Sage & Ricotta Stuffed Chicken with Prosciutto

This is one of my favourite ‘make in advance’ chicken dishes, it is simple to prepare, easy to cook and delicious hot or cold. I like sage in the stuffing but oregano and thyme are also good. I don’t get too bothered about exact amounts, however, roughly equal amounts of ricotta and breadcrumbs are ideal. Flavour according to your taste with herbs, garlic, salt and pepper. If you want to check the flavour  it is simple to make a little ball and microwave for ten seconds.

The Stuffing

150 g breadcrumbs

150 g ricotta cheese

1-2 cloves of garlic, crushed

1 tablespoon finely chopped fresh sage

Salt and pepper

Combine all ingredients and mix well. I often use the food processor - chop the sage leaves with the breadcrumbs, add the remaining ingredients and blitz until combined.

To Assemble

8 chicken thigh fillets

8 long slices of prosciutto

8 sage leaves

1 qty of the stuffing

Toothpicks

Open the chicken thigh fillets.

Place a ball of the stuffing on each fillet

Place a sage leaf on the stuffing. Fold the chicken fillet to close. 

Wrap each chicken thigh fillet in a slice of prosciutto and secure with a toothpick.

Bake in a hot oven until cooked, approximately 30 minutes or longer if the chicken thigh fillets are really thick.  I place them on a tray lined with baking paper to bake.