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Sage and Ricotta Stuffed Chicken

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“This is the best, best barbeque recipe for chicken. The ricotta keeps the chicken moist, I make these then slice them, both to show off the nice insides and because it's easier to share. Every time I make these people are super impressed and I get asked for the recipe, I hope you like them as much as we do. Try them with my Baby spinach salad. (also nice cold in sandwiches)”

Ingredients Nutrition


  1. Mix together the ricotta, sage, garlic, zest and parmesan until they are well combined. Use a sharp knife to cut a large pocket into the side of each chicken breast and fill each pocket with a quarter of the ricotta mixture. Pin the pockets closed with toothpicks and wrap each breast in two slices of proscuitto, securing it with a toothpick.
  2. Heat a barbeque flat plate to medium direct heat, brush the chicken parcels with olive oil and season them with freshly ground black pepper. Cook them for 8 minutes on each side or until they are cooked through.

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