Sometimes when we get bored in our house, we watch random things on TV. One such example was right before Christmas when we ended up watching the Rachel Ray show - it was her count down of the top 10 recipes from 2012. My husband loves anything wrapped in bacon or anything like bacon (ie: prosciutto).
It took me a couple months to actually find prosciutto at our local grocery store (granted, I didn't try super hard and once I did I found it that day - look around where they slice the meat, fyi). This was the first thing I made once I found it and I have bought it multiple times since.
This was another recipe that was very well received. I've been on a roll lately. haha. Hopefully your family loves this as much as my husband did!
Yield: 4 servings
4 small chicken breasts
Salt and Pepper
1/2 cup ricotta cheese
3 tbsp grated Parmesan cheese
1/2 tbsp minced garlic
1 tbsp dried parsley (or 1 tbsp fresh, chopped)
1/2 tbsp dried basil (or a few leaves fresh)
1 tsp dried thyme
4 thin slices prosciutto
1 tbsp olive oil
Preheat the oven to 400 degrees.
Butterfly and pound the chicken breasts to about 1/4 inch thickness. Season inside with salt and pepper.
Stir the ricotta, Parmesan, garlic, parsley, basil, and thyme together in a small bowl. Divide into 4 and put on the prepared chicken breasts. Wrap the breasts up so the stuffing is completely covered. Wrap a slice of prosciutto around each breast, covering as much as possible.
Heat the olive oil in a skillet. Add the prosciutto wrapped chicken and brown all edges, about a minute per side. Transfer to the oven and cook for 12-15 minutes, until cooked completely through.
Source: adapted from Rachel Ray