Name: Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Ricotta Filling:; 2/3 cup ricotta; Zest of 1 small lemon , or 1/2 large lemon; 1 1/2 tsp finely sliced fresh sage leaves (Note 1); 1/4 tsp salt; Pepper; Prosciutto Chicken & Potatoes:; 4 chicken thigh fillets , skinless and boneless (about 5 - 7 oz / 150 - 200g each); 4 long or 8 small thin slices of prosciutto; 1.5 lb / 750 g potatoes , peeled and cut into thin slices; 1 garlic clove , crushed (optional); 1 1/2 tbsp olive oil + 1/2 tbsp extra olive oil; 1 tsp dried thyme leaves; 1/4 cup freshly grated parmesan; Salt and pepper

1. To measure this, scrunch up sage leaves into a tight wad then slice it as thinly as you can. Then pinch the finely sliced sage and gently pack it into a teaspoon (plus another 1/2 tsp!) to measure it.

Thyme is also a lovely herb for this. Use the same quantity of fresh thyme or 3/4 tsp dried thyme leaves.

2. This isn't a critical step. Most of the time I don't bother. The ricotta partially oozes out of each side, kind of like a mini ricotta sausage sticking out of the chicken! 🙂 And it browns which I like!

3.Nutrition per serving.

Prosciutto Wrapped Chicken and Scalloped Potatoes (One Pan!)

Ingredients

Ricotta Filling

Prosciutto Chicken & Potatoes

Steps

Notes

Nutrition Facts