In a bowl, season the ricotta with salt and pepper. Stir in the cheese, garlic, parsley, basil, and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with olive oil and wrap with the prosciutto.
Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium high heat, turning once, for 4-6 minutes. Transfer to the oven to cook through, 12-15 minutes.
Remove the chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.
Originally Submitted
8/6/2014
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