italian dressing, but it would also pair wonderfully with a side of pasta. Spread into a single layer and top with remaining Parmesan. Return chicken and any accumulated juices to pan with sauce and flip to cover chicken. You can cook Ricotta stuffed chicken with a potato salad using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Ricotta stuffed chicken with a potato salad
- You need of Chicken breasts.
- You need of Ricotta cheese.
- It’s of Thyme.
- You need of Parma ham.
- You need of Salt and pepper.
- It’s of New potatoes (some delicious red ones here).
- Prepare of Dressing for potatoes:.
- Prepare of Olive oil.
- You need of Salt.
- Prepare of Lemon.
How to Serve Chicken Stuffed with Ricotta Cheese. This was such an incredible meal and very filling. For our side dishes, I made a delicious tossed salad and homemade garlic bread. You could also serve buttered noodles or buttered pasta tossed with parsley and Parmesan cheese.
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 :).
You might also Enjoy these Side Dish Recipes: Twice Baked Potatoes Roast chicken breasts in oven till done (use meat thermometer). Chop cooled chicken into chunks and stir in bruschetta and ricotta. Add salt and pepper to taste. Drain and immediately toss with olive oil and lemon zest and juice. Let cool slightly, then stir in ricotta and dill.
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