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Chicken and Parma Ham Saltimbocca

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“Crisp, juicy and succulent, these shicken breasts are stuffed with ricotta, garlic and herbs and wrapped in smokey flavoured parma ham. For a nice accompaniment, serve with steamed carrot and courgette julienne, or ribbons.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 22o degrees celcius. To make the stuffing, mix the ricotta, garlic and herbs together in a bowl. Season with salt and pepper to taste.
  2. Cut a deep slit along one side of the chicken breast to make a pocket. Divide the ricotta stuffing into 4 equal portions, spoon into the pockets and bring the edges together to enclose the filling.
  3. Wrao a slice of parma ham around each chicken breadt, folding the ends underneath to seal in the filling. Carefully place the wrapped chicken breasts on a baking tray lined with baking paper.
  4. Bake in the hot oven for 20 minutes, or until the chicken is cooked through. Serve immediately, garnish with sage or parsley.

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