Sage And Ricotta Stuffed Chicken
- 250 g fresh ricotta cheese, well drained
- 1 tablespoon shredded sage leaf
- 2 garlic cloves, crushed
- 1 1/2 teaspoons grated lemon zest
- 40 g finely grated parmesan cheese
- 4 chicken breast fillets, tenderloin removed
- 8 slices prosciutto (thin slices)
- olive oil, for brushing
- 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.
- 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.
fresh ricotta cheese, sage, garlic, lemon zest, parmesan cheese, chicken, olive oil
Taken from www.food.com/recipe/sage-and-ricotta-stuffed-chicken-167483 (may not work)